Volcano Crab Topped Oysters

This recipe comes from Chris Sherrill, a  noted chef on the Alabama Gulf Coast.  Oysters are my favorite seafood and maybe my favorite food of all.  When they have been properly handled nothing is better, raw, fried, char grilled, or broiled.  I like them all.

During the Christmas holidays a customer came by the shop and told how he used the tins from our mini pies to roast oysters.  He put shucked oysters in them added a little butter and Parmesan then roast them on the grill.  What a great idea! I love char grilled oysters on the half shell but hate the hassle of the shucking.  We were itching to try our new idea.  This recipe it looked like just the thing.

On the way to our condo in OB, TPOS(Trailer Park on Stilts),  we stopped by my old college buddies fish market for some fresh oysters and crab, Blalock Seafood..  Pete has the freshest, best seafood in OB.  If you want crap on the  cheap go to Wal-Mart, if you want quality food at competitive prices go see Pete.  You won't be disappointed.  He's a nice guy to boot.
 


We first mixed the volcano crab topping:

1 cup Mayo
1 Cup Srirachi Asian hot sauce (Rooster sauce)
1/2 cup shredded Parmesan cheese
1/2 cup green onions
2 teaspoons garlic
4 T panko crumbs


Mix well and then gently fold in:

1 lb lump crabmeat.

We put it in the coolbox and headed down to the pier to catch the sunset. It didn't disappoint.

Next the oysters go in the tins:





Add the topping.


In the broiler for 7 minutes:




It was good, very good.  Nice and spicy.  Might cook them a little longer next time or put them closed to the broiler.  If you don't like it hot maybe cut the Rooster sauce in half.  Oysters Rockefeller are next.

Thanks for stopping by.