Gourmet Galley: Oysters Ramekins

Advocate staff photo by RICHARD ALAN HANNON Use fresh Louisiana oysters to make Oyster Ramekins, an easy dish that works as an appetizer or entree.
Advocate staff photo by RICHARD ALAN HANNON Use fresh Louisiana oysters to make Oyster Ramekins, an easy dish that works as an appetizer or entree.

Corinne Cook

I couldn’t pass up a couple of pints of fresh Louisiana oysters the grocery man was burying in ice last week as I passed by his case.

I sautéed onion and garlic with the addition of dried bay leaf in butter and teamed that with oysters and crushed saltine crackers dampened in the oyster liquor.

The oysters I purchased were small so I did not chop them up. I served some in individual ramekins and the remainder in small ovenproof gratin dishes. Serve this as an appetizer or entrée.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.