Oysters a la Linda

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.