Low country oyster loaf

6 servings

Ingredients

Quantity Ingredient
1 French bread loaf; (14oz)
½ cup Butter (or marg.)
1 tablespoon Onion; minced
½ teaspoon Thyme
1 pint Oysters; drained
1 Egg; well beaten
½ teaspoon Salt
½ teaspoon Basil
½ teaspoon Paprika
Parsley
6 Lemon wedges
¼ teaspoon Pepper
1¼ cup Cracker crumbs; fine
¼ cup Butter (or marg.); melted

Directions

OYSTER FILLING

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 ⅔ 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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