| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Cajun |
Seafood, Cajun |
4 |
Servings |
INGREDIENTS
|
|
—-LISA CRAWLEY TSPN00B– |
| 1/4 |
lb |
Butter |
| 2 |
c |
Celery |
| 1 |
|
Onion — chopped fine |
| 1 |
pt |
Oysters |
| 4 |
|
Eggs; hard-boiled — grated |
| 2 |
c |
Toasted bread crumbs |
| 1 |
c |
Oyster Juice OR Water |
|
|
Parsley |
INSTRUCTIONS
melt butter, add onion and celery. Cook on slow fire until tender. Add
oysters that have been cut up by scissors, and a little oyster juice. cook
about 5 min. until oysters curl. Take off fire and mix w/ rolled toasted
bread crumbs and grated eggs and parsley to season. Add salt, pepper, and
dampen w/ oyster juice or water. Put into oyster shells or greased pyrex
dish; sprinkle cracker crumbs on top and dots of butter. Bake at 350 about
20 min. Tresor de la Mer from the Heart of Louisianna.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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