Creole Deviled Oysters
Ingredients
- 3 doz. large or 4 doz. small oysters, put through meat grinder ⓘ
- 1 c. celery ⓘ
- 1 c. onions, chopped very fine ⓘ
- 1 c. bell pepper, chopped very fine
- 1/2 c. parsley, chopped very fine ⓘ
- 1 Tbsp. shortening ⓘ
- 2 eggs, well beaten ⓘ
- 2 c. cracker crumbs ⓘ
- oyster juice
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. catsup ⓘ
- 1 Tbsp. salt (optional) ⓘ
- 1 tsp. red pepper (optional) ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1 clove garlic ⓘ
- 1/2 stick butter (more, if desired) ⓘ
Instructions
- Put oysters through meat grinder, saving juice.
- Saute chopped onion, celery, bell pepper and parsley in shortening until tender. Mix oysters, eggs and sauteed ingredients.
- Soak crackers in oyster juice; squeeze liquid out of crackers, then measure and add to oyster-seasoning mixture.
- Put into saucepan and cook 20 minutes over slow heat, stirring constantly.
- Remove from heat. Add Worcestershire, catsup, salt, pepper, lemon juice and garlic (put through a garlic press).
- If oysters seem too moist, add 1/2 to 1 cup cracker crumbs.
- Put mixture into oyster shells or ramekins; cover with cracker crumbs, dot with butter and brown in hot oven.
- Garnish with fresh sprig parsley.
- Serves 6.
Nutrition & Diet Analysis (per serving)
791
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).