New Castle News

Lugene Hudson

January 26, 2013

Culinary Conversation: Like oysters? Shirley Furst can help

(Continued)

NEW CASTLE —

Dip oysters in egg milk and panko crumbs and place in soufflé dish with melted butter. Oysters can be cut in smaller pieces, if needed. Sprinkle cheese over top and bake at 425 for 15 minutes.

Oyster Stew

  • 2 cups milk
  • 2 cups cream
  • 1/4 cup butter or margarine
  • 1 pint oysters
  • 2 tsps. salt
  • 1/8 tsp. pepper

Scald the milk and cream.

Meanwhile, heat butter in a saucepan. Add oysters and its liquor. Simmer 3 minutes or until oysters are plump and edges begin to curl.

Mix contents of saucepan with the scalded milk and cream, salt and pepper.

Serve at once with oyster crackers.

Baked Crab Cakes

  • 1/2 cup butter
  • 3/4 cup all-purpose flour
  • 1 cup milk
  • 3 egg yolks, beaten
  • Few grains salt
  • Few grains pepper
  • Pinch dry mustard
  • 1 tsp. Worcestershire sauce
  • 3 pounds large lump crab meat

Melt butter in a saucepan; stir in flour to make a paste. Remove from heat and stir in the milk.

Cook and stir until very thick and smooth. Blend a little sauce into egg yolks and return to sauce; mix well. Mix in the salt, pepper, dry mustard, Worcestershire sauce and the crab meat.

Form into six patties and place in a shallow baking dish.

Bake at 350 for 15 to 20 minutes.

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Lugene Hudson
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