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Old August 13, 2011   #24
Zana
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Breton Bay Baked Oysters in Tomato Cups
The Washington Post, August 13, 2008
• Course: Side Dish
Summary:
These are easy to prepare, and make a light summer dinner when served with a salad.
A 16-ounce container of shucked, select oysters is enough for this recipe; cut some of them in half to create the 24 pieces needed.
6 servings
Ingredients:
• 6 large red tomatoes, cored then cut from the top to form 4 petal-like sections (not cut through to the bottom)
• 24 shucked raw oysters, drained
• 6 ounces fresh-picked or special-lump crabmeat
• 3 scallions, white and light-green parts, coarsely chopped
• 1 to 2 teaspoons hot pepper sauce, such as Tabasco
• 1 tablespoon Old Bay seasoning
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons low-fat or regular mayonnaise
• 1/2 cup blue cheese, crumbled
• Rosemary sprigs, for garnish
Directions:
Preheat the oven to 400 degrees. Have ready a 9- by 13-inch baking dish.
If necessary, carefully trim a little of the bottoms of the tomatoes so they sit flat. Turn the tomatoes upside down and scoop out the seeds (to reduce the juiciness). Place the tomatoes in the baking dish and spread apart their "petal" sections, nesting 4 oysters between each of the petals.
Combine the crabmeat, scallions, hot pepper sauce to taste, Old Bay seasoning, lemon juice and mayonnaise in a medium bowl; mix well.
Divide the crab mixture among the oyster-stuffed tomatoes, covering the tops of them. Bake for 10 minutes, until warmed through, then remove from the oven and top the tomatoes with the blue cheese.
Increase the temperature to broil and return the baking dish to the oven, repositioning it on the top oven rack closest to the broiling element. Broil for 2 to 3 minutes, or just until the cheese has begun to melt but has not browned.
Use a skimmer or wide flat slotted spoon to transfer the tomatoes to individual plates. Garnish with the rosemary sprigs; serve immediately.

Recipe Source:
From Leonardstown, Md., resident Ellynne Davis.
148 calories, 7g fat, 3g saturated fat, 53mg cholesterol, 467mg sodium, 10g carbohydrates, 2g dietary fiber, n/a sugar, 12g protein.
Tested by David Hagedorn for The Washington Post.

E-mail the Food Section at food@washpost.com with recipe questions.
© 2010 The Washington Post Company

NUTRITION FACTS
Information per serving
Calories: 148
% Daily Values*
Total Fat: 7g 11
Saturated Fat: 3g 15
Cholesterol: 53mg 18
Sodium: 467mg 19
Total Carbohydrates: 10g 3
Dietary Fiber: 2g 8
Sugar: n/a
Protein: 12g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
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