Oysters Lagniappe

24 Medium Oysters
1/2 lb Lump Crab Meat
1/4 cup Parmesan Cheese
1/8 lb Salted Butter
3/4 cup Finely Chopped Onions
1/2 cup Finely Chopped Celery
1/8 cup Finely Chopped Green Pepper
1 tsp Minced Garlic
1/4 tsp White and Red Pepper
2 Chicken Bouillon Cubes
1/2 cup Heavy Cream
1/4 cup Parmesan Cheese
1/2 cup Italian Bread Crumbs
1 tbs Finely Chopped Parsley
1/4 cup Finely Chopped Green Onions

*** Sauté the onions, celery, bell pepper and garlic in the butter until the onions are clear. Add the red pepper, white pepper, and bouillon cubes. Stir until all ingredients are well mixed. Add the heavy cream and continue heating until the mixture is bubbling. Add cheese and remove from heat. Then fold in the bread crumbs, parsley and green onions and allow the stuffing to cool. Place the oysters in a (9x9) baking dish. Cover the oysters with the lump crabmeat. Spread the stuffing over the crabmeat and oysters and top with 1/4 cup parmesan cheese. Bake at 350F for 20 minutes or until golden brown.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana