YORK, Pa. — There is no shortage of luxury in Olivia's latest dish.
They demonstrate how to prepare a dozen oysters three different ways: baked Mediterranean style, stuffed with colossal crab imperial and raw with a Champagne & Herb Mignonette.
For those who would rather leave the seafood to the pros, the dish at Olivia's includes a baked potato, Greek salad and grilled lemon garnish.
Baked Mediterranean Style
Ingredients
4 ounces, Asiago cheese, shaved
4 ounces, Italian bread crumbs
2 teaspoons, garlic butter
1 tablespoon, parsley, fresh and chopped
1/2 lemon, squeezed and zested
Pinch, sea salt
2 tablespoons, extra virgin olive oil
4 shucked oysters
4 ounces, scallops, chopped
Directions
Mix together the garlic butter, parsley, lemon, salt and extra virgin olive oil in a bowl. Chargrill the oysters, meat side down. Flip them over and add the chopped scallops. Add the garlic butter mix. Top the oysters with bread crumbs and Asiago cheese. Bake the dish at 375 degrees Fahrenheit for 8 - 10 minutes or until golden brown.
Colossal Crab Stuffed Oysters
Ingredients
4 oysters, shucked
8 ounces, crab cake imperial, divided into 4 equal parts
6 tablespoons, Mornay sauce
Directions
Top each oyster with the crab imperial mix. Bake the crab oysters at 375 degrees Fahrenheit for 5 - 8 minutes. Remove the oysters from the oven and top them with Mornay sauce. Bake them again for an additional 8 - 10 minutes or until golden brown.
Crab Imperial Mix
Ingredients
1 pound, colossal crab meat
4 tablespoons, mayonnaise
1/2 lemon, squeezed
1 tablespoon, Old Bay
1 teaspoon, Worcestershire sauce
2 tablespoons, parsley, chopped
2 tablespoons, Dijon mustard
1 egg
2 egg yolks
2 tablespoons, panko bread crumbs
Directions
Mix everything together. Add the crab meat. Don’t break up the lumps of crab!
Mornay Sauce
Ingredients
1 egg
3 egg yolks
1 cup, mayonnaise
1 lemon, squeezed
Pinch, Old Bay
Directions
Don’t mix! Instead, fold all of the ingredients together until they are just blended. Be careful not to over-mix.
Champagne & Herb Mignonette
Ingredients
3 tablespoons, fresh Italian parsley, chopped
3 tablespoons, fresh tarragon, chopped
1/2 teaspoon, fresh thyme, chopped
2 tablespoons, fresh mint, chopped
4 tablespoons, fresh raspberries
Pinch, black pepper
1 tablespoon, shallots, minced
6 ounces, sweet and tangy rice vinegar
1 teaspoon, freshly squeezed lemon juice
Directions
Combine all of the ingredients. Mix them well. Serve the mignonette along with raw oysters.