Oyster PO'Boys

By yollymg

Ingredients

• FOR THE WHITE REMOULADE
• 1/2 cup reduced~fat 2% plain Greek yogurt
• 3 tablespoons coarsely chopped
• garlic~dill pickles
• 2 tablespoons stone~ground mustard
• 1 tablespoon brine~packed capers,
• drained. rinsed. and chopped
• 1 scallion, finely chopped
• ~
• FOR THE OYSTERS
• 1 cup yellow cornmeal
• 1/4 teaspoon cayenne pepper
• 3 large egg whites
• 16 shucked large oysters (8 ounces),
• preferably Blue Point
• Vegetable oil cooking spray
• ~
• FOR ASSEMBLING SANDWICHES
• 4 whole~wheat hamburger buns
• 3 large romaine lettuce leaves,
• shredded
• ~

Details

Servings 4

Preparation

Step 1

*Making remoulade with yogurt instead
of mayonnaise cuts the calories by more
than half.


1. Make the remoulade:
Stir together all ingredients; refrigerate for 20 minutes.

2. Meanwhile, preheat oven to
400°F. Make the oysters: Bake cornmeal
on a rimmed baking sheet, stirring halfway through, until pale gold, 10 to 12 minutes. (It may begin to smoke.) Let cool. Transfer to a bowl; stir in cayenne.

3. Heat baking sheet on lower rack of oven for 5 minutes. Meanwhile, whisk whites until frothy but still loose, 1 to 1 1/2 minutes. Add oysters, and mix to coat completely. Dredge each oyster in cornmeal mixture, shaking off any excess; transfer to a plate. (You should use only about 1/2 cup cornmeal.) Generously coat oysters
with cooking spray.

4. Line warmed baking sheet with parchment. Transfer oysters, sprayed side down, to sheet. Coat generously with cooking spray. Bake until cooked through and just turning golden brown, 7 to 8 minutes; transfer to a plate.

5. Preheat broiler with rack in top
position. Toast buns, split side up,
until golden brown, about 1 minute.
Divide remoulade evenly among
bun halves. Sandwich oysters and
lettuce between buns. Serve warm.