| 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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