Recipe courtesy of Jimmy's Famous Seafood

Jimmy's Oysters

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 24 to 36 oysters
Share This Recipe

Ingredients

Creamed Spinach:

2 ounces olive oil

2 onions, diced 

3 pounds frozen chopped spinach 

Salt and pepper

4 ounces amaretto 

8 ounces chicken stock 

1 quart heavy cream 

6 ounces grated Romano

Crab Mix:

12 large eggs

One 30-ounce jar mayonnaise

2 ounces dry mustard

2 ounces mustard

2 ounces seafood seasoning, such as Jimmy's Famous

1 ounce Worcestershire sauce

1 loaf white bread, crust removed, finely chopped

8 ounces jumbo or colossal lump crabmeat

Imperial Topping:

3 large egg yolks plus 1 whole large egg

1 ounce lemon juice 

1 ounce seafood seasoning, such as Jimmy's Famous

2 ounces mustard 

24 ounces mayo 

24 to 36 oysters (depending on size) 

Directions

  1. Preheat oven to 375 degrees F.
  2. For the creamed spinach: Heat a skillet over medium-high heat. Add the olive oil. Sweat diced onions but don't brown, 1 to 2 minutes. Add the spinach, salt and pepper. Cook for 4 to 5 minutes, stirring occasionally. Add the amaretto and stir for 1 minute. Add the chicken stock, then stir for 1 minute. Add the heavy cream and bring to a boil, about 4 minutes. Add the cheese and stir constantly. Let it reach a boil and reduce for 2 to 3 minutes. Set aside.
  3. For the crab mix: Combine the eggs, mayonnaise, dry mustard, mustard, seafood seasoning and Worcestershire in a large bowl and whisk together. Add the breadcrumbs and mix to make a creamy consistency. Place the crabmeat in a separate large bowl. Very gently fold the wet mixture into the crabmeat, being careful not to break up any of the big lumps, until the mixture just holds together. Set aside.
  4. For the imperial topping: Whisk together the egg yolks and whole eggs in a bowl, then whisk in the lemon juice, seafood seasoning, mustard and mayo. Shuck the oysters and stuff them with the creamed spinach and crab mix and bake until the crab mix is golden brown, about 10 minutes. Remove the oysters and put a tablespoon of the imperial topping on each oyster. Bake until the topping becomes a brown color, about 2 minutes.