Prep 35 mins
Cook 20 mins
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.
- 3 dozen oysters (in their liquor)
- 3 tablespoons butter, unsalted
- butter, for ramekins
- 3 tablespoons flour
- 1⁄2 cup dry white wine
- 3⁄4 cup green onion, chopped
- 1 tablespoon parsley, minced
- 1 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1 cup lump crabmeat
- 2 tablespoons swiss cheese, grated
- 2 tablespoons romano cheese, grated
- 2 tablespoons mozzarella cheese, grated
- 1⁄3 cup dry breadcrumbs, finely grated
- Put oysters and their liquor in a small saucepan and simmer gently about 10-12 minutes.
- Keep oysters warm; strain off liquor and reserve.
- Preheat oven to 400°F.
- Butter either a one quart souffle dish or six 1/2 cup ramekins.
- Melt the butter in a saute pan and stir in flour.
- Cook flour and butter and butter together over medium heat, stirring occasionally, until the mixture becomes foamy.
- Add the reserved oyster liquor, white wine, green onion, parsley, salt and pepper.
- Bring mixture to a boil then lower heat and simmer for 15 minutes.
- Fold in the oysters and crabmeat gently.
- pour the mixture into the souffle dish or the individual ramekins.
- Combine the cheeses and breadcrumbs and sprinkle over the oyster mixture.
- Bake for 20 minutes (less if using the individual ramekins) or until cheese is melted and begins to brown.
- Remove from oven and serve immediately.