DEVILLED OYSTERS

DEVILLED OYSTERS

Summertime favorites, devilled shellfish—clams, crabs, scallops, lobster and oysters.  These delicious bites come out of kitchens from the coast of Maine to the Caribbean.  Sometimes they are so packed with cracker crumbs, chopped savory add-ins and dressing-like baked crusts, that it’s hard to find the seafood.  Oysters especially, need a light touch—only enough to add a little culinary interest.  Here’s a really basic recipe, just a few ingredients, that lets the delicious fresh oyster taste shine through—enough for 12-18 oysters.  Bake them in shells or fancy molds, right on the bottom of the baking pan or on a bed of coarse salt.  Another great taste of summer.

Toss together:

  • ½ stick melted butter
  • ½ cup Panko crumbs
  • A little grated garlic or shallot, or a dash or two of onion powder
  • A splash of lemon juice
  • A handful of chopped parsley
  • Salt and pepper to taste

Place raw oysters and some liquor in the deep half of the shell and set in baking pan.  Spoon topping lightly over each shell—letting some of the oyster show through.  Bake in preheated oven at 450’ for about 10 minutes—until topping is browned and oyster liquor is bubbling.

The Kitchen Hive

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