A second century A.D. writer documented oysters as an aphrodisiac when he described the wanton ways of women after they had been eating oysters and drinking wine. Oysters also contain zinc, a mineral famous for fighting cold symptoms, that also controls libido-altering progesterone levels and is rumored to stave off impotence. Well, oo0-la-la!
From Cooking Light
This dish combines two of the Chesapeake’s most beloved foods: oysters and crabs. Cook on the bottom broiler rack, or breadcrumbs will burn before the oysters are cooked through.
1 tablespoon minced chives
2 tablespoons reduced-fat mayonnaise $
2 tablespoons reduced-fat sour cream $
1/8 teaspoon salt $
1/8 teaspoon freshly ground black pepper $
2 bacon slices, cooked and crumbled (drained) $
1 (6 1/2-ounce) can lump crabmeat, undrained
1 (1-ounce) slice white bread $
1 teaspoon butter, melted $
12 shucked oysters
Lemon wedges (optional) $
Fresh minced chives (optional)
Combine first 7 ingredients in a medium bowl; stir gently.
Place bread in a food processor; process until coarse crumbs measure 1/2 cup. Combine breadcrumbs and butter in a small bowl.
Arrange oysters on a broiler pan. Spoon about 1 tablespoon crab mixture over each oyster; sprinkle each with about 1 teaspoon breadcrumb mixture. Broil 7 minutes or until tops are browned and oysters are done. Serve with lemon wedges and garnish with chives, if desired.