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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (42g) Recipe makes 8 servings The following items or measurements are not included below: 1 can smoked oysters |
||
| Calories 131 | ||
| Calories from Fat 116 | (88%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.9g | 19% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 31mg | 10% | |
| Sodium 105mg | 4% | |
| Potassium 68mg | 1% | |
| Total Carbohydrate 2.1g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.4g | ||
| Protein 2.8g | 5% | |
Cream Cheese Oyster Roll
By: Lennie
Oct 12, 2001
This is different and delicious, but make sure you tell your guests what it is as some folks have seafood allergies or dislikes.
SERVES 8
Ingredients
- 8 ounces cream cheese, softened
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion salt
- 1 can smoked oysters, drained
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped walnuts
Directions
1
Blend mayo with cream cheese.2
(Lowfat products can be used with no effect on taste.) Mix in worcestershire sauce, garlic and onion salt.3
Spread on oiled waxed paper in a rectangular shape, 1/2-inch thick.4
Refrigerate for 2 hours.5
Mash drained oysters with a fork in a small bowl, then spread over the chilled cheese mixture, keeping 1/4 inch away from the edges.6
Roll as a jelly roll and chill for at least six hours until ready to serve.7
Coat outside of roll with parsley and nuts.8
Serve with crackers.
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- Course > Appetizers
- Main Ingredient > Seafood > Shellfish > Oysters
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > North American > Canadian
- Preparation > Time to Make
- Occasion > Dinner Party
- Occasion > Everyday
Featured Reviews for This Recipe
From: Kate in Katoomba
On Mar 13, 2004
You're right Lennie, this is delicious. I really hope you don't think that I messed around with your recipe, but after I assembled the ingredients I realised that I didn't have the time for chilling it properly, so instead I combined everything, made it into a roll and chilled it (in the freezer) for an hour - then rolled it in parsley and sliced it thinly on to melba toast. Although it didn't look as pretty as your way, the flavours were great and I think cooking is all about adapting and evolving! Thankyou for posting this.
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