Oyster Bienvielle

Thursday, 20 July 2006

Oyster Bienvielle No flour! I learned to make this cake at the Disney Institute in Orlando, FL. One bite and you're mine forever... Serving: 4 Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes 1 lb shredded crab 1/2 cup white wine 1 tablespoon Pernod 1/2 pt. fresh cream 2 teaspoons minced fresh garlic 2 teaspoons flour 20 oysters 1. Saute crab with garlic on low heat for 1 minute. Add Pernod, and reduce liquid to about 1/4 cup. Add flour, and cream. Blend together in food processor until mixed well. 2. Shuck approximately 20 oysters -- place on flat pan. Put oysters in oven for 4 minutes. Put mixture on top of oysters. Then broil until top is golden brown. Can also be topped with Hollandaise sauce. Based on individual serving. Calories: 326 Total Fat: 15 g Carbohydrates: 11 g Protein: 30 g

 

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