Smoked Oyster Crescents Recipes

Steps:

• In medium bowl (not in food processor) cream cheese with wooden spoon. Stir in mayonnaise, Worcestershire, garlic, onion, hot pepper sauce, and salt to taste. Blend well.
• Lightly oil a large piece of waxed paper and spread cheese mixture into 16 x 6 inch rectangle.
• In sieve, drain oysters and rinse with cold water. Pat dry with paper towels and chop finely. Spread on top of cheese rectangle, leaving small border all around. With spatula and using waxed paper as a guide, roll up jelly roll style as tightly as possible, staring from long side. Wrap well and refrigerate overnight.
• To serve, cut roll into 1/4 inch slices with very sharp knife. Dip knife into hot water occasionally for neater slices. Place on top of rounds of melba toast. Makes about 60 appetizers.
• Canadian Living Christmas Cookbook.

Steps:

• Seperate crescent dough triangles, and cut in half lengthwise with a sharp knife.
• You'll end up with 16 skinny triangles.
• Spread each thinly with approximately 1/4 teaspoons stone ground (or spicy) mustard. (Or mustard of your choice.) It doesn't need very much.
• Pour off oil, and drain oysters on paper towels to rid them of all the oil they pack them inches.
• At wide end of each, place 1-2 oysters, depending on size and how many you have, and roll up rolling towards pointed end.
• Place each, point side-down onto cookie sheet.
• In small bowl, whisk egg, add water, whisk til mixed.
• Lightly brush each with egg wash.
• Lightly sprinkle each with parmesan and a little bit of dried dill.
• Bake at 375 degrees for about 12-15 minutes, or til light golden brown.
• Can serve with lemon slices if desired.

Steps:

• Place each of the oysters onto a cracker, and then sprinkle each with the scallions and chiles. Add hot sauce, to taste.

Steps:

• Preheat an electric smoker to 225 degrees F (110 degrees C).
• Shuck oysters and add them to a bowl along with their liquor. Add salt and let marinate for 20 minutes.
• Meanwhile, wash 1/2 of the shells. Drain liquor from the oysters and place an oyster in each half shell.
• Place shells directly on the grate and smoke for 1 1/2 hours. Top each oyster with a dash of Worcestershire sauce before serving.

Steps:

• In a medium bowl, mash oysters with a fork. Mix in cream cheese, Worcestershire sauce, and lemon pepper.

Steps:

• Put the whipped onion cream cheese on each Ritz crackers then top with a smoked oyster. And enjoy!

Steps:

• Oysters have very high water content, so drain the oysters very well. Place the oysters in a strainer over night in the refrigerator. Remove from refrigerator and blanch in boiling water 4 to 6 minutes. Oysters should plump up a bit and be firm to the touch. Remove them and rinse in cold water. Place oysters in the first 3 ingredients. Dice peppers and stir gently into the brine and oyster mix. Cover and let sit 10 to 12 hours in refrigerator. Stir up occasionally to coat all oysters with the brine. Remove from brine, rinse and pat dry. Place on racks and allow to air dry 2 - 3 hours. If you have stainless steel wire racks place 2 together to form a checker pattern before placing oysters on them and spray with a non-stick coating.
• Start smoker according to the directions that came with your device. When a good heavy smoke has started, use any wood chips you like, personally I use a blend of equal parts mesquite, cherry and arbutus, place racks in your smoker. Keep heat down to 130 to 150 degrees fahrenheit. Oysters will shrink about 50% during smoking. When the oysters feel firm and only depress slightly they are finished. Depending on your smoker, times could very from 15 minutes to 1 hour. If you are using a cold smoke technique, it could take 2 - 3 hours.
• When they are done remove them from the smoker, sit back with a pint, and enjoy.
• If you wish to can them go right ahead. If you are using the small wide mouth canning jars (these are the best size, 125 to 250 ml max.) add 1 to 3 TBLS. E.V.O.O. to the jar over the oysters before sealing.

Steps:

• In mixer bowl, combine the cheese, steak sauce, Miracle Whip, garlic and onion. Stir in oysters and 1 cup of pecans. Shape into two 9-in. logs. Roll logs in mixture of chili powder, remaining pecans and parsley.

Steps:

• Roughly chop oysers and in a medium bowl mix with cream cheese, Worcestershire sauce,hot sauce and lemon pepper.
• Chill at least one hour.
• Serve with sliced baguette or crackers.