Oyster Pan Roast

Recipe by Chef John Folse
Prep Time: 30 Minutes
Yields: 6 Servings

1 pound fresh lump crabmeat
3 dozen fresh-shucked oysters
2 cups oyster liquid
1/4 pound butter, melted
1/2 cup minced white onions
1/4 cup chopped shallots
1/4 cup minced garlic
1/2 cup chopped green onions
1/2 cup flour
1 tbsp paprika
2 cups heavy whipping cream
1 bay leaf
2 tbsps Worcestershire sauce
salt and black pepper to taste
granulated garlic to taste
6 slices toasted French bread
1/2 cup grated Parmesan cheese

Gently pick through crabmeat and discard any shells or cartilage, taking care not to break lumps. Set aside. In a heavy-bottomed Dutch oven, heat melted butter over medium-high heat. Add onions, shallots and minced garlic and sauté 2–3 minutes or until vegetables are wilted. Add green onions and sauté 1 minute, stirring constantly. Add flour and sprinkle in paprika, blending into vegetable mixture, then add oyster liquid, cream and bay leaf. Bring to boil, reduce to simmer and cook 15 minutes, stirring gently. Additional oyster liquid or water may be added to retain consistency. Add Worcestershire sauce and season to taste using salt, pepper and granulated garlic. Add oysters and cook until puffed and curled and liquid is released into dish, 3–5 minutes. Add crabmeat and cook 3 additional minutes. Adjust seasonings if necessary. Remove and discard bay leaf. To serve, place a slice of toast in the center of each bowl. Arrange 6 roasted oysters on each slice of toast then top with a generous portion of crabmeat and sauce. Sprinkle with an equal portion of Parmesan cheese and serve hot