Saturday, October 6, 2012

Oyster Patties

My Mom made these every year for our New Year's Open House.  Sometimes we had them for other occasions also.  They are the perfect hors-d'oeuvres.  Pop open a nice bottle of wine or champagne and ENJOY!
  • 1 pt. oysters, drained and puréed (save the liquid)
  • ¼ C. oyster liquor
  • ½ t. salt
  • ½ t. cayenne pepper
  • ½ C. (1 stick) butter
  • 1 bunch of green onions, finely chopped
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • ¼ C. flour
  • 1 can Campbell's cream of mushroom soup
  • 1 /3 C. bread crumbs
  • 48 small patty shells
  1. Preheat oven to 350 degrees.
  2. Sauté the onions in the butter, over medium heat, until soft, about 10 minutes.
  3. Add the garlic and cook for 1 minute.
  4. Add the flour and cook for 5 minutes, stirring constantly.
  5. Add the oysters, oyster liquor, salt, and cayenne, cook for 5 minutes.
  6. Add the soup and cook for 5 minutes.
  7. Remove from heat, stir in the bread crumbs and allow to cool.
  8. Place the patty shells on a cookie sheet.
  9. Using a teaspoon, fill the patty shells with the oyster mixture.
  10. Bake for 10 minutes or until golden brown.
  11. Allow to cool for 10 minutes before serving.
Tips and Tricks:
  • Oyster liquor is the liquid that is inside of the shell with the oysters.  It is salty and an important ingredient in this recipe.
  • I order my patty shells from Haydel’s Bakery.  They are flaky and delicious.
  • You can substitute 1 lb. of diced fresh shrimp in the place of the oysters to make Shrimp Patties.  You might not need the bread crumbs if you use the shrimp.

1 comment:

  1. Hi Chez Helene --

    A reader asked me for a recipe for oyster patties made with cream of mushroom soup and this one of yours is the only one I can find that looks authentically Louisiana. I am going to put it in my next column, giving your blog credit, unless this is a problem. Please call me at 504-826-3485 if so. My email is All best -- Judy Walker/food editor/ Times-Picayune