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Baked Gulf Oysters and Shrimp with Garlic, Lemon Butter, and Crabmeat Recipe

Baked Gulf Oysters and Shrimp with Garlic, Lemon Butter, and Crabmeat

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on November 17, 2011

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    WILL BE MAKEING THIS FOR THANKSGIVEING,TO ADD TO OUR FAMILY BUFETT.WE ALL ARE BORN AND RAISED IN NEW ORLEANS.GOT TO SURVE GULF SEAFOOD ON THANKSGIVEING DAY EVERY YEAR AFTER ALMOST LOOSEING IT FOREVER DUE TO THE OIL SPILL......GIVE THANKS FOR ITS SURVIVAL.....:

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  • on April 18, 2011

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    This was an awesome date dish. Thanks Emeril for getting me the brownie points with this one.....LOL!...BAM!

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  • on June 30, 2010

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    Wow, that sounds delicious!

    The Best Chesapeake Bay Oysters are grown on our family farm!

    www.deltavilleoystercompany.com

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  • on December 25, 2009

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    Fixed these Christmas Eve. Everybody thought they were very good. Also easy and quick to prepare. You get 5 bams here

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  • on February 15, 2009

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    My local market didn't have oysters (on Valentines day (imagine!, so I substituted scallops. The seafood was perfectly cooked, and adding the breadcrumb/parmesan mixture part way through the cooking process worked well. Another great Emeril recipe for my recipe file!

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  • on November 25, 2008

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    I highly suggest baking this at 350 as opposed to the broiling method. I left my rack in the middle instead of the upper third like the recipe calls for and the crumbs burnt and the oysters were raw. I added the bread crumbs after 5 minutes of cooking and they still burnt. Sorry, no BAM! on this one.

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