Sager's Oyster Salad

Oxmoor House
12 servings


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4 egg yolks
1 cup vinegar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine
2 (12-ounce) containers fresh Select oysters, undrained
1 cup water
2 cups fine cracker crumbs
1 teaspoon pepper
1 teaspoon celery seeds
Lettuce leaves


Combine egg yolks, vinegar, flour, and butter in a medium saucepan; stir well. Cook over medium heat, stirring constantly, 10 minutes or until sauce is thickened. Cool completely. Chill.

Place oysters and water in a medium saucepan; cover and cook over medium heat 5 minutes. Drain and chop oysters.

Combine cracker crumbs, pepper, and celery seeds; mix well and add to chopped oysters. Stir slightly to coat oysters. Add half of chilled dressing to oyster mixture; toss gently until all ingredients are moistened. Spoon oysters onto a bed of lettuce, and pour remaining dressing over top.

Note: This dish can also be served as an hors d'oeuvre.

Created date

February 2010