Oyster pie

General Cooking your catch
1

Two quarts of oysters

1 Sleeve each of saltine and Ritz crackers
3 tbl sp Lea and Perrins Worcestershire sauce
1 tsp salt depends on the salinity of the oysters
1 tsp black pepper (or cracked black pepper to taste)
1 tsp Poultry seasoning if desired
8 eggs ( original rec. uses 6 eggs)
2 cup Whole cream
1 stick Salted butter (melt and then stir into mix)
1/4 tsp Cheyenne pepper (1/2 to 3/4 if you like it hot)
8 spring onions chopped into recipe
Top with spring onion and chives

Mix all togetrher and cook at 350-375 in a 9x13 inch pan for approximately 1 hour, mix should be bubbling throughout and lightly brown on top

2

well I guess I have my answer…Thanxs TD…I am assuming you saw my post about not ever hearing of oyster pie and thanxs for posting this for…hhmmmm sounds like maybe there should be an oyster pie eating contest at the Boone Hall roast

3

This is a takeoff from the old, pre Hugo, Country Club of Charleston recipe. It should give you an oyster on just about every bite.

4

Thanxs again TD…Haven’t tried it yet but I will let you know when I do…

5

Do you shuck your own for the pie? If so, how many quarts to a bushel?

6

Only when I have leftovers from a roast but the amount in completely dependent on the oysters big selects will have much more than clusters.