BAKED APALACHICOLA OYSTERS
8 fresh Apalachicola oysters, shucked, on the half shell
8 slices of Garlic/Chive Butter (recipe follows)
Place a medium-size sauté pan over high heat. Meanwhile, place one slice of garlic/chive butter on each oyster. Arrange oysters in a single layer in sauté pan. Being careful to avoid steam, pour ½ cup water into pan and cover. After about 2 minutes, check to see if butter is melted and oysters are cooked. Turn off heat, transfer to a plate and garnish with lemon wedges.
1# unsalted butter (softened)
1 Tbs. chopped garlic
1 Tbs. chopped chives
1 Tbs. diced shallots
Juice of 1 lemon
Salt and pepper to taste
Using a hand mixer or food processer, mix all ingredients until thoroughly combined. Cut a sheet of parchment paper into 4 sheets 10"x10". Place ¼ of the butter mixture on 1 sheet and roll into a cylinder. Continue until you have 4 rolls. Twist the ends to seal, and place in freezer until ready to use.
BUD & ALLEY’S CRAB CAKES
1# jumbo lump crabmeat (picked clean of any shell)
1 whole egg
1 Tbs. minced capers
1 Tbs. minced shallot
1 Tbs. minced celery
Juice of ½ lemon
½ cup masa harina or yellow corn flour
Salt and white pepper
In a medium sauté pan under low heat, sweat capers, shallots, and celery in a little vegetable oil until all moisture is evaporated, about 5 minutes. Remove from pan and let cool completely. In a medium mixing bowl, add crabmeat, egg, lemon juice, and cooled vegetable mixture. Gently mix together, being careful not to break up crabmeat too much. Season with pepper and a little salt (capers are pretty salty!). Gently mix in masa harina just until crabmeat mixture binds together. Divide mixture into 4 portions and mold into patties. In a non-stick pan over medium heat, add 1 tablespoon whole butter and 2 oz. olive oil. Add crab cakes and cook for approximately 3 minutes per side. Garnish with lemon and watercress.