Oysters Kacoo Recipe
Charbroiled and topped with crabmeat stuffing, hollandaise sauce and lump crabmeat.
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Ingredients
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Oysters
Crabmeat Stuffing
Hollandaise Sauce
Topping
Method
Preparation
- 1
Prepare the oysters
Preheat your grill to medium-high heat. Clean the oysters under cold water and scrub the shells to remove any grit. Shuck the oysters, keeping the meat in the bottom shell. Discard the top shell.
- 2
Make the crabmeat stuffing
In a bowl, combine lump crabmeat, breadcrumbs, chopped green onions, mayonnaise, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix gently to avoid breaking up the crabmeat too much.
- 3
Prepare the hollandaise sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler). Slowly whisk in melted unsalted butter until the sauce is thick and creamy. Add a pinch of cayenne pepper and mix well.
Assembly and Cooking
- 4
Assemble the oysters
Drizzle olive oil and lemon juice over the shucked oysters. Place a spoonful of crabmeat stuffing on each oyster.
- 5
Grill the oysters
Place the stuffed oysters on the grill. Close the lid and cook for about 5-7 minutes, or until the stuffing is golden and the oysters are cooked through.
- 6
Add hollandaise sauce
Remove the oysters from the grill. Drizzle the prepared hollandaise sauce over each oyster, followed by a sprinkle of lump crabmeat and paprika.
- 7
Serve
Serve the oysters warm, garnished with additional lemon wedges if desired.
