- 1 stick unsalted butter, softened at room temperature
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon freshly minced parsley leaves, plus more for garnishing
- 3/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- Essence, to taste, recipe follows
- 1 pint shucked raw oysters, drained well and patted dry on paper towels
- 1/2 pound medium shrimp, peeled and deveined
- 1/4 pound crabmeat, picked over for shells and cartilage
- 1/3 cup fine dry bread crumbs
- 1/3 cup finely grated Parmesan
- 1 tablespoon olive oil
- Lemon wedges, for serving
In a small bowl combine the butter with the garlic, shallots, 1 tablespoon of the parsley, salt, pepper and Essence, to taste. Stir to blend thoroughly, then transfer to the refrigerator while you prepare the oysters.
Preheat the oven to 500 degrees F and set the oven to the broil setting. Position the top oven rack in the upper third of the oven.
Divide the oysters and shrimp evenly between 8 individual gratin dishes just large enough to hold the oysters in 1 layer. (We used shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces.) Sprinkle the crabmeat evenly over the oysters and shrimp in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the ramekins. Transfer the gratin dishes to a large baking sheet and place in the oven. Broil for about 5 minutes, or until the butter is melted and the oysters and shrimp are just beginning to firm up slightly.
While the ramekins are in the oven, in a small bowl combine the bread crumbs, 3 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.
Remove the ramekins from the oven and sprinkle the crumb mixture evenly over the crabmeat, dividing the crumbs evenly among the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters and shrimp are just cooked through and curled around the edges, about 3 to 4 minutes longer.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.