Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters

Recipe courtesy Emeril Lagasse

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Picture of Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters Recipe Photo: Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters Recipe
Rated 4 stars out of 5
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Total Time:
25 min
Prep
15 min
Cook
10 min
Yield:
6 first course servings
Level:
Intermediate
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Ingredients

  • 1 stick unsalted butter, at room temperature
  • 2 tablespoons minced garlic
  • 1 tablespoon minced shallots
  • 1 tablespoon minced parsley leaves, plus more for garnishing
  • 1 pint shucked raw oysters, drained well and patted dry on paper towels
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 pound crabmeat, picked over for shells and cartilage
  • 1/2 lemon, juiced, plus lemon wedges, for serving
  • 1/4 cup fine dry bread crumbs
  • 2 tablespoons finely grated Parmesan, plus 2 tablespoons, for garnish
  • 1 tablespoon olive oil

Directions

In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.

Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.

Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters 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 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.

While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.

Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.

Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

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Newest Ratings and Reviews

Read all 8 reviews

  • on October 07, 2009

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    These were wonderful! So good that my husband volunteered to clean the kitchen afterwards. ; I worried that I didn't have any crab meat, but they were great even without - can't wait to try them with. Definitely a keeper recipe - thanks, Emeril!

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  • on December 31, 2008

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    Directions on FN are confusing. I put the oysters on bottom according recipe, then crab, squeezed on a little lemon. Next I mixed butter mix with bread crumb mix, and made a paste, I spread paste over top of crab / oysters carefully. I heated oven to 400, put dishes (mix in for 7or 8 minutes, then removed dish's, turned on broiler, and added a little more parm cheese, returned to broiler for 5 min or brown. They turned out perfect.

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  • on December 29, 2008

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    Per the show and not the directions printed on FN, since the heat is from above, the crab should be on the bottom (it's pre-cooked and the oysters on the top. Don't place on the highest level at this temp, but 1 rack lower. This will allow the oysters to cook through without burning the cheese/breadcrumbs. Skip the second addition of breadcrumbs and just top off with some grated parmesan after removing from oven. This was the protocol on the show and it works beautifully.

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