Oysters Three Ways
Oysters Three Ways
Serves:
6 serves

Ingredients

  • 2 dozen Sydney rock oysters
  • Crushed ice to serve
  • CAPSICUM SALSA
  • 1 red capsicum, finely diced
  • ½ red onion, finely diced
  • 2 tbsp coriander, chopped
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • CRAB MAYONNAISE
  • 120g blue swimmer crab
  • 2 tbsp mayonnaise
  • 2 tbsp chives, sliced thinly
  • 2 tbsp lemon juice
  • SPICED CRISPY BACON
  • 4 rashers bacon or pancetta, sliced thinly
  • 2 tbsp Worcestershire sauce
  • ½–1 tsp Tabasco
  1. Method

  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.

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