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Claw-Oyster Stew
  • 1 pound claw meat
  • 1 pint fresh shucked oysters and liquor
  • 3/4 stick butter
  • 2 tablespoons fresh lemon thyme
  • 1 quart half and half
Melt butter in large cooking pot. Add crab meat. Add oysters. Cook thoroughly until the oysters curl. Add half and half and lemon thyme. Cook until stew is hot, but don't boil. Serve with corn bread. Serves 6 to 8.
More and more people are discovering the delicate taste of oyster and crab. If you've never before tasted this fabulous combination, claw-oyster stew is a great way to start. It's a rich and satisfying dish for an informal brunch or supper.
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