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Oyster Thomas

Preparation Time:
Cook time:
Yield: 4 servings or 16 appetizers


16 large Oysters, fresh
1/4 cup dry Bread Crumbs
Rock Salt
Lemon Quarters
1 lb lump Crab Meat
Parsley Sprigs
Cream Sauce
Béarnaise Sauce


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.

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