Crispy Almond Crusted Oyster with Crab Meat Bearnaise Sauce


August 6, 2011

Story By: Dining Out Team |

4 servings


  • Crispy Almond Crusted Oyster with Crab Meat Bearnaise Sauce
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  • 12 fresh oysters removed from shell
  • 1 cup tempura batter
  • 1/2 cup bread crumbs
  • 1/2 cup chopped almonds
  • 1/4 cup dried parsley
  • pinch of salt, pepper, to taste
  • 1 cup Bernaise sauce
  • 2 strips bacon
  • 1/2 tablespoon chopped shallots
  • 2 cups spinach
  • 2 tablespoons Tobiko caviar, for garnish


  1. In a small bowl combine bread crumbs, almonds and dried parsley. Set aside.
  2. Dip each oyster in tempura batter, then coat with the almond-bread crumb mixture. Set aside.
  3. Preheat oil to 350 degrees and fry oysters until they turn golden brown. Set aside.
  4. In a hot pan, saute bacon until it turns light brown, add shallot and spinach, and cook for a minute.
  5. Plate some sauteed spinach on oyster shell and top with fried oyster and Bearnaise sauce.
  6. Garnish with caviar.

Ingredients for Bernaise Sauce:

  • 3 tablespoons white wine vinegar
  • 3 tablespoons chicken stock or water
  • 3 tablespoons dry white wine
  • 1 tablespoon minced shallots
  • 1 tablespoon tarragon (stem OK)
  • salt and pepper
  • 3 egg yolks
  • 2 sticks unsalted butter, melted in saucepan
  • 1/2 tablespoon minced fresh tarragon
  • 2 tablespoons chopped crab meat


  1. In a small saucepan, combine vinegar, wine, chicken stock, shallots and tarragon, and simmer over moderate heat until reduced to 2 tablespoons of liquid. Cool and strain through a fine sieve.
  2. In the top of double boiler or a heat-proof bowl, whisk egg yolks until they become thick and sticky. Whisk in reduced vinegar mixture and pepper. Place the pan or bowl over a saucepan of simmering, non-boiling water. Whisk until mixture is warm, about 1 minute. (If mixture appears to become lumpy, dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see bottom of pan between strokes and mixture forms a light cream on wires of whip.
  3. While whisking the yolk mixture, gradually pour in melted butter, whisking thoroughly to incorporate before adding more butter. As mixture begins to thicken and becomes creamy, butter can be added more rapidly.
  4. Add crab meat and season sauce to taste with chopped tarragon, salt and pepper. To keep sauce warm, set pan or bowl in lukewarm water or in a thermos.
Hawaii's Best
Hawaii's Best