The Back Porch Restaurant

Chef Christian Griffith
174 Old Hwy. 98, Destin, FL (850) 837-2022

Back Porch Oysters, Grilled Amberjack with Crabmeat and Hollandaise Sauce,
Stuffed Shrimp with Hollandaise Sauce

Back Porch Oysters

Crab Stuffing:

1 lb. crabmeat
1 Tbsp. parsley
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1/2 cup mayonnaise
2 eggs
Dash of hot sauce
1-2 cups cracker crumbs

Combine all ingredients except cracker crumbs. Slowly add cracker crumbs to mixture. Place 1 Tbsp. stuffing on each oyster. Top with cheese. Bake for 8 minutes at 375 degrees.

1 dozen oysters on the half shell
12 Tbsp. crab stuffing
12 Tbsp. shredded Mozzarella cheese

Place 1 Tbsp. of stuffing on each oyster. Top with cheese and bake at 375 degrees for 8 minutes.
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Grilled Amberjack with Crabmeat
and Hollandaise Sauce

2 - 8 oz. pieces of Amberjack
4 oz. crabmeat
4 oz. Hollandaise sauce

Hollandaise Sauce:

3 egg yolks
5 oz. clarified butter
Juice of 1 lemon
Pinch of cayenne butter
Salt
Dash of hot sauce

Combine all ingredients in bowl, except butter. Whisk egg mixture over low heat. When creamy, slowly add butter to mixture. Grill fish for approximately 5 minutes on each side. Top with crab and hollandaise. Serves 2.
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Stuffed Shrimp with Hollandaise Sauce

Crab Stuffing:

1 lb. crabmeat
1 Tbsp. chopped parsley
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1/2 cup mayonnaise
2 eggs
Dash of hot sauce
1-2 cups cracker crumbs

Combine all ingredients except cracker crumbs. Slowly add cracker crumbs to mixture.

Hollandaise Sauce:

3 egg yolks
5 oz. clarified butter
Juice of 1 lemon
Pinch of cayenne pepper
Salt
Dash of hot sauce

Combine all ingredients in bowl, except butter. Whisk egg mixture over low heat. When creamy, add butter.

12 Jumbo shrimp
12 Tbsp. crab stuffing
12 pieces of bacon

Peel and devein shrimp. Flatten shrimp and place stuffing in center and wrap with bacon. Bake at 375 degrees for 12 minutes. Top with hollandaise.

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