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Remove oysters from shells. Scrub half of shells and place on a bed of rock salt in a large flat pan. Put 1 to 2 teaspoons of béarnaise sauce
in each shell, then top with an oyster and 1 tablespoon of crab meat. Combine remaining béarnaise sauce with cream sauce and spoon on top. Sprinkle with bread crumbs and paprika. Bake at 400F degrees
for 15 minutes or until sauce starts to brown. Serve with lemon and parsley. Makes 4 servings or 16 appetizers.
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