Low Country Oyster Loaf
Yield
6 servingsPrep
10 minCook
25 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
french bread
|
*
|
| ½ | cup |
butter
or margarine |
|
| 1 | tablespoon |
onions
minced |
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
basil
|
*
|
| ½ | teaspoon |
paprika
|
|
| 1 | x |
parsley leaves
|
*
|
| 6 | wedges |
lemon
|
*
|
| Oyster filling | |||
| 1 | pint |
oysters
drained |
*
|
| 1 | each |
eggs
well beaten |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ¼ | cups |
cracker crumbs
fine |
* |
| ¼ | cup |
butter
or margarine, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
french bread
|
*
|
| 118 | ml |
butter
or margarine |
|
| 15 | ml |
onions
minced |
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
basil
|
*
|
| 2.5 | ml |
paprika
|
|
| 1 | x |
parsley leaves
|
*
|
| 6 | wedges |
lemon
|
*
|
| Oyster filling | |||
| 473 | ml |
oysters
drained |
*
|
| 1 | each |
eggs
well beaten |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 296 | ml |
cracker crumbs
fine |
* |
| 59 | ml |
butter
or margarine, melted |
|
Directions
Slice bread in half lenghtwise; 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 ⅔ of butter mixture over cut sides of bread, covering completely.
Bake at 350℉ (180℃) F 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.
Sauté oysters in butter until golden brown.
