16 fresh oysters
2 tablespoons butter
2 shallots, finely chopped
1 clove garlic, finely chopped
½ cup white wine
2 cups heavy (whipping) cream
½ teaspoon white pepper
Salt to taste
2 sprigs fresh dill
1 tablespoon grated parmesan cheese
9 oz. crab meat, shredded
Grated parmesan cheese, as needed
Minced parsley for garnish
Method: Clean and shuck oysters, leaving the meat on a half shell. Shuck the oysters over a bowl in order to reserve as much of the juice as possible. Set aside.
Melt the butter in a skillet, over medium heat. Sauté the shallots and garlic until they are soft and translucent. Add the wine and reduce heat. Simmer until it forms a thick syrup. Add the cream and reserved oyster juice. Simmer until the cream thickens slightly. Add the white pepper and salt to taste. Add the dill and cheese. Stir well and remove from heat.
Arrange the oysters on the half-shell on a baking sheet. Top with the shredded crab meat. Top with 1 to 2 teaspoons of the cream sauce. Sprinkle with grated Parmesan cheese to taste. Bake at 350°F until the sauce is bubbling and the cheese has begun to brown. Sprinkle oysters with minced parsley and serve. Serves 4