Brigtsen’s Oysters LeRuth
Sweet crabmeat and shrimp enrich the stuffing of these broiled mollusks, one dish in a pantheon of New Orleans cooked oyster recipes. This recipe first appeared in the iPad edition of our April 2013 issue along with Lolis Eric Elie’s article New Orleans.
- 2 1⁄2 tbsp. unsalted butter
- 2 cloves garlic, finely chopped
- 2 scallions, finely chopped
- 1 stalk celery, finely chopped
- 1⁄2 small yellow onion, finely chopped
- 1 tbsp. finely chopped parsley
- 1⁄2 tsp. finely chopped thyme
- 1⁄2 tsp. cayenne pepper
- 1⁄4 tsp. celery seed
- 1 bay leaf
- Kosher salt and freshly ground white pepper, to taste
- 4 raw medium shrimp (about 5), finely chopped
- 1 tbsp. flour
- 1 cup heavy cream
- 2 oz. crabmeat, picked of shells
- 1 cup fresh bread crumbs
- 1 cup grated Parmesan cheese
- Coarse rock salt, for pan
- 12 bluepoint oysters, on the half shell
- 1⁄2 tsp. paprika
- Melt butter in a 2-qt. saucepan over medium-high heat. Add garlic, scallions, celery, and onions; cook, stirring occasionally, until golden, 4-6 minutes. Add parsley, thyme, cayenne, celery seed, bay, salt, and pepper; cook until fragrant, 1 minute. Add shrimp; cook until just pink; 1-2 minutes. Add flour; cook 1 minute. Add cream and bring to a boil; remove from heat and stir in crab, bread crumbs, and cheese. Transfer to a pastry bag fitted with a ½” fluted tip; refrigerate until cold, at least 1 hour.
- Heat broiler to high. Line a baking sheet with rock salt about ¼” deep. Nestle oysters onto bed of rock salt. Pipe filling over oysters and sprinkle with paprika; broil until tops are browned, about 4 minutes.