I also prepared the remoulade and the pan fried oysters, and baked the stuffed zucchini, and it was all delicious. That remoulade sauce is to die for, and can be used with so many other foods including boiled, chilled shrimp and (surprise!) Scotch eggs.
But before cooking, I took a little time to smell - no, to photograph - the flowers around my house. The weather was perfect, the air was clear and even a touch cool. Barely.
In a medium bowl, first toss the crab gently with the panko bread crumbs. Then add in the remaining ingredients, using a spatula to GENTLY combine everything. Fill each zucchini with the crab mixture. Avoid packing the filling into the zucchini boats.
You can cover and refrigerate the stuffed zucchini at this point. When you are getting ready to serve, preheat the oven to 375 degrees. Sprinkle some more of the panko bread crumbs, then bake for 20 - 30 minutes until the filling is heated through and the panko is lightly toasted. Serve topped with one or two pan fried oysters and some of the remoulade.
1 - 8 oz. container shucked Willapoint oysters (refrigerator case in seafood department)
2 eggs, beaten
1 - 6 oz. bag Goya cracker meal
1/2 tablespoon Emeril's Cajun seasoning
Canola oil for frying
Drain the oysters in a colander and rinse with cold water. Combine the cracker meal and the Cajun seasoning in a plastic freezer bag. Dip the oysters in the beaten egg, and then add to the cracker meal. Set the oysters aside to dry for about 15 minutes. Now do it all over again - dip in the remaining egg, then back into the cracker meal. Put the double-breaded oysters into the refrigerator for at least 30 minutes to set up.
Time to haul out your well-seasoned cast iron frying pan and heat about a quarter inch of oil over a medium-high setting. Fry the oysters in the hot oil for 1 to 2 minutes on each side, until deep golden brown. Drain on paper towel and serve immediately with lemon wedges and the sauce of your choice.
This recipe is from the Serious Eats site, and it is so good it left me speechless.
1 cup of mayonnaise (Hellmann's)
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped flat leaf parsley
1 tablespoon Louisiana style hot sauce (Crystal)
2 teaspoons whole grain Dijon mustard (Maille)
2 cloves of garlic, minced
2 teaspoons capers, chopped
1 teaspoon Worcestershire sauce
1 teaspoon sweet paprika
1 green onion, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
In a small mixing bowl, whisk all of the ingredients together. Let sit for an hour before serving to let the flavors get friendly. If you are not using it right away, cover and refrigerate.