Crushed ice to serve
CAPSICUM SALSA1 red capsicum, finely diced
2 tbsp olive oil
CRAB MAYONNAISE120g blue swimmer crab
2 tbsp lemon juice
SPICED CRISPY BACON4 rashers bacon or pancetta, sliced thinly
1. For the capsicum salsa, toss the capsicum, red onion, coriander, lemon juice and olive oil together. Season well. Set aside.
2. For the crab mayonnaise, mix crab, mayonnaise, chives and lemon juice. Season and set aside.
3. For the crispy bacon, toss bacon or pancetta in Worcestershire sauce and Tabasco. Lay the bacon on a tray and grill until crispy.4. To serve, arrange oysters on crushed ice and top each oyster with one of the three toppings. Or serve toppings in small dishes for guests to help themselves.