Oyster in the Patty Shell

• 1  cup  fresh oysters, drained and chopped
• 1/2  lb  button mushrooms, chopped
• 2  tablespoon  butter
• 3  tablespoon  all-purpose flour
• 1  cup  milk
• 1/2  teaspoon  salt
• 1/4  teaspoon  celery salt
• 1  teaspoon  lemon juice
• pepper, to taste

For Crust:
4 tablespoons butter (1/2 stick)
1/2 cup all-purpose flour
1 1/2 oz. cream cheese

Oyster Preparation:
In a frying pan, saute mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk and cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice and oysters. Cook over medium-low hear until oysters start to curl up (about 5 minutes), stirring occasionally.

Crust Preparation:
Preheat oven to 350 degrees. Soften cream cheese and butter and blend well in a medium bowl. Stir in flour to form dough. Transfer dough into a plastic kitchen bag and chill in refrigerator for 1 hour. Remove from fridge and shape into 7 balls about 1/2 oz each. Flatten and place in an ungreased 4-oz cup muffin tin. Bake 30-40 minutes or until golden.

Assembly:
Fill crusts with oyster filling; garnish with parsley and parmesan cheese. Serve hot.

Tip: For a quicker recipe, a store-bought mini-pie crust may be substituted.

Yield: Makes 7
Prep time: 15-20 minutes
Inactive prep time: 1 hour
Cook time: 40 minutes
Ease of preparation: Medium

SCCB, pg. 7

Recipe courtesy of Paula Deen