Smoked Oyster Crescents Recipes

ELECTRIC SMOKER SMOKED OYSTERS

Steps:

• Preheat an electric smoker to 225 degrees F (110 degrees C).
• Shuck oysters and add them to a bowl along with their liquor. Add salt and let marinate for 20 minutes.
• Meanwhile, wash 1/2 of the shells. Drain liquor from the oysters and place an oyster in each half shell.
• Place shells directly on the grate and smoke for 1 1/2 hours. Top each oyster with a dash of Worcestershire sauce before serving.

SMOKED OYSTER SPREAD

Steps:

• In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.

SMOKED OYSTER ROLL

Steps:

• In medium bowl (not in food processor) cream cheese with wooden spoon. Stir in mayonnaise, Worcestershire, garlic, onion, hot pepper sauce, and salt to taste. Blend well.
• Lightly oil a large piece of waxed paper and spread cheese mixture into 16 x 6 inch rectangle.
• In sieve, drain oysters and rinse with cold water. Pat dry with paper towels and chop finely. Spread on top of cheese rectangle, leaving small border all around. With spatula and using waxed paper as a guide, roll up jelly roll style as tightly as possible, staring from long side. Wrap well and refrigerate overnight.
• To serve, cut roll into 1/4 inch slices with very sharp knife. Dip knife into hot water occasionally for neater slices. Place on top of rounds of melba toast. Makes about 60 appetizers.
• Canadian Living Christmas Cookbook.

SMOKED OYSTERS ON CRACKERS WITH HOT SAUCE

Steps:

• Place each of the oysters onto a cracker, and then sprinkle each with the scallions and chiles. Add hot sauce, to taste.

SMOKED OYSTER SPREAD

Steps:

• Roughly chop oysers and in a medium bowl mix with cream cheese, Worcestershire sauce,hot sauce and lemon pepper.
• Chill at least one hour.
• Serve with sliced baguette or crackers.

SMOKED OYSTERS AND CHEDDAR ON SALTINES

Steps:

• Top crackers with cheddar cheese, then place one to two oysters on top.
• Lightly sprinkle with lemon juice, optional.

GARLICKY BACON SMOKED OYSTERS

Steps:

• Cut the bacon strips in thirds.
• Wrap a bacon slice around each oyster and place a toothpick through to hold it in place.
• In a medium skillet, heat the oil, and add the garlic.
• Cook the wrapped oysters in oil until the bacon is crisp.
• Remove from the pan and drain on a paper towel.

SMOKED OYSTER CRESCENTS

Steps:

• Seperate crescent dough triangles, and cut in half lengthwise with a sharp knife.
• You'll end up with 16 skinny triangles.
• Spread each thinly with approximately 1/4 teaspoons stone ground (or spicy) mustard. (Or mustard of your choice.) It doesn't need very much.
• Pour off oil, and drain oysters on paper towels to rid them of all the oil they pack them inches.
• At wide end of each, place 1-2 oysters, depending on size and how many you have, and roll up rolling towards pointed end.
• Place each, point side-down onto cookie sheet.
• In small bowl, whisk egg, add water, whisk til mixed.
• Lightly brush each with egg wash.
• Lightly sprinkle each with parmesan and a little bit of dried dill.
• Bake at 375 degrees for about 12-15 minutes, or til light golden brown.
• Can serve with lemon slices if desired.