For the grilling sauce for the oysters, whisk together the melted butter, parmesan cheese, basil, garlic, Worcestershire sauce, smoked paprika, and old bays seasoning.
For the Bama BBQ sauce, whisk together mayonnaise, Cajun seasoning, hot sauce, lime juice, apple cider vinegar, horseradish, cayenne, and sugar. Refrigerate for service.
Heat your grill to 400-450°F.
Top each thawed oyster, still in its shell, with a generous mound of crab meat. Spoon the grilling sauce over the crab atop the oyster in the shell until it is filled with sauce. Place oysters on the grill for approximately 10 minutes or until the sauce is bubbling and the edges of the oysters begin to curl. Do NOT overcook.
Top with drizzle of BBQ or serve on the side. Garnish with a fresh parsley leaf.
Place one dozen oysters on platter lined with rock salt to prevent the shells from sliding. Scoop the oyster off the shell with a fork and enjoy!
Ingredients
2 dozen Empire’s Treasure® Oysters, on the half shell
1/2 lb. Empire’s Treasure® special crab meat
24 ea. Peak Fresh Produce® Parsley, Fresh, leaves, for garnish
1 cup Nature's Best Dairy® Butter, Unsalted
1/4 cup Roma® Cheese, Parmesan
2 tbsp Peak Fresh Produce® Basil, chopped
1 tbsp Peak Fresh Produce® Garlic, chopped
3 tsp Worcestershire sauce
1 tsp paprika, smoked
1 tbsp Old Bay® Seasoning
1 1/4 cup West Creek® Mayonnaise
1/4 cup West Creek® Vinegar, Apple Cider
3 tsp West Creek® Sauce, Horseradish, prepared
2 tsp West Creek® Sugar, Granulated, white
1/2 ea. Peak Fresh Produce® Lime(s), juice only
1/4 tsp Magellan® Cayenne pepper, ground
West Creek® Hot Sauce, to taste
2 tsp Magellan® Cajun seasoning
6 cups salt, rock, for plating
Chef Andrew Cagle - Corporate Chef/Brands Manager, Performance Foodservice - Hale.
