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Title: Low Country Oyster Loaf
Categories: Entree Seafood Southern
Yield: 6 Servings
| 1 | French bread loaf; (14oz) | |
| 1/2 | c | Butter (or marg.) |
| 1 | tb | Onion; minced |
| 1/2 | ts | Thyme |
| 1/2 | ts | Basil |
| 1/2 | ts | Paprika |
| Parsley | ||
| 6 | Lemon wedges | |
| OYSTER FILLING | ||
| 1 | pt | Oysters; drained |
| 1 | Egg; well beaten | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 1/4 | c | Cracker crumbs; fine |
| 1/4 | c | Butter (or marg.); melted |
Slice bread in half lenghtwise; scoop out soft center of lower half and save for use in other dishes. Place both halves of loaf, cut side up, on cookie sheet.
Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. Brush 2/3 of butter mixture over cut sides of bread, covering completely. Bake at 350 degrees for 15 minutes or until slightly toasted.
Fill lower half of bread with Oyster Fillkng; cover with top half, and brush with remaining seasoned butter. Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of lemon. Serve hot.
Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and pepper in small bowl. Dip oysters into egg mixture; then coat with cracker crumbs. Saute oysters in butter until golden brown.
SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.
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