STREAMING NOW: Simply Nigella

Crab Topped Oysters With a Bearnaise Sauce

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Please Note: My prep time includes for opening the oysters, prep time will be less is buying oysters already on the half shell. I went to my fish market last weekend and bought some king crab legs, to make crab stuffed ostrich, the legs were huge and when I removed all the meat I realized there was far too much meat for just the ostrich I had. I had also bought some oysters as my niece loves them and she was coming over, I had planned on making oysters kilpatrick and mornay to start, when I realized I had so much crab I changed my mind and made crab topped oyster instead.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.
  2. Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.
  3. Put 1-2 teaspoons of béarnaise over each oyster and top with 1 tablespoon of crab meat. Add another 1-2 teaspoons of sauce over crab.
  4. Sprinkle oysters with bread crumbs and paprika. Bake at 190°C for 15 minutes or until sauce starts to brown.
  5. Béarnaise Method.
  6. Combine shallots, tarragon, parsley, white wine and pepper in a small saucepan and boil over a high heat until liquid has been reduced by half.
  7. Remove from heat you can either leave as is or strain through a fine sieve if desired.
  8. Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.
  9. Yields about 1 cup.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: