Smoked Oyster Crescents Recipes

Steps:

• Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
• Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
• Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
• Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
• Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables

Steps:

• Seperate crescent dough triangles, and cut in half lengthwise with a sharp knife.
• You'll end up with 16 skinny triangles.
• Spread each thinly with approximately 1/4 teaspoons stone ground (or spicy) mustard. (Or mustard of your choice.) It doesn't need very much.
• Pour off oil, and drain oysters on paper towels to rid them of all the oil they pack them inches.
• At wide end of each, place 1-2 oysters, depending on size and how many you have, and roll up rolling towards pointed end.
• Place each, point side-down onto cookie sheet.
• In small bowl, whisk egg, add water, whisk til mixed.
• Lightly brush each with egg wash.
• Lightly sprinkle each with parmesan and a little bit of dried dill.
• Bake at 375 degrees for about 12-15 minutes, or til light golden brown.
• Can serve with lemon slices if desired.

Steps:

• In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.

Steps:

• Preheat an electric smoker to 225 degrees F (110 degrees C).
• Shuck oysters and add them to a bowl along with their liquor. Add salt and let marinate for 20 minutes.
• Meanwhile, wash 1/2 of the shells. Drain liquor from the oysters and place an oyster in each half shell.
• Place shells directly on the grate and smoke for 1 1/2 hours. Top each oyster with a dash of Worcestershire sauce before serving.

Steps:

• In medium bowl (not in food processor) cream cheese with wooden spoon. Stir in mayonnaise, Worcestershire, garlic, onion, hot pepper sauce, and salt to taste. Blend well.
• Lightly oil a large piece of waxed paper and spread cheese mixture into 16 x 6 inch rectangle.
• In sieve, drain oysters and rinse with cold water. Pat dry with paper towels and chop finely. Spread on top of cheese rectangle, leaving small border all around. With spatula and using waxed paper as a guide, roll up jelly roll style as tightly as possible, staring from long side. Wrap well and refrigerate overnight.
• To serve, cut roll into 1/4 inch slices with very sharp knife. Dip knife into hot water occasionally for neater slices. Place on top of rounds of melba toast. Makes about 60 appetizers.
• Canadian Living Christmas Cookbook.

Steps:

• In order to keep the oysters steady during broiling, line a small (about 9 x 11-inch) baking dish with rock salt or coarse sea salt. See notes.
• Smoke the oysters (see related recipe) and cool to room temperature.
• While the oysters are smoking and cooling prepare the filling. Heat the butter in a medium skillet over medium heat until foaming. Stir in the shallot, season lightly with salt and pepper, and cook, stirring often, until tender, about 4 minutes. Stir in the fresh spinach and cook until wilted and bright green, about 2 minutes. (if using frozen spinach, squeeze out as much water as possible before adding to the pan and cook just until heated through).
• Sprinkle the vermouth over the spinach and cook until evaporated. Pour in the heavy cream, adding the nutmeg, and bring to a boil. boil until the cream is reduced by about half and thickened. While the spinach mixture is still warm, taste it and add salt and pepper as necessary. Cool to room temperature.
• When cool enough to handle, nestle the oysters in their shells into the rock salt so that they are level. Spoon the spinach mixture over the oysters, dividing it evenly and spreading.
• with the back of a spoon to cover the entire oyster. Stir the breadcrumbs and Parmesan together in a small bowl and sprinkle the mixture over the oysters.
• Set the rack about 5 inches from the broiler and preheat the broiler. Broil the oysters until the edges are bubbling and the tops are golden brown, about 3 minutes. Rotate the pan under the broiler as necessary to brown the oysters evenly. Serve immediately.
• Notes:.
• Using rock salt to steady clams or oysters on the half shell during broiling is an old restaurant trick. You can duplicate the steadying effect of rock salt with aluminum foil. Tear off a sheet of foil about 2inches longer than your broiling pan. Crumble it lightly. then fix it into the bottom of the broiler pan. Press the oysters and clams into the wrinkles of the crumpled foil to keep them from tipping during broiling.