# Broiled Oysters with Crabmeat Beurre Blanc - Made In

Briny oysters are topped with a silky crabmeat beurre blanc, finished with Parmesan, and flash-cooked under the broiler. Rich yet restrained, they showcase delicate, French-leaning flavors in an elegant appetizer.

While I love a messy, New Orleans-style char-grilled oyster, this is not that. Think just-barely-cooked oysters layered with delicate, French-inspired flavors. A beurre blanc is the foundation here. This French white wine butter sauce is made by reducing wine and vinegar in a Saucepan, then whisking in cold butter. In this recipe, the sauce is enhanced further by the addition of sweet crabmeat.

The shucked oysters are arranged in a [Carbon Steel Frying Pan](https://madeincookware.com/products/carbon-steel-frying-pan/12-inch) that can handle the high heat of the broiler, then cooked just long enough to warm through and melt the cheese. A light breadcrumb topping is added after cooking for textural contrast without the risk of burning. The result is refined, balanced, and best eaten immediately.

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URL: https://madeincookware.com/recipes/broiled-oysters-with-crabmeat-beurre-blanc