Recipe - Deviled Oysters W Mango Slaw And Tabasco Butter Sauce

16 Fresh oysters; shucked,
reserve 8 shells
One fourth cup Minced shallots
3 tablespoon Minced garlic
One fourth cup Cooked and crumbled bacon
2 tablespoon Chopped thyme
2 tablespoon Chopped parsley
1 tablespoon Cracked black pepper
One fourth cup Mayonnaise
2 tablespoon Dijon mustard
2 Hard boiled eggs; chopped
fine, yolks & whites
separated, also keep each
egg separate
One fourth cup Bread crumbs; (One fourth to 1/2)
*see Note
1 teaspoon Tabasco pepper butter sauce;
see recipe
1 teaspoon Worcestershire sauce
Salt and lemon juice; to
taste
Parsley sprigs; for garnish
Sour Mango Slaw; see recipe
Tabasco Pepper Butter Sauce;
see recipe

Preheat broiler.

After oysters are shucked reserve the juice and place in a larger mixing
bowl. Chop the oysters, basically cutting each oyster into four pieces. Add
to oyster juice in mixing bowl with remaining ingredients, reserving one
hard boiled egg for garnish. Mix well and season with salt and lemon juice.
Divide deviled oyster mixture among the 8 reserved oyster shells. Place
oysters on baking sheet and place under broiler. Broil 4 to 5 minutes or
until well browned on top. Remove from oven.

Place 2 oyster shells on each plate. Pile sour mango slaw next to oysters.
Drizzle with Tabasco pepper butter sauce. Garnish with parsley sprig and
reserved chopped eggs. Serve.

NOTE: Start with One fourth cup bread crumbs. If oysters are especially juicy, you
need to add up to another One fourth cup bread crumbs.

Original title: DEVILED OYSTERS WITH SOUR MANGO SLAW AND TABASCO PEPPER
BUTTER SAUCE

Yield: 4 servings HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A13 WINE
TASTING

Recipe by: Dean Fearing

Posted to MCRecipe Digest V1 #818 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997