SEAFOOD PAN ROAST

Preparation Method :

• Remove the oysters from their shells with a small, sharp knife. Place the oysters in a saucepan and strain over any oyster liquid.
• Add the fish stock and cook gently until the oysters curl around the edges. Remove the oysters, keep them warm and strain the liquid into a clean pan.
• Add the cream to the oyster liquid and bring to the boil. Allow to boil rapidly for about 5 minutes.
• Remove crab claws and legs. Turn the crabs over and push out the body with your thumbs.
• Remove the stomach sac and lungs and discard.
• Cut the body in four sections with a large, sharp knife and pick out the meat with a skewer.
• Crack claws and legs to extract the meat. Leave the small legs whole for garnish, if desired.
• Scrape out the brown meat from inside the shell and combine it with the breadcrumbs and white meat from the body and claws.
• Melt the butter or margarine in a medium-size saucepan and stir in the flour. Cook gently for 5 minutes. Add the onions and parsley and cook a further 5 minutes.
• Pour over the cream and fish stock mixture, stirring constantly. Add the Worcester sauce, Tabasco and salt, and cook about 20 minutes over low heat, stirring occasionally.
• Fold in the crab meat and breadcrumb mixture.
• This mixture of oysters and crab is a descendant of French gratin recipes.
• Place the oysters in the bottom of a buttered casserole or in individual dishes and spoon and crab meat mixture on top. Grill to brown, if desired, and serve immediately.