Yield: 1 Servings
|1 cup||Cracker crumbs|
|¼ pounds||Butter or margarine|
|2 \N||Beaten eggs|
|1 \N||Small; diced onion|
|½ \N||Lemon ; juice of|
|½ cup||Chopped celery|
|\N \N||Salt & cayenne pepper to taste|
While looking through the December issue of "Louisiana Country," the publication for the rural electric cooperatives in that state, I noticed these oyster recipes that sound worth trying, particularly the Angels on Horseback (if you like spicy stuff, see my note after recipe).
Heat oysters until they curl, then chop. Cook celery and onion in melted butter until tender and combine with chopped oysters, cracker crumbs, beaten eggs and seasonings. Put in individual ramekins or casserole. Cover with buttered crumbs and bake until browned.
Posted to EAT-L Digest by Cheryl Zinsmeyer <MaeWestern@...> on Dec 1, 1997