Crab Topped Oysters With A Bearnaise Sauce

• 16 large oysters
• 1/4 cup dry breadcrumbs
• paprika
• rock salt
• bearnaise sauce
• 450 g fresh lump crabmeat
• Easy Bearnaise Sauce
• 2 large shallots, minced
• 3 teaspoons tarragon, chopped finely
• 2 teaspoons parsley, chopped finely
• 1/4 cup dry white wine
• pepper
• 1 cup hollandaise sauce, kept warm

1. Scrub oyster shells and open Oysters discard top shell, drain liquid, rinse under cold running water to remove any sand or grit.
2. Place oysters on a bed of rock salt (this helps to keep them stable.) in a large flat pan.
3. Put 1-2 teaspoons of bearnaise over each oyster and top with 1 tablespoon of crab meat. Add another 1-2 teaspoons of sauce over crab.
4. Sprinkle oysters with bread crumbs and paprika. Bake at 190u0b0C for 15 minutes or until sauce starts to brown.
5. Bearnaise Method.
6. Combine shallots, tarragon, parsley, white wine and pepper in a small saucepan and boil over a high heat until liquid has been reduced by half.
7. Remove from heat you can either leave as is or strain through a fine sieve if desired.
8. Cool slightly and beat the mixture into the warm hollandaise. If desired add a few extra chopped fresh herbs.
9. Yields about 1 cup.

oysters, breadcrumbs, paprika, salt, bearnaise sauce, fresh lump crabmeat, bearnaise sauce, shallots, tarragon, parsley, white wine, pepper, hollandaise sauce

Taken from www.food.com/recipe/crab-topped-oysters-with-a-bearnaise-sauce-290305 (may not work)