Name: Oyster Fricassee
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 1 quart shucked oysters -; 3/4 cup butter, divided -; 2 medium onions, chopped -; 1-1/2 cups chopped celery -; 1/2 cup all-purpose flour -; 2 cups half-and-half cream -; 2 teaspoons minced fresh parsley -; 1 teaspoon salt -; 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme -; 1/4 teaspoon pepper -; 1/8 teaspoon cayenne pepper -; 4 large egg yolks, lightly beaten -; 2 cups crushed Ritz crackers (about 50 crackers) -; Lemon wedges -; Fresh thyme sprigs -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Oyster Fricassee

1. 1 quart shucked oysters -

2. 3/4 cup butter, divided -

3. 2 medium onions, chopped -

4. 1-1/2 cups chopped celery -

5. 1/2 cup all-purpose flour -

6. 2 cups half-and-half cream -

7. 2 teaspoons minced fresh parsley -

8. 1 teaspoon salt -

9. 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme -

10. 1/4 teaspoon pepper -

11. 1/8 teaspoon cayenne pepper -

12. 4 large egg yolks, lightly beaten -

13. 2 cups crushed Ritz crackers (about 50 crackers) -

14. Lemon wedges -

15. Fresh thyme sprigs -

How to cook deliciously - Oyster Fricassee

1. Stage

Preheat oven to 400°. Drain oysters, reserving oyster liquor. In a large saucepan, heat 1/2 cup butter over medium heat. Add onions and celery; cook and stir until tender, 4-6 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly; cook until thickened, about 2 minutes.

2. Stage

Reduce heat; add next 5 ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to pan, stirring constantly.

3. Stage

Pour half the sauce into a greased 13x9-in. baking dish. Top with half the oysters; sprinkle with half the cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top.

4. Stage

Bake, uncovered, until golden brown, for 23-28 minutes. Let stand 10 minutes. Serve with lemon wedges and thyme sprigs.