Brigtsen's Oysters LeRuth

Brigtsen's Oysters LeRuth
Brigtsen's Oysters LeRuth
Sweet crabmeat and shrimp enrich the stuffing of these broiled oysters.Todd Coleman

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.

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.
Yield: serves 4-6

Ingredients

  • 2 12 tbsp. unsalted butter
  • 2 cloves garlic, finely chopped
  • 2 scallions, finely chopped
  • 1 stalk celery, finely chopped
  • 12 small yellow onion, finely chopped
  • 1 tbsp. finely chopped parsley
  • 12 tsp. finely chopped thyme
  • 12 tsp. cayenne pepper
  • 14 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
  • 12 tsp. paprika

Instructions

  1. 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.
  2. 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.