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-> [Bakery, Entrees, Exotic, Loaf, Seafood, Southern] -> [Low country oyster loaf Recipe] |
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Low country oyster loaf
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| Artist: |
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| Categories: |
Bakery, Entrees, Exotic, Loaf, Seafood, Southern |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| | French bread loaf, (14oz) | | 1/2
| cup | Butter (or marg.) | | 1
| tbsp | Onion, minced | | 1/2
| tsp | Thyme | | 1/2
| tsp | Basil | | 1/2
| tsp | Paprika | | | Parsley | | 6
| | Lemon wedges | | | OYSTER FILLING | | 1
| pint | Oysters, drained | | 1
| | Egg, well beaten | | 1/2
| tsp | Salt | | 1/4
| tsp | Pepper | | 1 1/4
| cup | Cracker crumbs, fine | | 1/4
| cup | Butter (or marg.), melted |
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Procedures:
| 1 | Slice bread in half lenghtwise; scoop out soft center of lower half and save for use in other dishes. | | 2 | Place both halves of loaf, cut side up, on cookie sheet. | | 3 | Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. | | 4 | Brush 2/3 of butter mixture over cut sides of bread, covering completely. | | 5 | Bake at 350 °F for 15 minutes or until slightly toasted. | | 6 | Fill lower half of bread with oyster fillkng; cover with top half, and brush with remaining seasoned butter. | | 7 | Bake an additional 5 to 10 minutes. | | 8 | Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of lemon. | | 9 | Serve hot. | | 10 | Oyster filling: rinse oysters in cold water; drain. | | 11 | Mix egg, salt, and pepper in small bowl. | | 12 | Dip oysters into egg mixture; then coat with cracker crumbs. | | 13 | Saute oysters in butter until golden brown. |
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