Seafoods recipes

Oyster Pie Picayune

Course : Seafoods
Source: Huitres Vol-au-vent Picaillon, 13 Apr 75
Serves: 1

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Ingredients:

1 crust pie crust -- (dough)

4 slices bacon slices -- crisp fried

1/2 cup shallots -- chopped

1/2 cup celery -- chopped

1/2 cup parsley -- minced

1/4 cup bell pepper -- chopped

1 package mushroom soup mix

1 1/2 pints oysters -- unwashed

6 1/2 ounces crab meat -- white, can

2 ounces mushrooms -- button, jar

1/2 medium lemon -- juice of

1/2 teaspoon salt

1/2 teaspoon season all

1 dash Tabasco

Preparation / Directions:

Line a greased baking dish with pie dough, bake until done but not brown. Fry 4 slices bacon; save grease. Sauté shallots, celery and bell pepper in 2 Tbsp bacon grease. Drain oysters and mushrooms and, using drained-off liquid (make up to 1 cup if necessary with water), blend in mushroom soup mix. Heat over med. heat until thickened. Cook oysters over medium fire until edges curl. Add oysters and liquid to heavy soup mix sauce. Add shallots, celery and bell pepper. Add drained mushrooms, parsley minced, Season-All, salt and crumbled bacon. Stir and fill pie crust. Place fresh crust on top. Bake at 350F until brown.

Oyster Pie Picayune

Ingredients:

Preparation / Directions:

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