Oysters Johnny Reb
Yields 1
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  1. 4 cups shucked and drained oysters
  2. 1 cup cracker crumbs
  3. 6 tablespoons finely chopped parsley
  4. 6 tablespoons finely chopped green onions, green and white parts
  5. 4 tablespoons butter
  6. 1 tablespoon lemon juice
  7. 2 teaspoons Worcestershire sauce
  8. 1 teaspoon paprika
  9. Salt and pepper to taste
  10. 1/3 cup cream
  1. Preheat oven to 375 degrees F.
  2. Place half the oysters in a buttered 1 quart casserole dish. Sprinkle with half the parsley, half the green onions, half the Worcestershire, half the lemon juice, half the butter, and half the crumbs. Make another layer of oysters, then top with the remaining half of the ingredients.
  3. Sprinkle with paprika, and them make 6 'holes' on top of the dish and pour in the cream.
  4. Bake 30 minutes or until the dish is firm.
  5. Serve hot.
Adapted from The New York Times Heritage Cookbook, 1972.
Adapted from The New York Times Heritage Cookbook, 1972.
Dana Point Fish Company http://www.danapointfishcompany.com/
John’s motto is ‘release it unharmed or do it justice on the plate.’ Executive Chef, photographer, and surfer, John photographs ocean marine life when he’s out fishing, and creates masterpieces in the kitchen with what he keeps on deck. His photo works have been used in OEHHA Fish Advisories, National Geographic presentations, and nonprofit marine life groups. When he’s not fishing, he’s making great BBQ. Visit him at johnsheltondesigns.com, and send him a message using the contact form using the link above.