Creole Deviled Oysters Recipe

Name: Creole Deviled Oysters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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)

Servings: persons

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)

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Creole Deviled Oysters falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Deviled Oysters

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