Hallies Christmas Oyster Dip Food

DEEP FRIED OYSTERS WITH REMOULADE

Steps:

• Combine the mayonnaise, sour cream, dijon, whole grain mustard, ketchup, vinegar, tabasco, capers and scallion in a bowl. Whisk to combine. Taste for seasoning and add salt and pepper as needed. Set aside.
• Set up a dredging station with 3 shallow bowls. The first bowl is flour, salt and pepper, mixed together to combine. 2nd bowl is whipped eggs & half and half. 3rd bowl is cornmeal.
• Place several layers of paper towels on a baking sheet and set aside.
• Heat oil in a fryer or dutch oven to 350-375°. Test oil by dropping a grain of rice into the oil. If it immediately comes to the surface and starts to cook, it's perfect.
• Pat oysters lightly with a paper towel. Dip one oyster into the flour mixture to lightly coat, transfer to the eggs and coat, then dip in cornmeal. Transfer the oysters to the hot skillet, cooking no more than 3-4 at a time. Cook for 2-3 minutes, flipping halfway through. Transfer oysters to the prepared pan and continue with the rest of the batch.
• Serve oysters with the remoulade sauce.

HOT CRAB AND OYSTER DIP

Steps:

• Heat oven to 325 degrees. Grease a 9-inch square baking dish or 2-quart gratin dish with olive oil.
• In a large bowl, stir together all of the ingredients. Taste and adjust seasonings, if necessary. Transfer mixture to baking dish. Bake until hot and golden brown, about 45 minutes. Serve hot or warm with crackers or bread.

HALLIE'S CHRISTMAS OYSTER DIP

Steps:

• Mix all ingredients, refrigerate and serve on crackers.
• Tweak recipe as you desire on amount of egg and mayo.
• As Gram didn't have a real recipe, I just guessed and I am sure I never make it the same, but it is always delicious!

OYSTERS ROCKEFELLER

Steps:

• In a large skillet, saute onion in butter until tender. Add spinach; cook and stir until wilted. Remove from the heat; stir in cheese, lemon juice and pepper. Spread kosher salt into 2 ungreased 15x10x1-in. baking pans. Shuck oysters, reserving oyster and its liquid in bottom shell. Lightly press oyster shells down into the salt, using salt to keep oysters level. Top each with 2-1/2 tsp. spinach mixture. Bake, uncovered, at 450° until oysters are plump, 6-8 minutes. Serve immediately.,