Crab Topped Oysters With a Bearnaise Sauce

Ingredients

• 16 large oysters
• 1/4 cup dry breadcrumbs
• paprika
• rock salt
• bearnaise sauce
• 450 g fresh lump crabmeat

Easy Bearnaise Sauce

• 2 large shallots, minced
• 3 teaspoons tarragon, chopped finely
• 2 teaspoons parsley, chopped finely
• 1/4 cup dry white wine
• pepper
• 1 cup hollandaise sauce, kept warm

Directions

1. 1

   . Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.

2. 2

   2. Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.

3. 3

   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. 4

   4. Sprinkle oysters with bread crumbs and paprika. Bake at 190c degrees for 15 minutes or until sauce starts to brown.

5. 5

   Béarnaise Method.

6. 6

   1. 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. 7

   2. Remove from heat you can either leave as is or strain through a fine sieve if desired.

8. 8

   3. Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.

9. 9

   Yields about 1 cup.