Brigtsen’s Oysters LeRuth

Name: Brigtsen's Oysters LeRuth
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 1 ⁄ 2 tbsp. unsalted butter; 2 cloves garlic, finely chopped; 2 scallions, finely chopped; 1 stalk celery, finely chopped; 1 ⁄ 2 small yellow onion, finely chopped; 1 tbsp. finely chopped parsley; 1 ⁄ 2 tsp. finely chopped thyme; 1 ⁄ 2 tsp. cayenne pepper; 1 ⁄ 4 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; 1 ⁄ 2 tsp. paprika

Serves
serves 4-6

TODD COLEMAN

Sweet crabmeat and shrimp enrich the stuffing of these broiled mollusks, one dish in a pantheon of New Orleans cooked oyster recipes. This recipe first appeared in the iPad edition of our April 2013 issue along with Lolis Eric Elie's article New Orleans.

Ingredients

2 ¹⁄₂ tbsp. unsalted butter
2 cloves garlic, finely chopped
2 scallions, finely chopped
1 stalk celery, finely chopped
¹⁄₂ small yellow onion, finely chopped
1 tbsp. finely chopped parsley
¹⁄₂ tsp. finely chopped thyme
¹⁄₂ tsp. cayenne pepper
¹⁄₄ 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
¹⁄₂ tsp. paprika

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Instructions

Step 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.

Step 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.

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.
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.