1 cup packed brown sugar
1/2 cup raisins
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup vegetable oil
1 pound fresh, boneless crabmeat
1 large onion, diced
1 cup chopped clams
2 cups sliced celery
1 tablespoon chopped green onions
1 cup Irish-style cereal (e.g. Nutmeg's Cereal)
1 cup boiling water
In a medium bowl, stir together brown sugar, raisins, baking soda, vanilla and vegetable oil. Place crabmeat in mixer bowl, and mix to coat. Roll in flour and cut into 1-inch chunks; stir in yeast and salt. Cover, and let rise in warm place until nearly doubled in size, about 2 hours. Allow to cool; cut into 1-inch pieces.
Heat 1/2 cup of the vegetable oil in a skillet over medium heat; add egg, and whisk until two separate bubbles rise. Gradually add crabmeat mixture to skillet, stirring occasionally. Cook and stir about 5 minutes or until the crab is easily browned while mixing.
A small spoonful of crab mixture is placed on hole in the center of each oyster. Spread egg mixture inside oyster shell. Place oysters on large serving platter, and place crab mixture in center of each oyster. Cover oysters with sheet of foil, and marinate overnight.
Pour boiling water into foil container, sealing top and sides of oyster. Serve oysters on warm toast.
Easy and tastes good! I didn't use the coconut sugar, but instead added a lime and lemon juice. This one is definitely worth the time and effort, and would be great as risotto. Thanks!
It's best to just make one big batch, and freeze it, once the butter is softened, so that the chives are hard and dry.
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