16 lg Oysters, fresh Rock salt Bearnaise Sauce 1 lb Lump crab meat Cream Sauce 1/4 c Dry bread crumbs Paprika Lemon quarters Parsley sprigs Oysters Thomas serves 4 Remove oysters from shells. Scrub half of shells and place on a bed of rock salt in a large flat pan. Put 1 - 2 teaspoons Bearnaise Sauce in each shell; top with an oyster and 1 tablespoon crab meat. Combine remaining Bearnaise Sauce with Cream Sauce and spoon on top. Sprinkle with bread crumbs and paprika. Bake at dg400 for 15 minutes or until sauce starts to brown. Serve with lemon and parsley. **
How To make Oysters Thomas's Videos
The Best Oysters Rockefeller - Cleaning, Shucking and the Recipe - PoorMansGourmet
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With Mardi Gras in full swing right now, I thought it would be nice to honor Antoines Restaurant, in New Orleans, there in the French Quarter, with the best Oysters Rockefeller recipe I could come up with. It's very easy to make and it consists of all fresh ingredients. And for more fun, be sure to check out my other Cajun recipes listed below.
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How To Shuck Oysters
How To Shuck Oysters
Shucking oysters with Thomas Uptown T Stewart
Thomas Uptown T Stewart is who you find, on most days of the week, shucking oysters at Pascal's Manale. He's a performer who ensures that oyster eating in New Orleans is still unlike anyplace else in the world.
Oysters | Trinidad Oysters | Trinidad Street Food
Yes I've had regular OYSTERS before but I have never had oysters from Trinidad. These Oysters are completely unique. They are prepared with seasonings and more! They are an experience that I would of never expected at all!
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