Here is a recipe from the best oyster supplier in New Orleans, P&J Oysters. Most restaurants will only use P&J Oysters for their dishes. Their cookbook, The P&J Oyster Cookbook, features recipes from many New Orleans restaurants as well as family recipes. Check it out.
24 shucked fresh Oysters, with bottom shells reserved
2 tablespoons dry White Wine
7 ounces very soft Brie Cheese
12 ounces Lump or Claw Crab Meat, divided
2 tablespoons chopped Chives or Parsley, for garnish
Strain the oyster juices (the liquor) into a container to remove grit and refrigerate or freeze for future use.
Scrub the oyster bottom shells clean under running water and set aside.
Preheat oven to 425 degrees.
Prepare a sufficient number of half-shell trays to hold 24 oyster bottom shells using oven-proof baking pans or rimmed baking sheets. Set aside.
In a medium-size bowl, mix he wine and cheese well with a fork.
Place one oyster on each of the bottom shells and position each shell on the trays. Top each oyster with 1/2 ounce crabmeat. Then top the crabmeat with the wine and cheese mixture, dividing it as evenly as possible. Press down on the toppings to compact and round them off.
Bake for 11 minutes, or until the edges of the oysters begin to curl. Carefully remove the oysters from the oven and sprinkle chive or parsley on each. Serve immediately.
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