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Sip & Savor

August 4th, 2020

How To Throw A Shell-A-Bration

Give this roasted oysters and crab fat butter recipe from Chef Isaac Toups a spin.

We wholly love anything on the half-shell. Just in time for National Oyster Day, Wed, Aug 5, we scored a mouth-watering recipe from Chef Isaac Toups of Toups' Meatery.

The perfect summer spread? You butter believe it.

Roasted Oysters with Crab Fat Butter

Crab Fat Butter
*Makes 2 pounds

1 pound crab fat (from about 20 to 30 female crabs)
1 pound unsalted butter, cut into 1-inch cubes, softened
2 tablespoons minced garlic
1 cup white wine
Grated zest of 2 lemons
2 teaspoons ground Aleppo pepper (or paprika or crushed red pepper flakes)
2 teaspoons ground white pepper
1 teaspoon kosher salt 

Directions: Manually push the crab fat through a drum sieve or fine mesh colander to remove all shell particles. Chill the crab fat in the fridge until ready to work with it. In a small skillet, melt one of the 1-inch cubes of butter over medium heat. Add the garlic and sweat for 2 minutes, until aromatic. Add the wine and cook over medium heat until it reduces to 2 tablespoons. Remove from the heat and cool to room temperature. Transfer the reduced wine mixture to a stand mixer bowl. Add the crab fat, remaining butter cubes, lemon zest, Aleppo pepper, white pepper, and salt. Fit the stand mixer with the paddle attachment (don’t use a hand beater with a whisk!), and mix on medium speed for 30 seconds, until all ingredients are well incorporated, scraping down the sides once or twice. You want to only mix the butter, not whip it. (If you don’t have a stand mixer, you can mix it together by hand with a rubber spatula.) It’s done as soon as you don’t see any chunks of plain butter. **You can use it immediately or save it by packing into a Tupperware container, rolling into logs in plastic wrap like cookie dough, or placing in a ramekin covered tightly with plastic wrap. In the fridge it last for a week but it freezes well when formed into logs and wrapped tightly with plastic. You can pull it out, slice off what you need, and put it back in the freezer for up to 3 months. 

Roasted Oysters
*Serves 4

6 tbsp Crab Fat Butter
1 dozen oysters, shucked, still in shell with oyster liquor
6 tsp unseasoned breadcrumbs
Rock or kosher salt
Pickled jalapeños, for serving (optional)

Turn the broiler to high and allow to preheat. You want your oven piping hot before you put them in. Put 1⁄2 tbsp crab fat butter on top of each oyster. It works better if you cut off thin slices of butter rather than putting it on in a big clump. Top each with 1⁄2 tsp breadcrumbs. Line a rimmed baking sheet with rock salt to stabilize the oysters and keep them from tipping over and stable. Nestle the oysters in the salt on the baking sheet, making sure they don’t touch or overlap. Put them under the broiler for 6 to 8 minutes, but keep an eye on them pretty much the whole time. As soon as the oysters have tightened and the edges start to curl, they are ready. Serve immediately. Enjoy!

Photo: Denny Culbert 

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