Southern Coastal dish handed down for generations, good as appetizer or side dish to main meal.
Aunt Mary's Minced Oysters in Puff Pastry ShellsPrep Time: 45 min Cooking Time: 30 min
- 1 quart oysters
- 1 bunch green onions, minced
- 1 bunch Italian parsley, minced
- 1 stick butter
- 1 teaspoon salt, or to taste depending on saltiness of oysters
- 2 teaspoons black pepper
- 1 tablespoon Worcestershire sauce
- 1 medium-sized dill pickle, minced
- Juice of 1 lemon
- ¼ pound salted crackers such as Saltines, crushed
- Pepperidge Farm Puff Pastry Shells
- In a large skillet, saute onions and parsley in butter.
- Drain oysters, saving juice to use later if needed. Mince oysters, using two sharp knives.
- Add oysters to sauteed onion and parsley, stir until juice is well blended.
- Thicken mixture with crushed crackers and turn off heat.
- Season with salt to taste, black pepper, Worcestershire sauce, minced dill pickle and lemon juice.
- Mix until well blended and keep on low heat.
- Bake Pepperidge Farm Puff Pastry Shells according to package
- Take top off Puff Pastry Shells and fill shell with desired amount of minced oysters and serve immediately.
This recipe can also be served as a side dish in a casserole. Simply put entire recipe into a casserole dish and top with additional cracker crumbs and dot with butter. Heat in 350 degree oven until bubbly hot for about 25 to 30 minutes. It can also be served as a cocktail dip, in a chafing dish with Ritz crackers; or, as an entree in clam shells accompanied with a salad and hot rolls.
This recipe appears in our family cookbook "Cooking on the Coast" which original benefited the local YMCA and today benefits the Ohr-O'Keefe Museum, an Art museum my late mother and late father started in Biloxi, MS.
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