Cooking Louisiana  -  Oyster Patties
Oyster Patties

*2 dozen fresh Oysters (reserve the liquor)
*24 Pastry Shells (the frozen ones work good, Fresh from your bakery is gooder!)
*1/2 cup Crabmeat
*1/2 stick of Butter
*1/2 cup Chicken Broth
*one can of Cream of Mushroom Soup
*1/4 cup finely chopped Yellow Onion, Green Onion and Celery (each)
*1/2 tbsp minced Garlic
*one tbsp Flour
*2 tbsp Olive Oil
*sliced Pimento
*grated Parmesan
*seasonings: Salt, Black Pepper, White Pepper, Hot Sauce

In a skillet, melt the butter and add the olive oil. Add the onion, celery and garlic to sauté. Stir-in the flour. Stir-in the mushroom soup, broth, liquor, crab, and a dash of each seasoning. Simmer for a about 30 minutes. Add a little more liquid if needed, but the sauce has to be thick. Cut heat off and let settle and cool for a bit.

Lay-out your shells on a cooking pan. Place one fat ole oyster in each pastry shell. Dash-on the hot sauce. Spoon the sauce on-top to fill the shell. Top-off each patty with a little cheese and pimento.

Bake 350 degrees for about 20-25 minutes. Remove pan and let the patties settle and cool for a bit.

You may have a little leftover sauce. Perfect with some Ritz crackers or toasted slices of French bread.