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.

Mix well

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

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.