Seafood Pan Roast recipe
information
This mixture of oysters and crab is a descendant of French gratin recipes. It's quick to make, and other seafood may be added.
If fresh oysters on the half shell and freshly cooked crabs are not available, substitute canned oysters and use their liquid for part of the fish stock measurement. Canned oysters will not need as long to cook. Canned or frozen crab meat may be used in place of the fresh crabs, substituting about 8oz for the fresh crab meat.
ingredients
24 small oysters on the half shell
250 ml (9 fl oz) fish stock
250 ml (9 fl oz) single cream
80 g (2 1/2 oz) butter or margarine
90 g (6 tbsps) flour
1 bunch spring onions, chopped
50 g (2 oz) parsley, chopped
30 ml (2 tbsps) Worcester sauce
1/2 tsp Tabasco
Pinch salt
1 large or 2 small cooked crabs
4 slices bread, crusts trimmed and made into crumbs
250 ml (9 fl oz) fish stock
250 ml (9 fl oz) single cream
80 g (2 1/2 oz) butter or margarine
90 g (6 tbsps) flour
1 bunch spring onions, chopped
50 g (2 oz) parsley, chopped
30 ml (2 tbsps) Worcester sauce
1/2 tsp Tabasco
Pinch salt
1 large or 2 small cooked crabs
4 slices bread, crusts trimmed and made into crumbs
method
1. 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.
2. Add the cream to the oyster liquid and bring to the boil. Allow to boil rapidly for about 5 minutes.
3. Remove crab claws and legs. Turn the crabs over and push out the body with your thumbs.
4. Remove the stomach sac and lungs (dead man's fingers) and discard.
5. Cut the body in four sections with a large, sharp knife and pick out the meat with a skewer.
6. Crack claws and legs to extract the meat. Leave the small legs whole for garnish, if desired.
7. Scrape out the brown meat from inside the shell and combine it with the breadcrumbs and white meat from the body and claws.
8. 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 15-20 minutes over low heat, stirring occasionally. Fold in the crab meat and breadcrumb mixture.
9. 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.
2. Add the cream to the oyster liquid and bring to the boil. Allow to boil rapidly for about 5 minutes.
3. Remove crab claws and legs. Turn the crabs over and push out the body with your thumbs.
4. Remove the stomach sac and lungs (dead man's fingers) and discard.
5. Cut the body in four sections with a large, sharp knife and pick out the meat with a skewer.
6. Crack claws and legs to extract the meat. Leave the small legs whole for garnish, if desired.
7. Scrape out the brown meat from inside the shell and combine it with the breadcrumbs and white meat from the body and claws.
8. 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 15-20 minutes over low heat, stirring occasionally. Fold in the crab meat and breadcrumb mixture.
9. 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.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
