DEVILED OYSTERS
Make and share this Deviled Oysters recipe from Food.com.
Provided by Darkhunter
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss together all ingredients, mixing well.
- Pour into 1 1/2-2 quart casserole sprayed with non-stick spray or divide among 6 individual ramekins.
- Bake at 375F until set and lightly browned.
DEVILED OYSTERS
Make and share this Deviled Oysters recipe from Food.com.
Provided by ratherbeswimmin
Categories Weeknight
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Crumble bread in mixing bowl.
- Add oysters, oyster juice, and eggs; mix well.
- Add grated lemon rind; beat well.
- Saute onions, celery, and bell pepper in butter until transparent.
- Add oyster mixture, Worcestershire, hot sauce, salt, and black pepper.
- Cook stirring constantly, until oysters curl.
- Place mixture in individual ramekins or casserole dish.
- Sprinkle cracker crumbs on top; dot with butter.
- Bake in 350 degrees about 30-40 minutes until bubbly and slightly browned.
Nutrition Facts : Calories 353.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 221.9, Sodium 461.9, Carbohydrate 19.4, Fiber 1.5, Sugar 2.5, Protein 19.4
ROASTED OYSTERS WITH WARM BACON VINAIGRETTE
To me, the only other way to eat oysters, besides simply shucking them fresh and cold, is to grill them. I love the gentle warmth and slight smoke that the grill imparts on a fresh oyster. Adding slightly wilted watercress gives the oyster some structure, notes of green pepper and an added vessel for the vinaigrette. The use of bacon in the vinaigrette drills in the smoky element, while adding both richness and much needed acidity.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a wood-fired or regular oven to 400 degrees F. Fill a 14-inch cast-iron pan with the rock salt.
- Shuck the oysters, keeping them in their bottom shells, then lay them on the rock salt, using care to save as much of the oyster liquor as possible. Place the entire pan in the oven and cook until the oysters are just set, 5 to 6 minutes.
- Meanwhile, add the bacon to a medium cast-iron pan, then set over medium-high heat. Cook the bacon until the fat has rendered out and the bacon begins to crisp, about 5 minutes. Add the onions to the pan and turn the heat down to medium-low. Sweat the onions until they have begun to soften, 3 to 5 minutes. Turn off the heat and add the mustard, then slowly add the vinegar, stirring. (You will want to stir and swirl the pan as you add the liquid, to help emulsify the mustard and vinegar into the bacon fat.) Add the watercress and stir the mixture to combine and wilt the cress.
- Remove the oysters from the oven. Evenly divide and top each oyster with the bacon vinaigrette.
DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Six servings
Number Of Ingredients 21
Steps:
- Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
- Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
- Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
- Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
- Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
- Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
- Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
- Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
- Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
- Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
- When ready to cook, preheat the oven to 375 degrees.
- Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams
STEAMED OYSTERS
If you're lucky enough to get your hands on fresh oysters, try them steamed and served in shells with melted butter.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 48m
Yield 4
Number Of Ingredients 3
Steps:
- Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife.
- Place half of the oysters in a steamer with boiling water. Cover and steam 5 to 8 minutes, removing oysters as they open. Discard any unopened oysters. Repeat with remaining oysters.
- Serve hot oysters in shells with butter.
Nutrition Facts : Calories 90, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 17 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 370 mg
OVEN-ROASTED OYSTERS
In New York, as in most North American cities these days, oysters are relatively plentiful, whether they're harvested locally or flown in from afar. Open space for lighting bonfires, however, is in decidedly short supply, so we set about adapting the oyster roast's winning combination of extreme informality and indulgence to a city setting.
Provided by Matt Lee And Ted Lee
Categories appetizer, side dish
Time 45m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
- Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.
BAKED OYSTERS
Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
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 ROASTED OYSTER MUSHROOMS
This is a 4-ingredient foolproof recipe for roasted oyster mushrooms. Oyster mushrooms have a slightly chewy texture and are mild in flavor, making them the perfect side dish for any meal.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Cut off any tough ends of the mushroom stems and discard. Place mushrooms in a large bowl. Add olive oil, salt, and pepper. Stir until evenly combined. Let mushrooms sit to absorb the oil while the oven preheats.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Spread mushrooms out on the prepared baking sheet in one layer.
- Roast in the preheated oven for 12 minutes. Using tongs, flip mushrooms over and continue roasting to desired doneness, about 10 minutes more.
Nutrition Facts : Calories 64 calories, Carbohydrate 2.8 g, Fat 5.2 g, Fiber 1 g, Protein 1.4 g, SaturatedFat 0.7 g, Sodium 298.3 mg, Sugar 0.5 g
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- Preheat broiler. Reserve the oyster juice in a large mixing bowl. Chop the oysters, basically cutting each oyster into four pieces and reserve.
- Add remaining ingredients to the oyster juice in mixing bowl. Mix well and fold in reserved oysters.
- Divide deviled oyster mixture among the 8 reserved oysters shells. Place oysters on sheet pan and place under broiler. Broil 4-5 minutes or until well browned on top. Remove from oven.
- Place 2 oysters on each plate. Portion a small amount of Sour Mango Slaw next to oysters. Drizzle with Tabasco Butter Sauce. Garnish with parsley sprigs. Serve.
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