• 3 Tablespoons butter or margarine
• Finely crushed crisp scalloped round crackers or cracker crumbs
• 3 Tablespoons shortening
• 2 dozen shucked raw (large) oysters, drained
• 3/4 to 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs (beaten)
• Lemon wedges

1. Melt butter and shortening in skillet.
2. Roll oysters in egg and cracker crumbs;
3. sauté in butter until golden brown, turning once sprinkle with salt and pepper
4. sprinkle with snipped parsley or paprika
5. garnish with lemon.