Oysters Annapolis Recipe

Scrub oysters.

To open, insert an oyster knife into the hinge of shell, and twist.

Discard top shells.

Scrape a knife between the oyster and shell to free the meat from shell.

Set shells aside.

Drain meat, and cut each oyster into 4 pieces.

Combine oysters and next 8 ingredients, mixing well.

Add crabmeat, and toss mixture gently.

Spoon about 3 tablespoons crab mixture into each oyster shell.

Sprinkle rock salt in bottom of a 15x10x1-inch jellyroll pan; arrange stuffed shells on rock salt.

Bake at 350F.

for 20 to 25 minutes.

Submitted by John Hartman Indianapolis, IN 6 May 1996