Easy Oyster Recipes

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Old Recipe Book >> Seafood Recipes >> Oyster Recipes

A lot of people don't like oysters on the half shell, but I do, not with lemon though, but with Tabasco and crackers.

On this page are more ways to fix oysters, including Fried Oysters in Batter.

If you love oysters, you love the recipe for Easy Deviled Oysters. Try some for your next party, or use as an appetizer.

Also see this page in the Fannie Farmer Cookbook for more ways to serve and cook oysters. Such as Oven Fried Oysters, Oyster Fricassee, Oysters Algonquin, Panned Oysters, and Oysters in Sherry Cream.

Fried Oysters in Batter (Recipe from 1953)

1 pint oysters
1/4 cup oyster liquid
1/4 cup milk
2 beaten eggs
1 teaspoon salt
1/4 tsp. pepper
1 cup flour
1/2 tsp. baking powder

Pick over oysters, and remove shell fragments. Dry between towels. Mix oyster liquid, milk, eggs, salt, and pepper. Mix and sift flour and baking powder, and add to first mixture. Beat thoroughly. Dip oysters in batter. Fry in deep hot fat (375 F) 4 to 6 minutes. Drain on unglazed paper. Serves 4.

Broiled Oysters

Dry 24 oysters between towels. Heat broiler and grease well. Dip oysters in melted butter, then in dried bread crumbs, and arrange on broiler. Broil about 3 minutes. Have ready 6 slices of toast, cut in uniform pieces. Moisten toast with hot oyster juice. Place 4 broiled oysters on each slice of toast and season with salt and pepper, and a few drops of lemon juice. Serves 6.

Deviled Oysters (1963 cookbook)

1 pint oysters
1/4 cup butter
1/4 cup flour
1 cup milk
1 egg yolk
1/2 tablespoon chopped parsley
1/2 teaspoon salt
Few grains of cayenne
1 teaspoon lemon juice
Buttered cracker crumbs

Clean and drain oysters. Make a sauce of butter, flour and milk. Add egg yolk and seasonings and oysters. Arrange buttered scallop shells in a dripping pan, and half fill with a them with mixture. Cover with buttered crumbs. Bake in hot oven from 12 to 15 minutes. (Deep oyster shells may be used.)

Deviled Oysters (Fannie Farmers recipe)

Chop
1 pint shelled oysters.
Cook together 3 minutes.
3 shallots, chopped fine
1 tablespoon butter
Add:
3 tablespoons flour
Stir till well blended.
Add 1/2 cup milk and 1/4 cup cream
Bring to the boiling point, stirring to keep smooth. Add the chopped oysters.
Season with
1/2 tsp. salt
1/8 tsp. nutmeg
Few grains cayenne
1/2 tablespoon Worcestershire sauce
3 chopped mushroom caps
1/2 teaspoon chopped parsley
Simmer 12 minutes. Stir in
1 egg yolk
Put the mixture in the deep halves of the oyster shells or in scallop shells
Cover with buttered crumbs
Bake 15 minutes at 400. Serves 6 as a first course, 3 or 4 as a luncheon or supper dish.

Oysters Casino (1982 Radarange cookbook)

2 dozen freshly opened oysters
3 slices bacon
1/4 cup seasoned crumbs
2 tablesp minced onion
2 tablesp minced green pepper
2 tablesp minced parsley
2 tablesp minced celery
1 tablesp butter
1 teasp Worcestershire sauce
Dash Tabasco
Paprika

Place 2 oysters in deep half of one shell. Repeat to fill 12 shells. Arrange shells on plastic try or paper plate.

Cook and crumble bacon. Combine with remaining ingredients and spoon over oysters. Cook in Radarange Oven 4 minutes. (microwave)

Sprinkle with paprika. Serve hot.
Micro tip: Custard cups may be substituted for oyster shells.

Oyster Stew (Recipe from 1970)

1 7 1/2 oz can oysters
1 1/2 cups milk
1/2 cup cream
1/3 cup flour
4 tablespoons butter
1 1/2 teaspoons Worchestershire sauce
1/2 small onion, sliced
1 teaspoon salt
1 sprig of fresh parsley

Put all ingredients except oysters into a blender. Cover. Press button 13 for 20 seconds. Remove cover and add oysters and liquid in can. Cover. Press button 3 for 10 seconds, or until oysters or coarsely chopped. Pour mixture into saucepan and heat, stirring until thick and smooth.

1893 Oyster and Grapefruit Salad

Parboil one and one-half pints oysters, drain, cool, and remove tough muscles. Cut three grape fruits in halves crosswise, remove pulp, and drain. Mix oysters with pulp, and season with six tablespoons tomato catsup, four tablespoons grape fruit juice, one tablespoon Worcestershire Sauce, eight drops Tabasco sauce, and one-half teaspoon salt. Refill grape fruit skins with mixture, and garnish with curled celery.

Oysters Louisiane

Parboil
1 quart shelled oysters
Reserve the liquid and add
Water to make 1 1/2 cups
Cook together 5 minutes
3 tablespoons butter
2 tablespoons chopped red pepper
1/2 tablespoon chopped shallot
Stir in
1/4 cup flour
Add the oyster liquid gradually, stirring constantly. Bring to the boiling point and season with
1/2 tsp. salt
1/8 tsp. paprika
Few grains cayenne
Put the oysters in large buttered scallop shells or in individual baking dishes. Cover with the sauce and sprinkle with
1/2 cup grated Parmesan cheese
Bake at 400 until thoroughly heated. Serves 6 to 8.

Oyster Soup (1995 church cookbook)

1 can cream of mushroom or celery soup
1 tsp. worcestershire sauce
8 oz. can oysters and liquid
1 tablsp margarine
1/2 can milk

Combine all ingredients, warm to taste. Clams can be substituted for oysters. Serve with saltines or oyster crackers.

Oyster Cracker Snacks

1 pkg. Hidden Valley Ranch original dressing
1/2 tsp. dill weed
1/4 c. salad oil
1/4 tsp. garlic powder
5 c. oyster crackers

Mix first four ingredients and pour over crackers. Place in warm oven at 250 and bake for 15 to 20 minutes. Stir once during baking.

Oysters Cape Cod

Drain, reserving the liquid
1/2 pint shelled oysters
Sift together
1 1/2 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
Cut in
1 tablespoon butter
Add the oysters and the oyster liquid, adding enough water if necessary to make about 1/3 cup. Spread in a buttered shallow pan. Over the top, arrange
8 pork sausages
Bake 30 minutes at 450, turning the sausages once to brown. Serves 4.

Scalloped Oysters (Fannie Farmers recipe)

For a pleasantly subtle flavor, sprinkle each layer with a few gratings of nutmeg.

Drain, reserving liquid 1 pint of shelled oysters
Mix 1/2 cup bread crumbs, 1 cup cracker crumbs, 1/2 cup melted butter

Put a thin layer in a shallow butted baking dish. Cover with half the oysters. Sprinkle with salt and pepper. Add 2 tablespoons oyster liquid or clam juice. Add 1 tablespoon milk or cream, repeat. Cover the top with the rest of the crumbs. Bake 30 minutes at 450. Serves 4.

Oyster Pie

Especially good served with sliced ham, hot or cold

Line a shallow pie plate with pastry. Put in only 2 layers of shelled oysters. If you have more than two layers, the middle ones will be underdone. Sprinkle with salt and pepper. Dot with butter, cover with pastry, and prick well. Bake at 400 until brown (about 20 minutes)

Clam Fritters

1 pint clams
1 1/3 cups flour
2 eggs
2 teaspoons baking powder
1/3 cup milk
Salt
Pepper

Clean clams, drain from their liquor, and chop. Beat eggs until light, add milk and flour mixed and sifted with baking powder, then add chopped clams, and season highly with salt and pepper. Drop by spoonfuls, and fry in deep fat. Drain on brown paper, and serve at once on a folded napkin.

Also see lobster recipes, crab recipes, and shrimp recipes

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