How To Make Smoked Oysters with Crème Fraîche & Saltines - Best Recipe | Charleston Magazine
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Cooking tools:
- Stovetop smoker
- Perforated pan
- Cooling rack
- Spice grinder
- Oyster knife
- Microplane
- Oven
- Baking sheet
- Parchment paper
- Pastry brush
- Saucepan
- Mixing bowl
- Whisk
- Refrigerator
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Serving bowl
- Serving platter
- Spoon
- Kitchen towel
Ingredients
- 12 saltine crackers
- 1 Tbs. unsalted butter, melted
- 1/4 tsp. Old Bay seasoning
- 2 tsp. toasted whole coriander seeds
- 1/2 cup crème fraîche
- 1/4 tsp. lemon zest
- 1½ Tbs. hickory chips
- 1 dozen freshly shucked oysters on the half shell
- 1 Tbs. finely chopped heart of celery, leaves included
- 2 tsp. minced shallots
- 1 tsp. finely chopped chives
- 1 Tbs. fresh lemon juice
- 1 Tbs. extra-virgin olive oil
- Hot sauce to taste (find Lata’s recipe here )
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