Lemon Caper Deviled Eggs With Fried Oysters Recipes

CRISPY PAN FRIED OYSTERS WITH LEMON CAPER AIOLI

Steps:

• Mix together all aioli ingredients before preparing oysters so the flavours can meld. This can be made ahead up to 2 days.
• Pour oysters into a colander to drain while you set up 3 shallow bowls in a row. In first bowl, mix together flour, salt, pepper and optional add in ingredients if using. In second bowl, add eggs and beat until frothy.In third bowl, pour crushed saltines. (You can crush with your hands or the bottom of a heavy glass)
• Dredge oysters in flour, coat well in egg wash and then press gently in saltines to coat well and place on a plate, repeating until all oysters are coated.
• Preheat a large pan (or two if needed) filled with a few millimeters of vegetable oil on medium heat until shimmery and then place oysters in the pan in one layer. They can be quite close together.
• Fry until golden on one side (4-5 minutes) and then flip and repeat on second side. Adjust heat as need so that they will cook through without browning too fast.
• Garnish with mixed greens and pickled onions if desired and serve with the aioli.*Store leftovers in the fridge up to 2 days. Reheat any leftovers in a dry frying pan to re-crisp them.

LEMON CAPER DEVILED EGGS

Steps:

• Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
• Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.

LEMON CAPER STUFFED EGGS

Steps:

• Cut the rounded ends off the eggs, scoop out the yolks into a bowl, and stand the hard bouled egg whits upright in the egg carton. If you wish to serve the eggs on a platter, trim a small piece of the egg off the pointed ends so they will stand upright.
• Break the egg yolks up a little bit using a fork. Grate the garlic into the egg yolks, then grate about 2 tbls. of onion juice into the bowl. add the capers, 1 tsp of lemon zest, the juice of the lemon, a few dashes of hot sauce, the mayonnaise, pepper, and half of the parsley. Mash until smooth and check seasonings, adjusting if necessary.
• Fill the egg whites, overstuffing them a little. Garnish with the remaining parsley. Enjoy!

DEVILED OYSTERS

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.