Sager'S Oyster Salad Recipe

Name: Sager'S Oyster Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg yolks; 1 cup vinegar; 2 tablespoons all-purpose flour; 1 tablespoon butter or margarine; 2 (12-ounce) containers fresh Select oysters, undrained; 1 cup water; 2 cups fine cracker crumbs; 1 teaspoon pepper; 1 teaspoon celery seeds; Lettuce leaves

Servings: persons

4 egg yolks
1 cup vinegar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine
2 (12-ounce) containers fresh Select oysters, undrained
1 cup water
2 cups fine cracker crumbs
1 teaspoon pepper
1 teaspoon celery seeds
Lettuce leaves

1
Combine egg yolks, vinegar, flour, and butter in a medium saucepan; stir well. Cook over medium heat, stirring constantly, 10 minutes or until sauce is thickened. Cool completely. Chill.
2
Place oysters and water in a medium saucepan; cover and cook over medium heat 5 minutes. Drain and chop oysters.
3
Combine cracker crumbs, pepper, and celery seeds; mix well and add to chopped oysters. Stir slightly to coat oysters. Add half of chilled dressing to oyster mixture; toss gently until all ingredients are moistened. Spoon oysters onto a bed of lettuce, and pour remaining dressing over top.
4
Note: This dish can also be served as an hors d'oeuvre.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 4 egg yolks, 1 cup vinegar, 2 tablespoons all-purpose flour, 1 tablespoon butter or margarine, and more.

Yes, Sager'S Oyster Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sager'S Oyster Salad

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