Baked Oysters With Lemon Butter Crumb Topping

Ingredients

• 50 small Eastern oysters, with liquor
• 2 oz butter, divided
• 1 oz all-purpose flour
• 3 egg yolks
• Salt to taste
• White and red pepper to taste
• Grated nutmeg to taste
• Juice of 1 lemon
• Rolled cracker crumbs
• 1 lemon, juiced

Method

1. 1 Drain oysters carefully and strain the liquor. Melt 1 oz butter in a saucepan, whisk in flour, and cook for 1 minute.
2. 2 Add strained oyster liquor to the roux and boil for 5 minutes, stirring constantly.
3. 3 Remove from heat. Whisk in egg yolks, salt, pepper, nutmeg, and lemon juice. Stir in the drained oysters.
4. 4 Butter large oyster shells. Fill with the oyster mixture, top with cracker crumbs and a small piece of butter.
5. 5 Place shells in a pan and bake in a hot oven (425°F) for 10 minutes until lightly browned. Serve immediately.