MAKES 4 TO 6 SERVINGS
Courtesy of Devon Delaney, Westport, CT
Oyster Category Winner: 2012 Louisiana Seafood Fitness Challenge Recipe Contest
Oyster Pancake ingredients:
Prepare Kimchi by combining cabbage, bell pepper, carrots, radishes, red pepper flakes, salt, garlic, ginger, fish sauce and rice vinegar in a bowl. Cover until ready to use and stir occasionally. (Can be made up to a day ahead.)
Rinse and drain the oysters. Put all purpose flour and next 6 ingredients into a plastic bag and add the oysters. Shake it to coat oysters. Beat eggs and milk in a large bowl.
Add the oysters into the egg bowl and gently toss to coat. Preheat a large skillet. Add 2 tablespoons oil to skillet. Scoop out one oyster at a time with a spoon and place in skillet. Turn each oyster pancake over when one side is golden brown. When both sides are golden, serve them on a plate over a bed of kimchi topped with a sprinkle of sesame seeds.
Photo by Helana Brigman
MAKES 4 SERVINGS
Courtesy of Naylet LaRochelle, Miami, Florida
Grand Prize Winner: 2012 Louisiana Seafood Fitness Challenge Recipe Contest
In a medium bowl, combine yogurt and next 4 ingredients. Stir until well combined, and chill until ready to serve.
Preheat oven to Broil. In a large bowl, gently combine crabmeat and next 7 ingredients. Lightly brush olive oil on both sides of bread. Toast under broiler, about 1 minute per side.
To serve, top each piece of toast with yogurt mixture. Divide crab mixture and watercress between the slices. Drizzle with hot sauce and serve with lemon wedges, if desired. Serve immediately.