Ingredients
20 oysters, in shell
1 egg yolk, beaten
1/2 cup chopped green pepper
2 tablespoon chopped pimento
1 teaspoon dry mustard
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon Worcestershire
1 lb. lump crabmeat
1 (4 lb.) package rock salt
Preparation
Shuck oysters, discarding top shell only; set bottom shells aside. Drain meat and cut each oyster into 4 pieces. Combine oysters and next 8 ingredients (through Worcestershire), mixing well. Add crabmeat; toss gently.
Spoon about 3 tablespoons of crab mixture into each oyster shell.
Sprinkle rock salt in bottom of a 15x10x1" jelly roll pan. Arrange shells on rock salt. Bake at 350 for 20-25 minutes.
