Recipe by Debbie Thomas
"Mild oyster taste with a crunch crumb topping."
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shucked oysters, drained with liquid reserved
buttery round crackers, crumbled
salt to taste
ground black pepper to taste
This recipe is o.k.. There is nothing wrong with it except it's a little dry. I found it to be boring and taste mostly like buttery crackers.
I made these as the recipe directed and they turned out very well. For someone who enjoys oysters, which I do, it really showcases them. I made them again for my sister who normally will not eat oysters and I wanted to spice it up disguise the "fishy" taste so I added 1/4 tsp of chili powder and 1/4 cup of salsa.
It wouldn't be Thanksgiving in my southern household without this on the table.
Great recipe. So much easier than breading and pan frying. It's been requested again for tomorrow - Easter Sunday.
Made it for Thanksgiving and it was the first dish gone! Everyone raved about it.
This recipe was very good, but next time I will know to make a few alterations; the bread crumbs could be completely eliminated and replaced with crackers. They really took away from the overall texture. Also it was very dry - next time I will add a little more milk or cream.
Good recipe but the amount of crackers can be cut in half.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 260
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