Label
All
0
Clear all filters

New Orleans Oyster Loaf

Rate this recipe

Preparation info
  • Yield:

    2

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

One of my fondest memories of childhood came about on my first visit to New Orleans (the saying was that when a good Mississippian died, his soul went to New Orleans forever). It was then that I ate a New Orleans oyster loaf. It consisted of Italian bread sliced through the center and filled with crisp, cornmeal-covered oysters, deep-fried, with mayonnaise smeared on the oysters and Tabasco (mother’s milk, it was laughingly referred to) sprinkled on according to taste.

Part of


The licensor does not allow printing of this title