Baked Oyster Appetizer Recipes

EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS

Steps:

• In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
• Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.
• Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
• While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.
• Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.
• Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

BAKED OYSTERS

Steps:

• Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
• In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
• Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.

EASY BUTTER AND HERB BAKED OYSTERS

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 425 F/220 C/Gas Mark 7. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.
• Scrub the oyster shells with a stiff brush.
• Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters in the bottom shell with their liquid in the prepared baking pan.
• In a medium skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned. Remove from the heat and set aside.
• In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon zest, and the lemon juice.
• Top each oyster with a scant teaspoon of the butter-chive mixture and then sprinkle each with the buttered panko crumbs.
• If desired, finish with a light sprinkling of paprika.
• Bake the oysters until the oysters are cooked through and the topping is golden brown, 8 to 10 minutes.
• Sprinkle with fresh chopped parsley and serve with lemon wedges.

BAKED OYSTER APPETIZER

Steps:

• Chop celery and onion very fine.
• Seperate oysters from oyster liquor.
• Pre-heat oven to 350 degrees.
• Place butter in oven proof casserole dish (8 X 11 works well).
• Place dish in heated oven, allow butter to melt and get very hot.
• Remove dish from oven and turn oven down to 250 degrees.
• Immediately place oysters in single layer in hot butter.
• Layer celery on top of oysters.
• Lightly layer onion on top of celery.
• Salt and pepper, as desired.
• Splash worchestershire sauce and hot sauce on oysters.
• Place a solid layer of crackers on top.
• Add additional layers as needed depending on amount of oysters being used.
• Pour reserved oyster liquor over mixture.
• Sprinkle with parsley if desired.
• Return to oven and bake approximately one hour.

BAKED OYSTERS BROWNEFELLER

Steps:

• Preheat oven to 425 degrees F.
• Melt butter in a 12-inch saute pan over medium-low heat. Increase the heat slightly and add the onion, celery, and 1/2 teaspoon kosher salt; sweat for 5 to 7 minutes. Add garlic and cook for an additional 1 to 2 minutes. Reduce the heat to low and add the artichoke hearts, bread crumbs, lemon zest, remaining 1/2 teaspoon kosher salt, pepper, and oregano. Continue cooking for 2 to 3 more minutes. Remove from the heat and set aside.
• Place the 4 cups rock salt on a sheet pan with sides and spread evenly. Set oysters atop the salt and divide the bread crumb mixture evenly among them. Place in oven and bake for 10 to 12 minutes. Bread crumbs should be lightly browned. Serve immediately.

OYSTERS 'N' BACON

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain.
• Preheat the oven to 300 degrees F (150 degrees C).
• In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce.
• Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.

BAKED OYSTERS WITH TASSO CREAM

Steps:

• Preheat oven to 300°. Place bread on an ungreased baking sheet; bake 8-10 minutes on each side or until lightly browned. Break bread into smaller pieces; place in a food processor. Pulse until coarse crumbs form. Transfer to a small bowl. Add melted butter, salt and pepper; toss to combine., In a large skillet, cook ham over medium heat until lightly browned, stirring occasionally. Add onion and garlic; cook and stir 1-2 minutes or until tender. Stir in cream. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Add hot sauce; season with salt and pepper to taste. Keep warm., Increase oven setting to 350°. Shuck oysters, leaving oysters in the half-shell. Arrange on a rack in a shallow baking pan; sprinkle with bread crumbs. Bake 8-10 minutes or until topping is golden brown and oysters are plump. Top with sauce just before serving.

OYSTER APPETIZER

Steps:

• Place oysters in a saucepan and heat.
• Drain again.
• Put oysters in casserole dish and cover with sauces and green pepper.
• Bake in oven at 350 degrees until oysters are puffed, about 20 minutes until pepper is soft.
• Remove from oven and sprinkle with bacon and cheese.
• Return to oven and cook 10 more minutes or until bacon is done.
• Serve hot with crackers.
• May be prepared the day before serving or may be frozen.