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Soups & StewsSeafood Soups: Cod - Z >  Oyster Stew with Crackers



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Yield: 4 servings
1 pint oysters with liquor
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 stick butter
1 quart whole milk (you may use part Half-and-Half for richer stew)
seasoned salt to taste
pepper to taste
Accent to taste
celery salt to taste

Drain the oysters, saving the liquor. Remove any shell particles.

In a large saucepan, sauté the onion and celery in 2 tablespoons of the butter until very soft and transparent.

Add the milk and the remaining butter. Heat the milk, but do not boil.

Add the oyster liquor, salt, pepper, Accent, and celery salt.

In a separate pan, heat the oysters for 2+ minutes, just until they curl at the edges.
Add the oysters to the stew just before serving.

Per Serving: calories 507, calories from fat 339, total fat 38g, saturated fat 20g, cholesterol 135mg, total carbohydrate 18g, protein 25g.
Serves 6

10 ounces oyster crackers
1 1/2 cup oil
1 1/2 teaspoons dill weed
1/2 teaspoon lemon pepper
1 package Ranch salad dressing mix

Mix all ingredients together in bowl with spoon or wire whisk. Add the crackers and mix. Place on baking sheet and bake at 200° for 1 ½ hours, stirring every 30 minutes. Store in an airtight container.

Per Serving: calories 708, calories from fat 576, total fat 64 g, saturated fat 7.71 g,
cholesterol 0 mg, total carbohydrate 33.98 g, protein 4.35 g.

Florida Department of Agriculture and Consumer Services



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