Creole Deviled Oysters

• 3 doz. large or 4 doz. small oysters, put through meat grinder
• 1 c. celery
• 1 c. onions, chopped very fine
• 1 c. bell pepper, chopped very fine
• 1/2 c. parsley, chopped very fine
• 1 Tbsp. shortening
• 2 eggs, well beaten
• 2 c. cracker crumbs
• oyster juice
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. catsup
• 1 Tbsp. salt (optional)
• 1 tsp. red pepper (optional)
• 2 Tbsp. lemon juice
• 1 clove garlic
• 1/2 stick butter (more, if desired)

1. Put oysters through meat grinder, saving juice.
2. Saute chopped onion, celery, bell pepper and parsley in shortening until tender. Mix oysters, eggs and sauteed ingredients.
3. Soak crackers in oyster juice; squeeze liquid out of crackers, then measure and add to oyster-seasoning mixture.
4. Put into saucepan and cook 20 minutes over slow heat, stirring constantly.
5. Remove from heat. Add Worcestershire, catsup, salt, pepper, lemon juice and garlic (put through a garlic press).
6. If oysters seem too moist, add 1/2 to 1 cup cracker crumbs.
7. Put mixture into oyster shells or ramekins; cover with cracker crumbs, dot with butter and brown in hot oven.
8. Garnish with fresh sprig parsley.
9. Serves 6.

oysters, celery, onions, bell pepper, parsley, shortening, eggs, cracker crumbs, oyster juice, worcestershire sauce, catsup, salt, red pepper, lemon juice, clove garlic, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1009429 (may not work)