Recipe - Deviled Oysters

1 pt Oysters
1 cup Cracker crumbs
One fourth pound Butter or margarine
2 Beaten eggs
1 Small; minced onion
One half Lemon ; juice of
One half cup Chopped celery
Salt & cayenne pepper to
taste

While looking through the December issue of "Louisiana Country," the
publication for the rural electric cooperatives in that state, I noticed
these oyster recipes that sound worth trying, particularly the Angels on
Horseback (if you like spicy stuff, see my note after recipe).

Heat oysters until they curl, then chop. Cook celery and onion in melted
butter until tender and combine with chopped oysters, cracker crumbs,
beaten eggs and seasonings. Put in individual ramekins or casserole. Cover
with buttered crumbs and bake until browned.

Posted to EATL Digest by Cheryl Zinsmeyer MaeWestern@AOL.COM on Dec 1,
1997