Fried Crab-Stuffed Oysters on the Half Shell with Pecan Meunière Sauce

Serves:
4
Chef:
John Huggins
Ingredients:

2 lbs. lump crabmeat
1 tablespoon oil
1 red bell pepper, diced
1 red onion, diced
1 cup heavy cream
1 lemon, juice of
2 tablespoons fresh parsley
2 tablespoons mayonnaise
2 eggs
1 teaspoon salt
½ teaspoon white pepper
1 pinch cayenne
1 cup panko breadcrumbs
12 oysters on the half shell

Pecan Meunière Sauce

½ cup toasted pecan pieces
1 tablespoon oil
2 tablespoons minced shallots
2 tablespoons garlic
1 tablespoon blackened seasoning
1 cup white wine
1 lemon, juice of
1½ cups heavy cream
½ lb. butter
Salt and pepper to taste

Instructions:

In a large pot, add enough oil to fry oysters in batches. Heat to 350 degrees.

In a pan add 1 tablespoon oil and sauté bell peppers and onions until soft, approximately 2 minutes. Add heavy cream and cook on medium heat until cream is thick. Set aside and cool. In a bowl combine the crabmeat, pepper, onion and cream mixture, lemon juice, parsley, mayo, eggs, and seasonings. Fold gently until ingredients are fully incorporated. Place approximately 1 tablespoon mixture on top of oyster in each oyster shell, top with breadcrumbs, and gently press mixture so that it all sticks to the shell. Set aside.

Pecan Meuniere Sauce

In a pan over medium heat, add 1 tablespoon oil and sauté shallots and garlic for approximately 2 minutes. Add blackened seasoning, white wine, and lemon juice. Reduce by half. Add heavy cream and reduce by half. Add pecans and slowly add butter. Stir constantly until the butter is fully incorporated. Season with salt and pepper.

Using a basket, carefully fry oysters in small batches for approximately 1 to 1½ minutes. Remove from oil and drain. Place on a plate and top with meunière sauce.