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Glazed Oysters on Crab and Leeks

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4 people


  • Butter four scallop sells (or small ovenproof dishes) and set aside. Quarter the leek, rinse it under running water, then pat dry. Chop the leek to measure about 1 cup. Over low heat, melt the remaining butter in a saucepan, add the leek and cook until softened, about 5 minutes, stirring frequently. Remove from the heat and stir in the crab meat. Spread the mixture on each of the scallop shells.
    Put the oysters in a small saucepan with their liquor, the wine and the lemon juice. Poach them just until their edges begin to curl. With a slotted spoon to drain them, place the oysters on the crab mixture, dividing them among the four shells. Over high head, reduce the liquid remaining in the pan to about 1/3 cup, skimming the surface as it boils down. Add the cream and reduce further, until the sauce is thick and concentrated in flavor. Season delicately with salt and pepper, and spoon the sauce over the oysters.
    Just before serving, preheat the broiler and run the dishes under it briefly, only enough to glaze them.
    Serve immediately.



2 tablespoons sweet butter
1 leek roots and green tops trimmed
1 cup lump crab meat picked over for any remaining bits of shell
1 pint oysters with their liquor
1/2 cup white wine
3 tablespoons lemon juice
1 cup heavy cream
Salt and white pepper to taste