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  • Writer's pictureTommy Centola

Oysters LeRuth from Brigtsen’s

Updated: Jan 3, 2020

Not only does chef Frank teach at the New Orleans Cooking Experience, he developed the course curriculum. This is one of the dishes that he often demonstrates. This is his homage to the late chef Warren Leruth. I know the chef  would be proud to have his name associated with such a delicious dish. This is almost like a Crabmeat St. Francis on top of oysters on the half-shell.

2 1/2 tablespoons Unsalted Butter

2 cloves Garlic, finely chopped

2 Scallions, finely chopped

1 stalk Celery, finely chopped

1/2 small Yellow Onion, finely chopped

1 tablespoon finely chopped Parsley

1/2 teaspoon finely chopped Thyme

1/2 teaspoon Cayenne Pepper

1/4 teaspoon Celery Seed

1 Bay Leaf

Kosher Salt and freshly ground Black Pepper to taste

4 raw medium Shrimp, finely chopped

1 tablespoon All-purpose Flour

1 cup Heavy Cream

2 ounces Crabmeat, picked of shells

1 cup fresh Bread Crumbs

1 cup grated Parmesan Cheese

Coarse Rock Salt, for pan

12 Bluepoint Oysters, on the half-shell

1/2 teaspoon Paprika

Melt butter in a 2 quart saucepan over medium-high heat. Add garlic, scallions, celery and onions; cook, stirring occasionally, until golden, 4-6 minutes. add parsley, thyme, cayenne, celery seed, bay leaf, salt and pepper; cook until fragrant, 1 minute. Add shrimp; cook until just pink, 1-2 minutes. Add flour; cook 1 minute. Add cream and bring to a boil; remove from heat and stir in crab, bread crumbs and Parmesan cheese. Transfer to a pastry bag fitted with a 1/2-inch fluted tip; refrigerate until cold, at least 1 hour.

Heat broiler to high. Line a baking sheet with rock salt about 1/4 inch deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters and sprinkle with paprika; broil until tops are browned, about 4 minutes.


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