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1 pint oysters, with liquid
1/4 cup butter, melted
1 cup oyster crackers, crushed
1 medium green pepper, seeded and chopped
1/4 cup parsley, finely chopped
1 medium onion, grated
2 teaspoons Worcestershire sauce
2 hard-boiled eggs, chopped
3 eggs, lightly beaten
1/2 cup light cream
1 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
Combine all ingredients and toss to mix well. Turn into a buttered 5 to 6 cup souffle dish or casserole. Bake 30 minutes at 375 degrees until set and lightly browned. For individual servings, spoon mixture into buttered ramekins or scallop shells and bake for 15 minutes. To serve as hors d'oeuvres, bake in buttered oyster or clam shells for 10 minutes or until set.
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