- 1 dozen oysters, shucked on the half shell
- 1/2 cup prepared crab-artichoke dip (in our Seafood Markets)
- 2 tablespoons heavy cream
- 2-3 strips bacon, cooked and crumbled
Preheat oven to 450°F.
Place oysters in the shell on a baking sheet lined with slightly crumpled foil to help them sit flat. Combine crab dip and heavy cream; stir together.
Top each oyster with about 1 tablespoon of crab dip. Bake 7-10 minutes, or until crab dip is browned and bubbling. Top with crumbled bacon and serve hot.
To grill, place stuffed oysters directly on the grill and shut the lid for 5-7 minutes.