Name: Delmarva Oysters
Ingredients: 12-16 Chincoteague Maryland Salt Shakers oysters (on the half shell); 2 tbsp extra-virgin olive oil; 2 garlic cloves (minced); 1 medium red pepper (diced); 1 lb jumbo lump crabmeat; 1 ½ lbs organic fresh baby spinach; 2 tbsp lemon juice (about 1/2 of a lemon); 12-16 slices Swiss cheese (sliced thin); fresh parsley (chopped)

Delmarva Oysters

Author: Peter Roskovich, Black Diamond Catering

Ingredients

12-16 Chincoteague Maryland Salt Shakers oysters on the half shell
2 tbsp extra-virgin olive oil
2 garlic cloves minced
1 medium red pepper diced
1 lb jumbo lump crabmeat
1 ½ lbs organic fresh baby spinach
2 tbsp lemon juice about 1/2 of a lemon
12-16 slices Swiss cheese sliced thin
fresh parsley chopped

Instructions

Preheat the oven to 350° (or preheat broiler)
In a large saucepan, heat olive oil over medium heat. Add garlic and red pepper. Saute for about one minute, until fragrant and garlic begins to turn light brown. Add spinach and toss. Quickly add white wine and continue to toss spinach. Cover and cook until wilted, about five minutes. Once cooked, sprinkle with lemon juice.
Place oysters on a baking sheet. Spoon the spinach mixture onto the oysters in the half shell. Top with swiss cheese.
Bake seven to 10 minutes (broil four to five minutes under direct heat) until topping is bubbly and browned. Garnish with chopped parsley. Serve immediately.

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