Best Mock Oyster Pudding Recipes

MOM'S OYSTER CASSEROLE

Steps:

• Preheat oven to 400°.
• Drain oysters well, reserving liquid.
• Generously grease a shallow 1-1/2-quart casserole dish.
• Sprinkle half the crackers over the bottom.
• Lay half the oysters on top of crackers.
• Sprinkle with half the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce.
• Dot generously with butter and pour half the cream, milk and reserved juice from the oysters.
• Repeat the layers but save the remaining cracker crumbs for the top.
• Add a dash of Tabasco if desired before covering with the crumbs.
• Cover with the remaining cracker crumbs.
• Dust enough with paprika to make it really red on top.
• Bake 30 minutes or until the casserole is set (when you jiggle it, it shakes like set Jello).
• Serve hot.

CORN FRITTERS ALSO KNOWN AS "MOCK OYSTERS"

Steps:

• 1. Husk and silk 6 ears of sweet corn.With a sharp knife make cuts down through the center of each row of corn, scrape down the cob. In a bowl mix corn,egg and melted butter, salt and pepper. Stir inflour. In a heavy skillet pour in oil to depth of 1/2 inch. Heat oil. Carefully drop down the corn mixture with a Tablespoon into the hot oil. Fry till golden, turning once.

MOCK OYSTERS-FOR THE NONOYSTER LOVERS.

Steps:

• Melt the butter in a medium skillet over medium-high heat. Add the green onions and mushrooms, and sauté until the onion turns translucent, 2 to 3 minutes. Add the cheese, soup, broccoli, salt, and pepper. Mix well and continue to cook for 1 to 2 minutes to heat through.

OYSTER CASSEROLE

Steps:

• In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.

70'S MOCK OYSTER DIP

Steps:

• 1. Sauté celery, onion, and mushrooms in butter for five minutes on medium heat.
• 2. Lower heat and add remaining ingredients. Simmer gently, stirring until mixture is smooth.
• 3. Serving Suggestions: Serve as a hot dip with butter crackers. Fill miniature pastry/patty shells with mixture and bake at 450 degrees for 10 minutes.

MOCK OYSTERS/EGGPLANT CASSEROLE

Steps:

• Soak the eggplant about 8 hours in salted water.
• Remove eggplant pieces from the water in which they have soaked.
• In cooking pot, cover eggplant with fresh, slightly salted water and cook over medium heat for about 20 minutes or until eggplant is tender.
• Drain in colander.
• Preheat oven to 350 degrees.
• Line bottom of 2-quart casserole with 1/3 of the saltine cracker crumbs.
• Cover with 2 cups of eggplant.
• Season with half the salt and pepper.
• Cut half the butter into small pieces and sprinkle on top.
• Cover this with half of the remaining saltine cracker crumbs.
• Add remaining 2 cups of eggplant.
• Season with remaining salt and pepper.
• Cover top with remaining saltine cracker crumbs.
• Cut remaining butter into small pieces and sprinkle on top.
• Pour in enough half & half to cover (may not take entire pint).
• Bake for 1 hour or until top layer is brown.

MOCK OYSTER PUDDING

Steps:

• Rinse roes well and soak for 3 hours. Drain and chop fine.
• Preheat oven to 350 degrees.
• Mix chopped roes with 2/3 cup bread crumbs, half and half, melted butter and eggs. Season with sugar and nutmeg.
• Grease baking dish with 4 tablespoons butter and press 1/2 cup fresh bread crumbs into butter. Pour in roe mixture and bake for 30 to 40 minutes or until center is nicely puffed.