Jalapeno Half-Shelled Oyster and Crab A Chat Recipe by Your Host Art Guyer

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	* Exported from MasterCook * Jalapeno Half-Shelled Oyster and Crab (CP) Recipe By : Chile Pepper Magazine -- April 1999 Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Chile Pepper Magazine Oysters Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 medium freshly shucked oysters on the half shell 1/2 cup bread crumbs 1/3 cup milk 1/4 cup mayonnaise 2 teaspoons dried onion flakes 2 teaspoons fresh parsley -- chopped 1/2 teaspoon baking powder 1/4 teaspoon garlic salt 1/4 teaspoon white pepper 2 eggs -- slightly beaten 1 pound lump crabmeat 2 small green jalapeno peppers -- seeded & diced fine Preheat oven to 400F. Arrange 12 half-shelled oysters in a 15" x 10" baking dish and set aside. Combine remaining ingredients, excluding crabmeat and jalapenos. Toss in crabmeat. Spoon half of the bread crumb-crabmeat mixture over the 12 oysters, individually. Sprinkle with diced peppers. Bake for 15 minutes or until heated through. Serve hot while starting second batch. - - - - - - - - - - - - - - - - - - NOTES : This is an excellent appetizer which can be easily modified for those guests with more timid taste buds by omitting the diced jalapeno peppers on some of the oysters. Heat Scale: Hot Formatted in MasterCook by Art Guyer Presented in a Special FareShare Chat

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