Tequila Lime Chargrilled Oysters

Chargrilled oysters are a delight in their own right, but adding a compound butter to the mix is just what you need to dazzle guests the next time seafood is on the menu. With tequila and lime adding a punch to the compound butter, it’s a perfect complement to the oysters and lump crab meat. (Wait, did we forget to mention the crab meat upfront? Oh yeah, there’s crab meat in here, too.) Everything gets topped with a tasty panko breadcrumb and fontina cheese blend, making for a harmonious dish that’s as easy to share at the tailgate as it is in the backyard.

Directions

1. To make the Tequila, Cilantro, and Lime Compound Butter, give the butter time to soften. Using a rubber spatula, fold all Compound Butter ingredients together.
2. Once the ingredients are fully incorporated, lay out about 2 ft. of plastic wrap.
3. Spoon the butter mixture onto the center of the plastic wrap and roll into a log.
4. Twist the ends of the plastic wrap to seal and place it in the refrigerator to harden.
5. To make the Chargrilled Oysters, preheat grill to high heat.
6. Once the oysters have been shucked, make sure to scrape the muscle from the shell so that the oysters will easily slide off the shell.
7. With your oysters on the half shell spread out, top them in this order: pinch of the breadcrumb mixture, ¼ inch thick slice of the compound butter, lump crab meat (as much as you want!), and one last pinch of the breadcrumb mixture.
8. Grill over high heat for 3-5 minutes or until the butter has melted and the breadcrumbs have browned. This shouldn’t take very long!
9. Serve with crostini bread and enjoy!

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How to Use a Charcoal Chimney

How to Use a Grill Brush

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