Creole Deviled Oysters

Name: 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)

16 ingredients

9 steps

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)

Directions

1

Put oysters through meat grinder, saving juice.
2

Saute chopped onion, celery, bell pepper and parsley in shortening until tender. Mix oysters, eggs and sauteed ingredients.
3

Soak crackers in oyster juice; squeeze liquid out of crackers, then measure and add to oyster-seasoning mixture.
4

Put into saucepan and cook 20 minutes over slow heat, stirring constantly.
5

Remove from heat. Add Worcestershire, catsup, salt, pepper, lemon juice and garlic (put through a garlic press).
6

If oysters seem too moist, add 1/2 to 1 cup cracker crumbs.
7

Put mixture into oyster shells or ramekins; cover with cracker crumbs, dot with butter and brown in hot oven.
8

Garnish with fresh sprig parsley.
9

Serves 6.