Capt Phils Oyster Stew Recipes

Steps:

• Cook potatoes and celery in water until tender and then drain.
• In a med.
• to large saucepan heat half and half and milk until hot but not boiling.
• Add thyme and white pepper.
• Rinse oysters and add to milk and half and half and heat until oysters are heated but not cooked all the way or they will become chewy.
• Serve with a pat of butter and crackers and enjoy!

Steps:

• Melt butter, add oysters and cream of celery and worcestershire.
• Heat on medium heat until oysters curl.
• Add milk, stir until heated through.

Steps:

• Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
• Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
• Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
• Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.

Steps:

• Peel the eggplant and cut into 1 inch cubes then boil in a small bit of water for 10 minutes.
• Drain then add the milk, butter, salt and crackers.
• Simmer five minutes.
• Serve hot.
• If using the onions and celery saute them in 3 tbsp of butter and add to soup mix. Add the hot sauce or Worcestershire sauce before serving or during simmer.
• Note: Non Vegetarians can use regular worcestershire sauce.

Steps:

• De-stem and scrape out the caps of domestic mushrooms.
• Spray with oil.
• Bake mushroom caps at 350 degrees for 5-7 minutes to soften.
• Prepare the crabmeat stuffing: Break up and coarsely chop the crabmeat. Place in a bowl and blend with cream cheese.
• Once thoroughly combined, spoon crab mixture into mushroom caps and sprinkle with shredded cheese.
• Broil 6 inches from broiler until melted and lightly browned. *Watch carefully*.