The South African Cook Book by Diane Kersey - HTML preview

Baked Stuffed Oysters

½ cup finely diced green pepper

1 small pimiento, finely diced

1 teaspoon English mustard

Salt to taste

White pepper to taste

½ cup mayonnaise

1 egg yolk, beaten

1.1 lbs. lump crab meat

18 large oysters

Paprika to taste

Method: Place diced pepper and pimiento in bowl. Add mustard, salt, pepper and mayonnaise. Mix well. Add enough beaten yolk to moisten mixture. Add crab meat and mix with your fingers so lumps are not broken up.

Divide mixture among oysters on half shell. Place on a bed of rock salt. Top with light coating of mayonnaise and sprinkle with paprika. Bake at 350°F for 5 minutes, then place under a broiler until it is golden brown. This recipe may also be used for crab cakes by forming the mixture into cakes and rolling in cracker crumbs, then frying.

Serves 4