Oyster Balls Recipes
OYSTER BALLS
A savory little bite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Very Low Carbs
Time 30m
Yield 12 balls
Number Of Ingredients 5
Steps:
- Simmer oysters in their own liquor until the edges curl.
- Drain and chop finely.
- Cook sausage meat, stirring while cooking.
- Combine chopped oysters, fried sausage meat and half the beaten eggs.
- Season with salt and pepper and shape into balls.
- Dip balls into remaining egg and roll in cracker crumbs.
- Fry in deep hot fat (380F) until golden brown.
- Garnish with sliced lemon and dill pickle.
Nutrition Facts : Calories 153.7, Fat 8.6, SaturatedFat 2.6, Cholesterol 96.2, Sodium 289.9, Carbohydrate 5.5, Sugar 0.1, Protein 12.8
SMOKED OYSTER BALL
This is a different appetizer that most people ( those who like smoked oysters!) really enjoy!I've made this with the 1/3 fat and fat-free chream cheese and can't really tell the difference! Chill time is not included in prep time.
Provided by Leslie in Texas
Categories Spreads
Time 20m
Yield 1 ball
Number Of Ingredients 5
Steps:
- Combine all ingredients except the parsley in the bowl of a food processor and pulse until well blended.
- Wrap mixture in plastic wrap and refrigerate until well chilled.
- Remove from plastic wrap, roll in chopped parsley, and serve with your favorite crackers or pita chips ( the garlic ones are good with this!).
Nutrition Facts : Calories 938.5, Fat 86.4, SaturatedFat 51.3, Cholesterol 296.4, Sodium 961.1, Carbohydrate 17.8, Sugar 1.4, Protein 25.2
OYSTER BISCUITS
These biscuits are inspired by the oyster crackers that traditionally accompany bowls of creamy clam chowder. Serve these alongside our Corn and Clam Chowder Sauce.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes about 2 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place flour, salt, baking powder, cumin or coriander, and cayenne in bowl of food processor fitted with the metal blade; pulse to combine. Add butter or shortening; pulse until coarse crumbs form. With machine running, add milk slowly through the feed tube, just until dough comes together.
- Turn out dough onto a lightly floured surface, and knead one or two times, until smooth. Roll out to 1/4-inch thick. Sprinkle with salt, and roll lightly to make it adhere. Using a 1 1/2-inch round or octagonal cookie cutter, cut out dough, and transfer to an ungreased baking sheet. Gather together scraps, and reroll to cut out additional biscuits, if desired. Bake until golden, about 20 minutes. Transfer pan to a wire rack to cool slightly before serving.
STEAMED AND DEEP-FRIED DRIED OYSTER BALLS
Number Of Ingredients 14
Steps:
- 1. Soak dried oysters. 2. Shell and devein shrimp then mince or grind along with pork, fish, scallions, garlic and ginger root. 3. Blend in cornstarch, sugar, salt and pepper, mixing well. Roll soaked oysters in mixture to coat, shaping each into a ball. 4. Place oyster balls on a shallow heatproof dish and steam 20 minutes (see HOW-TO, _Steaming). Let cool, then refrigerate either several hours or overnight. 5. Beat eggs lightly. Dip oyster balls in egg then dredge in cracker meal (or fine bread crumbs). 6. Meanwhile heat oil. Add oyster balls a few at a time and deep-fry until golden. Drain on paper toweling and serve, with a seafood dip (search for "Category: Seafood Dips"). NOTE: These oyster balls, prepared in advance and deep-fried at the last minute, are usually eaten as snacks. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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