Review of last recipe -  Toss the Beef Teriyaki recipe ... the marinade was really tasty but once cooked, nothing great..

TODAY'S RECIPE - CRABMEAT AND OYSTER FRITTERS

Serves 12

12 large oysters, shucked (liquor reserved)

1 tbsp cornstarch

1/2 cup whipping cream

2 egg yolks

2 tbsp unsalted butter

1 tbsp minced shallots

1 lb crabmeat

1/2 tsp salt

1/2 tsp pepper

1/8 tsp hot pepper sauce

1/4 cup minced parsley

1 tsp dried tarragon, crumbled

1 cup flour

2 eggs

4 cups fresh breadcrumbs

vegetable oil for deep frying

Poach oysters in their liquor in a small saucepan over medium-low heat until just firm.  Let mixture cool.

Mix cornstarch into cream in a small bowl.  Blend in yolks.  Melt butter in a heavy large skillet over low heat.  Add shallots, cover and cook until tender, about 5 minutes, stirring occasionally.  Mix in crabmeat, salt, pepper and hot pepper sauce.  Stir in cream mixture.  Increase heat to medium-high and bring to boil.  Blend in parsley and tarragon.  Cool, then cover and refrigerate until well chilled.

Measure 1 1/2 tbsp crabmeat mixture into palm, pressing to form well in center.  Place one oyster in well.  Top with 1 tbsp crabmeat mixture and press into oval shape, covering oyster completely.  Set on large waxed paper-lined plate.  Repeat with remaining crabmeat and oysters.  Freeze until fritters are firm but not frozen, about 20 minutes.

Place flour, eggs and breadcrumbs in separate bowls; beat eggs to blend.  Dip fritters in flour, then egg, then roll in breadcrumbs, coating thoroughly.  Return to plate.

Heat oil in large saucepan or deep fryer to 360 degrees.  Add fritters to oil in batches and fry, turning once, until golden brown, about 3 minutes.  Drain on paper towels and serve immediately.