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Ed Rhodes's Oyster Imperial
(or Bienville)

You're Going To Need

  • 8 lbs of clarified butter (this is not a typo)—salted—softened

  • ½ lb shallots, Finely chopped

  • 4 lbs finely chopped cooked shrimp

  • 2 lbs backfin crabmeat, broken into small pieces

  • 4 Tbsp paprika

  • 12 ozs Worcestershire sauce

  • 4 ozs Tabasco sauce

  • ½ cup Sherry or Cognac

  • Salt

  • Pepper

Directions

Sauté shallots in a little butter; add to butter.

 

Add finely cooked shrimp, crabmeat, paprika, Worcestershire sauce, Tabasco sauce, and Sherry.  Season combo with pepper and light salt.

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Mix well

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Ed uses 16 pounds of this topping for about 750 oysters (not a typo, either)

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Ed Rhodes, a marine biologist, has worked in government and for private industry aquaculture research world-wide. He was the first executive director of the East Coast Shellfish Growers Association.

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