Edwards' Oyster And Virginia Ham(A Colonial Seafood

Name: Edwards' Oyster And Virginia Ham(A Colonial Seafood Delicacy Served In Patty Shells!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 frozen Pepperidge Farm patty shells; 1 tsp. instant chicken bouillon; 1/2 c. warm water; 1 pt. oysters (standard or select); 3 Tbsp. butter; 3 Tbsp. flour; 1/2 c. oyster liquor; 1 c. whipping cream (unwhipped); 1/8 tsp. dry mustard; 1/2 tsp. lemon juice; 1/4 tsp. Worcestershire sauce; 1/8 tsp. onion salt; 2 Tbsp. butter; 2/3 c. diced cooked Edwards' Virginia ham; 1/8 tsp. cracked pepper; 1 to 2 tsp. fresh chopped parsley

Servings: persons

6 frozen Pepperidge Farm patty shells
1 tsp. instant chicken bouillon
1/2 c. warm water
1 pt. oysters (standard or select)
3 Tbsp. butter
3 Tbsp. flour
1/2 c. oyster liquor
1 c. whipping cream (unwhipped)
1/8 tsp. dry mustard
1/2 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1/8 tsp. onion salt
2 Tbsp. butter
2/3 c. diced cooked Edwards' Virginia ham
1/8 tsp. cracked pepper
1 to 2 tsp. fresh chopped parsley

1
Bake patty shells by directions on package; cool.
2
Dissolve bouillon in warm water and set aside.
3
Drain oysters and reserve liquor.
4
Melt butter over low heat; stir in flour and allow to bubble for one minute.
5
Do not brown.
6
Remove from heat and slowly stir in bouillon, oyster liquor and cream.
7
Return to low heat and stir until thickened.
8
Add lemon juice, Worcestershire sauce and onion salt.
9
Remove from heat, cover and set aside.
10
Saute oysters in butter only until edges curl and oysters are just firm.
11
Drain. Stir oysters and ham into sauce and heat gently over low heat. Spoon into patty shells and top with cracked pepper and chopped parsley.
12
Serve immediately.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 6 frozen Pepperidge Farm patty shells, 1 tsp. instant chicken bouillon, 1/2 c. warm water, 1 pt. oysters (standard or select), and more.

Yes, Edwards' Oyster And Virginia Ham(A Colonial Seafood Delicacy Served In Patty Shells!) 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.

That's it — enjoy your meal!

Edwards' Oyster And Virginia Ham(A Colonial Seafood Delicacy Served In Patty Shells!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions