CRABME AT AND 

 OYSTER FRITTERS 



This rich mixture of flavorful shellfish can take 

 center stage at your next sit-down dinner or buffet. 



2 dozen small oysters, liquor reserved 

 1 pound backfin crab meat 



1 tablespoon cornstarch 

 1/2 cup heavy cream 



2 eggs 



2 eggs, separated 



2 tablespoons margarine 



1 tablespoon minced green onion 

 1/4 teaspoon salt 



1/2 teaspoon freshly ground black pepper 

 1/8 teaspoon Tabasco sauce 

 1/4 cup minced fresh parsley 

 1 teaspoon dried tarragon 

 3/4 cup flour 



3 cups fresh bread crumbs 

 vegetable oil 



Poach oysters in their liquor in small saucepan 

 over medium heat until curled, about 5 minutes. 

 Remove from heat and allow to cool. 



Mix cornstarch into cream in small bowl; 

 blend in egg yolks. Melt margarine in heavy large 

 skillet over low heat. Add green onion, cover and 

 cook until tender, about 5 minutes, stirring occa- 

 sionally. Mix in crab meat, salt, pepper and 

 Tabasco. Stir in cream mixture. Increase heat to 

 medium and bring to boil. Blend in parsley and 

 tarragon. Cool, then cover and refrigerate until 

 well chilled. 



Measure 1 1/2 tablespoons crab meat mixture 

 into palm. Press to form well in center. Place one 

 oyster in well. Top with additional crab meat 

 mixture and press into oval shape, covering oyster. 

 Set on large waxed paper-lined plate. Repeat with 

 remaining crab meat and oysters. Place in freezer 

 until fritters are firm but not frozen, about 20 

 minutes. 



Place flour, eggs and egg whites, and bread 

 crumbs in separate bowls; beat eggs and egg 

 whites to blend. Dip fritters in flour, then egg. Roll 

 in crumbs, coating thoroughly. Return to plate. 

 Cover with plastic wrap and refrigerate. 



Heat oil in large saucepan or deep fryer to 350 F. 

 Add fritters to oil in batches and fry, turning once, 

 until golden brown, about 4 to 5 minutes. Drain on 

 paper towels. Serve immediately. Serves 6. 



OYSTERS 

 ON TOAST 



This recipe offers an unusual combination — 

 tomato paste and oysters. Nonetheless, it provides an 

 elegant luncheon or dinner addition. 



1 pint oysters, undrained 



2 tablespoons margarine 



2 tablespoons olive oil 

 1 clove garlic, pressed 

 1/2 cup chopped onion 



3 tablespoons tomato paste 

 1 1/2 cups hot water 



1/2 cup dry white wine 

 1/2 teaspoon dried oregano 

 1/4 teaspoon salt 



1/4 teaspoon freshly ground black pepper 



1 teaspoon sugar 



6 slices French bread 



1 tablespoon chopped fresh parsley 



Melt margarine in medium skillet over medium 

 heat. Add olive oil and heat thoroughly. Add garlic 

 and onion and cook until tender. Blend in tomato 

 paste. Add water and wine. Stir well. Add oregano, 

 salt, pepper and sugar. Stir to blend and bring to 

 simmer. 



Toast bread. Spread lightly with margarine. Cut 

 into points and keep warm. 



Add oysters, together with their juice, to skillet. 

 Baste several times with sauce, and cook until oysters 

 reach desired doneness. Place pieces of toast on 

 individual heated plates. Place oysters and sauce on 

 individual pieces of toast. Sprinkle tops with parsley. 

 Serves 6. E 



Kathy Hart 



