Oyster Bienville

Serves 4

- 1 tablespoon oil
- 1 pound shredded crab
- 2 teaspoons minced fresh garlic
- 1 tablespoon Pernod
- ½ cup white wine
- 2 teaspoons all-purpose flour
- 1 cup fresh cream

In a skillet heat the oil and sauté the crab with the garlic over low heat for 1 minute.
Add the Pernod and the wine and reduce the liquid to about ¼ cup.
Add the flour, then the cream.
In a food processor blend the mixture until well mixed.

Shuck about 20 oysters and place on a flat pan.
Bake in a 375F oven for 4 minutes.
Spoon the crab mixture onto the oysters and broil until the top is golden brown.

BON APPETIT