Oysters
- 6 extra select oysters
- 1 seasoned flour (9 parts flour, 1 part Old Bay)
- Peanut Oil
- 1/2 cup Crystal’s Louisiana Hot Sauce
Coat oysters in hot sauce, then dredge them in seasoned flour. Flash fry at 375 degrees for 45 seconds to a minute.
Ranch Dressing
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 tsp. dried chives
- 1/2 tsp. dried parsley
- 1/2 tsp. dried dill weed
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/8 tsp. salt
- 1/8 tsp. ground black pepper
In a large bowl, whisk together mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.
Buffalo sauce
- 1 pinch of garlic
- 1 roasted red pepper
- 1 cup of Crystal’s Louisiana Hot Sauce
- 1/4 lb. butter
Combine all ingredients in a pot and bring to a boil. Puree until desired thickness is reached.
Serve on a chiffonade of Romaine lettuce, with a drizzle of ranch dressing atop the lettuce, the oysters arranged in the center and a drizzle of buffalo sauce over the oysters. Finish with crumbled blue cheese.