Cajun Crab-Stuffed

Description §

This recipe for Cajun Crab-Stuffed Oysters is perfect for summer cookouts. The oysters are stuffed with a flavorful mixture of crabmeat, cheese, and seasonings, and then grilled or baked to perfection.

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Ingredients §

• 12 oysters, shucked and on the half shell
• 4 tablespoons (½ stick/2 ounces) unsalted butter
• ½ small yellow onion, diced (about ¼ cup)
• 3 garlic cloves, minced (about 1 tablespoon)
• 4 ounces frozen chopped spinach, thawed and drained (about ½ cup)
• 4 ounces lump crabmeat, picked over for shells
• ½ cup heavy cream
• 1½ teaspoons no-salt Cajun seasoning
• 1 teaspoon Old Bay seasoning
• 2 ounces mild Cheddar cheese, freshly shredded (about 4 cup)
• 2⅓ cup panko bread crumbs
• Rock salt (optional), for baking
• 1 ounce Parmesan cheese, freshly shredded (5 tablespoons)
• Chopped fresh parsley, for serving
• Lemon wedges, for serving

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Method §

1. Make the filling: In a medium skillet, melt 2 tablespoons of the butter over medium heat. Add the onion and sauté, stirring frequently, for 3 to 4 minutes, until softened and translucent. Add the garlic and cook for 30 seconds, or until fragrant.
2. Stir in the spinach and cook for 2 minutes to remove excess moisture. Stir in the crab, cream, Cajun seasoning, and Old Bay and cook for 2 to 3 minutes, stirring occasionally, until the mixture thickens slightly. Remove from the heat and stir in the Cheddar until melted and evenly combined.
3. If grilling: Preheat a grill to high heat.
4. If baking: Preheat the oven to 450°F. Line a baking sheet with rock salt or a bed of crumpled foil to keep the oysters stable.
5. Meanwhile, toast the panko: In a small skillet, melt the remaining 2 tablespoons butter over medium heat. Add the panko and stir constantly for 2 minutes, until golden brown. Set aside on a plate to cool slightly.
6. Stuff the oysters: Place the shucked oysters on the prepared baking sheet and spoon the crab and spinach filling into each oyster shell, filling generously and dividing evenly among the oysters. Dividing evenly, top with the toasted panko and the Parmesan.
7. To bake: Bake for 10 to 12 minutes, until the bread crumbs and cheese are browned and the oysters are heated through. Remove from the oven and let cool for 1 minute.
8. To grill: Lay the oysters on the grill and cook for 10 to 12 minutes, until the topping is golden brown and the oysters are heated through.
9. Serve garnished with fresh parsley and lemon wedges for squeezing.

Little Details, BIG Impact: When it comes to shucking oysters, safety first! Use an oyster knife and protect your hand with a towel or glove-trust me, you don’t want to slip. If you’re buying preshucked oysters, make sure to use them within a few hours, as they can lose freshness quickly.