Oysters A La Linda |
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1 quart oysters, undrained
1 cup diced celery
1/2 cup butter
1 tablespoon Worcestershire sauce
1 tablespoon Louisiana hot sauce
Melt butter in a skillet over low heat, then add diced celery, hot sauce and Worcestershire sauce. Saut?celery until transparent. Add oysters. Cook on low heat until edges of oysters curl. Transfer to a fondue pot and keep hot over a low flame.
Serve on crackers.
Serves 12 as hors d'oeuvres.