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    You are in: Home / Recipes / Antoine's Oysters Bonne Femme Recipe
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    Antoine's Oysters Bonne Femme

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    Chef Kate's Note:

    On St. Louis Street in the French Quarter, Antoine's is New Orleans' oldest Restaurant, and a wonderful place to dine. These Oysters are a favorite appetizer there.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put oysters and their liquor in a small saucepan and simmer gently about 10-12 minutes.
    2. 2
      Keep oysters warm; strain off liquor and reserve.
    3. 3
      Preheat oven to 400°F.
    4. 4
      Butter either a one quart souffle dish or six 1/2 cup ramekins.
    5. 5
      Melt the butter in a saute pan and stir in flour.
    6. 6
      Cook flour and butter and butter together over medium heat, stirring occasionally, until the mixture becomes foamy.
    7. 7
      Add the reserved oyster liquor, white wine, green onion, parsley, salt and pepper.
    8. 8
      Bring mixture to a boil then lower heat and simmer for 15 minutes.
    9. 9
      Fold in the oysters and crabmeat gently.
    10. 10
      pour the mixture into the souffle dish or the individual ramekins.
    11. 11
      Combine the cheeses and breadcrumbs and sprinkle over the oyster mixture.
    12. 12
      Bake for 20 minutes (less if using the individual ramekins) or until cheese is melted and begins to brown.
    13. 13
      Remove from oven and serve immediately.

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    Nutritional Facts for Antoine's Oysters Bonne Femme

    Serving Size: 1 (357 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 375.1
     
    Calories from Fat 132
    35%
    Total Fat 14.6 g
    22%
    Saturated Fat 6.2 g
    31%
    Cholesterol 171.0 mg
    57%
    Sodium 843.8 mg
    35%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.9 g
    3%
    Protein 31.5 g
    63%

    The following items or measurements are not included:

    lump crabmeat

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