Brigtsens Oysters LeRuth

Sweet crabmeat and shrimp enrich the stuffing of these broiled mollusks, one dish in a pantheon of New Orleans cooked oyster recipes.


    •  2 12 tbsp. unsalted butter
    •  2 cloves garlic, finely chopped
    •  2 scallions, finely chopped
    •  1 stalk celery, finely chopped
    •  12 small yellow onion, finely chopped
    •  1 tbsp. finely chopped parsley
    •  12 tsp. finely chopped thyme
    •  12 tsp. cayenne pepper
    •  14 tsp. celery seed
    •  1 bay leaf
    •  Kosher salt and freshly ground white pepper, to taste
    •  4 raw medium shrimp (about 5), finely chopped
    •  1 tbsp. flour
    •  1 cup heavy cream
    •  2 oz. crabmeat, picked of shells
    •  1 cup fresh bread crumbs
    •  1 cup grated Parmesan cheese
    •  Coarse rock salt, for pan
    •  12 bluepoint oysters, on the half shell
    •  12 tsp. paprika



  1. Melt butter in a 2-qt. saucepan over medium-high heat. Add garlic, scallions, celery, and onions; cook, stirring occasionally, until golden, 4-6 minutes. Add parsley, thyme, cayenne, celery seed, bay, salt, and pepper; cook until fragrant, 1 minute. Add shrimp; cook until just pink; 1-2 minutes. Add flour; cook 1 minute. Add cream and bring to a boil; remove from heat and stir in crab, bread crumbs, and cheese. Transfer to a pastry bag fitted with a ½" fluted tip; refrigerate until cold, at least 1 hour.
  2. Heat broiler to high. Line a baking sheet with rock salt about ¼" deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters and sprinkle with paprika; broil until tops are browned, about 4 minutes.

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