You can’t visit New Orleans without trying the oysters. An early-day chef from France began using them, trying to find a substitute for escargot, an almost impossible commodity to procure in the colony.

New Orleans chefs now prepare them a thousand different ways, from fried to raw. Here is a simple but wonderful recipe from the Acme Oyster House on Iberville. As their name implies, they know oysters. Try this recipe and enjoy.

OYSTERS LOUISIANA
Ingredients:

• 4 oz. butter - melted
• 1.5 pints oysters - drained
• 4 green onions - chopped finely
• 3 cloves garlic - minced
• ½ lb. fresh lump crabmeat
• ½ cup bread crumbs
• Salt and pepper to taste

Directions:
Melt butter in a skillet. Add oysters and cook until dry. Add onions and garlic and cook slowly for at least 10 minutes. Fold in crabmeat and crumbs. Simmer 5 minutes more. Add salt and pepper to taste.

Eric’sWeb