Oyster Loaf Recipes

SAN FRANCISCO OYSTER LOAF

San Francisco Oyster Loaf image

This recipe has a Southern US tradition, but I grew up in the San Francisco Bay Area and I can remember my mother talk about how the butter would squirt from the loaves that Grandad would bring home from Fisherman's Wharf. I don't know how close this is to what Grandad brought home, but it sure is good! Being comfort food, use butter or don't bother.

Provided by Skypoodle

Categories Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 loaf French bread, sourdough preferred
1/2 cup butter
1 tablespoon onion, minced
1 garlic clove, minced
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
parsley
lemon wedge
red pepper sauce
1 pint oyster, rinsed and drained
1 egg, well beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups cracker crumbs
1/4 cup butter, melted

Steps:

Slice the bread in half, lengthwise and scoop out the soft center from the lower half. Save for other use in other dishes. Place both halves of loaf on a baking sheet, cut side up.
Melt butter in a small sauce pan and blend in onion, garlic, thyme, basil, paprika and cayenne. Brush 2/3 of the butter mixture over cut edges of the bread, covering completely. Bake at 350F for 15 minutes or until slightly browned.
Rinse oysters in cold water and drain. Mix egg, salt and pepper in small bowl. dip oysters into egg mixture then coat with cracker crumbs. Saute in butter until golden brown.
Fill lower half of loaf with oyster filling, cover with top of loaf and brush with seasoned butter (pour any remaining butter over the oyster filling).
Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces and garnish each piece with parsley and a lemon wedge. Have Tabasco or Red's hot sauce available for those who desire.
Serve hot.

CHESAPEAKE OYSTER LOAF

Chesapeake Oyster Loaf image

"Oyster loaves" have been served for many decades, though the oysters were not fried, at least in the earlier days; the bread was hollowed out, rather than split; and butter was commonly used, rather than lettuce or tomato. La Médiatrice, or "the peacemaker", was the name given the oyster loaf in New Orleans in the 1800s: "Men out late carousing in the French Quarter brought home the golden toasted loaf, hollowed out and stuffed with hot creamed oysters or perhaps buttery fried oysters, as a peace offering to their jealous wives. The loaves were sold all over the Quarter for pennies. In 19th-century oyster-crazed America, the loaf was known elsewhere too. The original Joy of Cooking (1931) includes a recipe, although by then the loaf had metamorphosed into Creamed Oysters in Bread Cases, which sounds better suited to a ladies' lunch than to making marital amends." From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 loaf bread, unsliced
butter
2 dozen oysters
1/2 cup cream
1 tablespoon celery, minced
salt and pepper, to taste
1 drop Tabasco sauce

Steps:

Preheat oven to 350°F.
Cut top crust of bread off and scoop out inside.
Butter 1/3 of the scooped out bread and toast in the oven.
Fry oysters in butter; add cream, celery, pepper, salt, Tabasco and toasted bread.
Fill the hollowed loaf with this mixture, cover with top crust and bake for 20 minutes, basting often with oyster liquor.
Slice and serve hot.

Nutrition Facts : Calories 397.7, Fat 12.9, SaturatedFat 5.3, Cholesterol 122.1, Sodium 674.2, Carbohydrate 44.3, Fiber 1.6, Sugar 2.9, Protein 24.4

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