Low Country Oyster Loaf

Course : Seafoods
Serves: 6
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1 loaf French bread loaf -- (14oz)
1/2 cup butter or margarine
1 tablespoon onion -- minced
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon paprika
1 teaspoon parsley
6 medium lemon wedges
-----oyster filling-----
1 pint oysters -- drained
1 large egg -- well beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups cracker crumbs -- fine
1/4 cup butter or margarine -- melted

Preparation / Directions:

Slice bread in half lengthwise; 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 350F for 15 minutes or until slightly toasted. Fill lower half of bread with Oyster Filling; 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. Sauté oysters in butter until golden brown. SOURCE: Southern Living Magazine

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