Low Country Oyster Loaf Recipe - Cooking Index
Low Country Oyster Loaf Recipe - Cooking Index
| 1 | French bread loaf - (14oz) | |
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 1 tablespoon | 15ml | Onion - minced |
| 1/2 teaspoon | 2.5ml | Thyme |
| 1/2 teaspoon | 2.5ml | Basil |
| 1/2 teaspoon | 2.5ml | Paprika |
| Parsley | ||
| 6 | Lemon wedges | |
| Oyster Filling | ||
| 1 | Oysters - drained | |
| 1 | Egg - well beaten | |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1 1/4 cups | 182g / 6.4oz | Cracker crumbs - fine |
| 1/4 cup | 49g / 1.7oz | Butter or margarine - melted |
Slice bread in half lengthwise; scoop out soft center of lower half and save for use in other dishes. Place both halves of loaf, cut side up, on cookie sheet.
Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. Brush 2/3 of butter mixture over cut sides of bread, covering completely. Bake at 350F for 15 minutes or until slightly toasted.
Fill lower half of bread with Oyster Filling; cover with top half, and brush with remaining seasoned butter. Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of lemon. Serve hot.
Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and pepper in small bowl. Dip oysters into egg mixture; then coat with cracker crumbs. Saute oysters in butter until golden brown.
Source:
Southern Living Magazine
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