Oyster In The Patty Shell Recipes

OYSTERS IN THE PATTY SHELL

Oysters in the Patty Shell image

Yield yields 30 pieces

Number Of Ingredients 11

Ingredients

1/2 pound mushrooms, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon celery salt
Pepper to taste
1 teaspoon lemon juice
1 cup shelled fresh oysters, drained and chopped
Eight 1-ounce prebaked mini-piecrusts or patty shells (approximately 3 inches in size)
Fresh parsley, for garnish

Steps:

Sauté mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk; cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up (about 5 minutes), stirring occasionally. Serve in mini-piecrusts or patty shells. If desired, garnish with parsley.

OYSTER IN THE PATTY SHELL

OYSTER IN THE PATTY SHELL image

Categories Appetizer Bake

Yield 7 people

Number Of Ingredients 16

Ingredients

Oysters:
1/2 pound button mushrooms, chopped
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon celery salt
Pepper
1 teaspoon lemon juice
1 cup fresh oysters, drained and chopped
Crust:
1 1/2 ounces cream cheese
4 tablespoons butter (1/2 stick)
1/2 cup all-purpose flour
Freshly chopped parsley, for garnish
Grated Parmesan, for garnish

Steps:

Oyster Preparation: In a frying pan, saute the mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk and cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up, about 5 minutes, stirring occasionally. Crust Preparation: Preheat oven to 350 degrees F. Soften cream cheese and butter and blend well in a medium bowl. Stir in flour to form dough. Transfer dough into a plastic kitchen bag and chill in refrigerator for 1 hour. Remove from fridge and shape into 7 balls about 1/2-ounce each. Flatten and place in an ungreased 4-ounce cup muffin tin. Bake 30 to 40 minutes, or until golden. Assembly: Fill crusts with oyster filling; garnish with parsley and Parmesan. Serve hot. Tip: For a quicker recipe, a store-bought mini-pie crust may be substituted.

OYSTER DRESSING, STUFFING, CASSEROLE OR FILLING FOR PATTI SHELLS

Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells image

Make and share this Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells recipe from Food.com.

Provided by gailanng

Categories Ham

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 lbs lean ground beef
1/2 lb ground ham
1 (10 ounce) container oysters, with liquid
1 -2 cup seasoned bread crumbs (can substitute day old French bread cubes)
1 large onion, chopped
3 -4 garlic cloves, minced
1/2 cup bell pepper, chopped
2 stalks celery, chopped fine
1 1/2 cups green onions, sliced thin
1/4 cup parsley, minced
1 tablespoon paprika
salt
black pepper
1 dash cayenne pepper

Steps:

Brown ground beef and ham together, breaking up chunks; drain.
Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
Add green onions, parsley, paprika and season with salt, pepper and cayenne.
In the meatime with food processer, process oysters with liquid until pulverized.
To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.
For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.
For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.

Nutrition Facts : Calories 332.3, Fat 16.2, SaturatedFat 5.9, Cholesterol 93, Sodium 725, Carbohydrate 17.4, Fiber 2.2, Sugar 2.6, Protein 28.1

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