Barbecued Bluepoint Oysters with Artichokes, Spinach and Gulf Crab Meat By Chef Dean Fearing |

Behind the Recipes

Barbecued Bluepoint Oysters with Artichokes, Spinach and Gulf Crab Meat By Chef Dean Fearing

Makes 4 servings

INGREDIENTS:

12 large fresh
oysters
Fearing's Barbecue Spice Mixture (recipe to follow):
1 cup vegetable Oil
12 ea oyster Shells -- halved, sanitized
8 oz. soy bechamel
Artichokes/Spinach/Crab Meat mixture (recipe to follow)

Soy Béchamel:

2 cup rich chicken stock
2 Tablespoon cornstarch
1 Tablespoon water
1 cup soy milk, plain
pinch of salt

Artichokes/Spinach/Crab Meat mixture:

1 large globe artichoke bottom, cooked and cut into small dice
6 oz. Gulf Crab Meat, picked
1/4 cup bacon, cooked and cut into small dice
2 cups cooked spinach leaves, drained and chopped
1 cup plus Soy Bechamel
fresh ground black pepper
pinch of salt

Fearing's Barbecue Spice Mixture:

1 ounce paprika
1 ounce smoked paprika
4 ounces light chili powder
1/2 ounce cumin
1 ounce hickory salt
1 ounce sugar
1/2 ounce granulated garlic
1/4 Tablespoon cayenne pepper
1/4 Tablespoon chipotle pepper
1/4 cup black pepper (fresh ground)

PREPARATION:

1. Shuck oysters and drain liquid. Dredge oysters in Barbecue Spice mixture. Shake off excess.

2. Heat 1 cup oil in a small sauté pan over medium heat, Fry oysters, five at a time, for 1 minute per side or until golden. Wipe pan and use fresh oil for each batch. Drain on paper towel. Keep warm.

3. On each of four plates, arrange, three, Hot Oyster shells filled with the Artichoke Spinach and Crab mixture, place an oyster on each shell. Serve immediately.

Soy Béchamel:

1. Bring small saucepot with chicken stock to a boil. Combine the cornstarch and water to make a thick paste. Reduce the chicken stock to a simmer.

2. In a small stream, slowly pour the cornstarch paste into the chicken stock, stirring constantly until thickened or able to coat the back of a spoon. Cook the thickened mixture for ten minutes and add the soy milk.

3. Cook the mixture to combine, approximately five minutes. Season to taste and keep warm.

Artichokes/Spinach/Crab Meat mixture:

1. Preheat oven to 400 degrees.

2. Combine the first four ingredients into a small bowl and mix. Slowly add one cup of soy béchamel to the mixture and check for consistency to be of creamed spinach. Add more béchamel if needed. Season with salt and pepper to taste. Portion one ounce of mixture onto each Oyster shell and place onto a sheet pan into the oven. Cook for eight minutes, or until the center of the filling is hot.

Fearing's Barbecue Spice Mixture:

Mix all ingredients to combine.