LEMON-CAPER DEVILED EGGS WITH FRIED OYSTERS
Provided by Katie Lee Biegel
Categories appetizer
Time 1h5m
Yield 24 deviled eggs
Number Of Ingredients 17
Steps:
- For the deviled eggs: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. To the food processor, add the mayo, mustard, capers, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the egg yolk mixture into the egg whites.
- For the fried oysters: Fill a Dutch oven or deep, heavy saucepan with about 3 inches of oil and heat to 350 degrees F over medium-high heat.
- In a shallow dish, combine the cornmeal, flour, baking powder, paprika, salt and pepper. Pour the milk and any oyster liquor into another shallow dish. Dip the oysters in the milk, then dredge them in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping again in the milk and the cornmeal mixture.
- Working in batches, lower the breaded oysters into the hot oil and fry, turning frequently, until golden brown, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
- To assemble, place a fried oyster on each deviled egg and dust with paprika. Serve immediately.
DEVILED OYSTERS FROM LOUISIANA
This dish is wonderful and is perfect to serve from a chafing dish at a holiday party. I can assure you that it is worth all of the effort. Recipe taken from "River Road Recipes" from the Jr. League of Baton Rouge, LA.
Provided by Dan-Amer 1
Categories < 60 Mins
Time 45m
Yield 30-40 serving(s)
Number Of Ingredients 17
Steps:
- Sauté the onion, bell pepper, garlic, and celery in the butter in a large skillet.
- Grind the oysters using the large blade of a meat grinder and add them to the mixture in the skillet.
- Add the seasonings and bring up to a boil, then remove from heat and cool.
- Toast the bread and roll into crumbs, then add these to the oyster mixture.
- Beat the eggs together with the milk and add to the oyster mixture.
- Mix in the parsley and the green onion tops.
- Slowly heat mixture up to a simmer then transfer the mixture to a chafing dish and serve with crackers.
Nutrition Facts : Calories 118.2, Fat 5.1, SaturatedFat 2.5, Cholesterol 45.5, Sodium 254.8, Carbohydrate 11.6, Fiber 0.7, Sugar 0.6, Protein 6.4
DEVILED OYSTERS
Make and share this Deviled Oysters recipe from Food.com.
Provided by ratherbeswimmin
Categories Weeknight
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Crumble bread in mixing bowl.
- Add oysters, oyster juice, and eggs; mix well.
- Add grated lemon rind; beat well.
- Saute onions, celery, and bell pepper in butter until transparent.
- Add oyster mixture, Worcestershire, hot sauce, salt, and black pepper.
- Cook stirring constantly, until oysters curl.
- Place mixture in individual ramekins or casserole dish.
- Sprinkle cracker crumbs on top; dot with butter.
- Bake in 350 degrees about 30-40 minutes until bubbly and slightly browned.
Nutrition Facts : Calories 353.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 221.9, Sodium 461.9, Carbohydrate 19.4, Fiber 1.5, Sugar 2.5, Protein 19.4
DEVILED OYSTERS
Make and share this Deviled Oysters recipe from Food.com.
Provided by Darkhunter
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss together all ingredients, mixing well.
- Pour into 1 1/2-2 quart casserole sprayed with non-stick spray or divide among 6 individual ramekins.
- Bake at 375F until set and lightly browned.
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