Open-Faced Turkey Croissant With Pan-Fried Oysters

• 1 dozen small, shucked oysters, drained (1/2 pint)
• 1/4 cup flour
• 1 egg, lightly beaten
• 3/4 cup Japanese breadcrumbs*
• 1/4 cup butter, divided
• 2 shallots, minced
• 2 (3.2-ounce) packages shiitake mushrooms, stems removed, sliced
• 1/2 cup dry sherry
• 1 cup whipping cream
• 3 cups coarsely shredded cooked turkey (white and dark meat)
• 2 tablespoons chopped fresh tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 large croissants (about 2 ounces each), split and toasted
• Garnishes: tarragon sprigs, lemon wedges

1. Pat oysters dry with paper towels; dredge in flour, shaking off excess. Dip each oyster in egg; coat with breadcrumbs.
2. Melt 2 tablespoons butter in a large nonstick skillet over medium heat; add oysters. Cook 2 minutes on each side or until golden; drain on paper towels, and keep warm. (Do not wipe out skillet.)
3. Melt remaining 2 tablespoons butter in same skillet over medium-high heat; add shallots and mushrooms. Cook 4 to 5 minutes or until tender. Add sherry, scraping any brown bits from bottom of skillet; simmer 1 minute. Add cream; simmer 2 minutes. Add turkey and next 3 ingredients. Simmer 2 to 3 minutes or until turkey is heated through and sauce thickens. Spoon mixture over toasted croissant halves, and top with oysters. Garnish, if desired.
4. *For testing purposes, we used Panko breadcrumbs.
5. This dish is also delicious without the oysters, if desired.

oysters, flour, egg, japanese breadcrumbs, butter, shallots, shiitake mushrooms, sherry, whipping cream, turkey, tarragon, salt, freshly ground pepper, croissants, tarragon sprigs

Taken from www.myrecipes.com/recipe/open-faced-turkey-croissant-with-pan-fried-oysters (may not work)