Hallies Christmas Oyster Dip Recipes

Steps:

• Preheat oven to 450 degrees. Butter a 1 1/2-quart baking dish or 10-inch ovenproof skillet. In a large bowl, combine creme fraiche, cheese, horseradish, scallions, garlic, paprika, flour, and oyster liquor. Gently fold in crabmeat; season lightly with salt. Transfer to prepared dish, making 12 small divots in mixture with the back of a spoon. Press an oyster into each.
• Bake until hot, bubbling, and golden, 20 to 25 minutes. Serve hot, with crudites or crackers.

Steps:

• Melt 2 sticks of butter in a large skillet over medium heat, add the celery and shallots and saute until the shallots are translucent.
• Pour half-and-half into a large pot over medium-high heat. Mix in 2 sticks of butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper and Tabasco sauce. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
• Add celery salt and paprika to each bowl along with a 1 1/2 - 2 tablespoon square of butter from the remaining sticks.

Steps:

• Melt the butter in a large saucepan over medium heat until it begins to foam.
• Cook and stir the celery, onion, and red bell pepper in the hot butter until soft, about 10 minutes.
• Stir the half-and-half and parsley through the vegetable mixture; season with salt and black pepper.
• Continue cooking until the mixture just begins to boil; add the oysters and any liquid from the can to the stew along with Louisiana-style hot sauce. Bring the mixture to a simmer and cook until the oysters begin to curl, 10 to 15 minutes more.
• Remove the saucepan from heat and allow the stew to sit 5 minutes before serving.