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Edwards Oysters And Ham

southern.chef's picture
Ingredients
  Frozen patty shells 10 Ounce (1 package)
  Chicken flavored bouillon granules 1 Teaspoon
  Boiling water 1⁄2 Cup (8 tbs)
  Fresh oysters 12 1⁄2 Ounce, undrained (1 container)
  Butter/Margarine 3 Tablespoon
  All purpose flour 3 Tablespoon
  Whipping cream 1 Cup (16 tbs)
  Lemon juice 1⁄2 Teaspoon
  Worcestershire sauce 1⁄4 Teaspoon
  Onion salt 1⁄8 Teaspoon
  Dry mustard 1⁄8 Teaspoon
  Butter/Margarine 2 Tablespoon
  Diced cooked ham 2⁄3 Cup (10.67 tbs) (country style)
  Coarsely ground pepper To Taste
  Chopped parsley 1 Tablespoon
Directions

Bake patty shells according to package directions, remove centers, and discard.
Set shells aside.
Dissolve bouillon granules in boiling water, set aside.
Drain oysters, reserving liquid, set aside.
Melt 3 tablespoons butter in a heavy saucepan over low heat, add flour, stirring until smooth.
Cook about 1 minute, stirring constantly.
Gradually add bouillon, oyster liquid, and whipping cream, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in lemon juice, Worcestershire sauce, onion salt, and dry mustard.
Remove mixture from heat, cover and set aside.
Melt 2 tablespoons butter in a heavy skillet, add oysters.
Cook over medium heat, stirring constantly, until edges begin to curl; drain.
Add oysters and ham to sauce, cook over medium heat, stirring constantly, just until thoroughly heated.
Spoon over patty shells.
Sprinkle with ground pepper and parsley.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Ingredient: 
Seafood
Servings: 
6

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