The following recipe appeared in the Chapel Hill Cook Book from Chapel Hill, North Carolina, and was submitted by Mrs. Herbert McKay. Martha McKinnon Harris of Albemarle, North Carolina shared the recipe with me.
This recipe was given to me by a friend who got it from the Williamsburg Inn. It has brought more comments over the years than almost anything I serve. As a main dish it will serve 4, as a side dish 6 or 8.
- ½ cup butter
- ½ cup flour (slightly more if the oysters seem especially juicy)
- ½ teaspoon salt
- 1½ teaspoon paprika
- ¼ teaspoon black pepper
- Dash cayenne
- 1 onion, finely chopped
- ½ green pepper, finely chopped
- ½ clove garlic, finely minced
- 1 teaspoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 quart oysters, picked over
- ¼ cup cracker crumbs
Melt butter in heavy skillet; add flour and cook 5 minutes (or until light brown), stirring constantly. Add seasonings and cook for 3 minutes. Add vegetables and cook slowly for 5 minutes. Take from fire and add lemon juice and Worcestershire sauce. Add oysters, which have been heated in their own liquor. Put into 2-qt. greased casserole, sprinkle cracker crumbs over the top, and bake at 400° for 30 minutes. Serve immediately.
Copyright © 2002 Patricia B. Mitchell.