Recipe - Baked Oysters Lafitte

16 Fresh oysters
2 tablespoon Butter
2 Shallots; finely chopped
1 Clove garlic; finely chopped
One fourth cup White wine
2 cup Heavy (whipping) cream
One half teaspoon White pepper
Salt to taste
2 Sprigs fresh dill
1 tablespoon Grated Parmesan cheese
8 ounce Crab meat; shredded
Grated parmesan cheese; as
needed
Minced parsley for garnish

Clean and shuck oysters, leaving meat on a half shell. Shuck the oysters
over a bowl in order to reserve as much of the juice as possible. Set
aside. In a skillet over medium heat, melt butter. Saute the shallots and
garlic until soft and translucent. Add the wine and reduce to a thick
syrup. Add the cream and reserved oyster juice. Reduce until the cream is
slightly thickened. Add the white pepper and salt to taste. Add the dill
and cheese. Blend well and remove from the heat. Arrange the oysters on the
halfshell on a baking sheet. Top with the shredded crab meat. Top with 1
to 2 teaspoons of the cream sauce. Sprinkle with grated Parmesan cheese to
taste. Bake in 375 F oven until the sauce is bubbling and the cheese has
begun to brown. Sprinkle oysters with minced parsley and serve.

NEW ORLEANS CAFE

WEST 200TH SOUTH, SALT LAKE CITY

WINE:J PHLEPS SAUVIGNON BLANC 82

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.