Courtesy of www.marylandseafood.org
1 loaf Italian bread
flour, for sprinkling
8 slices bacon
2 medium tomatoes
½ pint (8 ounces) shucked Maryland oysters, drained
½ cup sour cream
1 teaspoon horseradish
salt and pepper to taste
Slice bread lengthwise; scoop out soft bread inside to form
a shell. In skillet, fry bacon until crisp. Remove and drain.
Sprinkle oysters with flour and fry in bacon fat until
browned on both sides. Remove and keep warm. Slice
tomatoes and cook in remaining bacon fat until heated
through, 15 to 20 minutes. Place cooked bacon, oysters
and tomatoes in bread. Cut bread diagonally into slices.
Mix sour cream and horseradish and serve as a sauce.
Makes 4 servings.
CREAM OF OYSTER STEW
1 pint Maryland oysters,standards
4 tablespoons butter
1 10½ ounce can cream of mushroom soup
½ cup chopped celery
½ cup chopped onion
½ cup milk
½ cup diced carrots
¼ cup chopped parsley
¼ teaspoon white pepper
Melt butter in a two quart sauce pan. Sauté celery, onion
and carrots in melted butter for 5 minutes. Add white
pepper and liquor that has been drained from oysters. Add
mushroom soup and milk; stir until smooth. Heat to low
simmer. Add parsley and oysters. Heat until oysters are
plump and edges begin to ruffle. Serve immediately. Makes
5 cups total, 4 servings of 1¼ cups each. Suggestion – add
a splash of sherry right before serving.
SKIPJACK OYSTER DRESSING
2 large stalks celery
1 medium onion
½ cup (1 stick) margarine or butter
1 teaspoon salt
½ teaspoon lemon and pepper seasoning
1/8 teaspoon mace
1/8 teaspoon tarragon
1/8 teaspoon poultry seasoning
½ teaspoon lemon juice
8 slices day-old bread, cubed
1 pint shucked Maryland oysters, with liquor
Finely chop celery and onions. Sauté in margarine or butter
until tender. Mix in seasonings. Add oysters with liquor and
simmer until edges of oysters just begin to curl. Remove from
heat and gently mix in bread cubes. Adjust moistness with
water, as desired.
Makes about 4 cups dressing.
PASTA SALAD WITH MARINATED OYSTERS
1 package Italian salad dressing mix (for approximately 8 ounces dressing)
½ cup celery, sliced diagonally
½ cup carrots, sliced ¼" rounds
1 pint Maryland oysters standards
½ cup radishes, sliced thinly
1 cup cooked spiral pasta
½ cup green or sweet red pepper, sliced
1 cup cooked spinach noodles
½ cup broccoli flowerettes
1 cup cooked elbow macaroni
½ cup parsley, chopped
Night before: Prepare salad dressing according to package
directions. Poach oysters in their own liquor until edges
begin to ruffle. Drain oysters and marinate in salad
Several hours before serving: Cook pastas according to
package directions; drain and rinse in cold water until
pasta is cold. Prepare vegetables. Combine pastas,
vegetables and drained oysters; toss gently to mix,
adding dressing as needed (about ½ cup).
Marinate at least 1 hour. Serve on lettuce bed with extra
dressing on side. Serves 6-8. Makes 8 cups.
QUICK AND EASY FRIED OYSTERS
1 pint shucked Maryland oysters, drained
1 to 2 cups dry pancake mix (any type)
fat or oil for frying
cocktail or tartar sauce
Put pancake mix into large shallow bowl. Add oysters, a few
at a time and toss lightly until well-coated. Shake off excess
breading in wire basket. Fry in deep fat at 350°F, until
golden brown, 1½ to 2 minutes. Drain on paper towel.
Repeat process until all oysters are cooked. Salt lightly and
serve with cocktail or tartar sauce. Makes 4 servings, about
8 oysters each. Note: Equal results can be obtained by
frying oysters in 1 to 2 inches hot fat or oil in large fry pan.
Keep turning oysters until browned.
OYSTER ARTICHOKE CASSEROLE
¼ cup butter
1½ cups cooked flat egg noodles (2 cups uncooked)
¼ cups onions, chopped
½ cup celery, sliced
1 10½ ounce can cream of asparagus soup
1½ pints Maryland oysters, standards, drained
1 16 ounce can artichoke hearts, sliced and drained
½ cup toasted bread crumbs
1 10 ounce box frozen mixed vegetables, broken apart
Preheat oven to 350°F. Sauté onions and celery in butter
until tender. Blend in soup, stir until smooth. Add
artichoke hearts and mixed vegetables. Cook noodles
according to package directions; drain. Combine noodles,
oysters and soup mixture. Spoon into a buttered 3 quart
casserole dish. Bake for 20 minutes. Top with toasted bread
crumbs and bake 10 minutes more. Serve with bread to
absorb liquid from casserole. Serves 3 to 4. Makes 8 cups.
18 Maryland oysters, in shell
2 tablespoons pimiento, finely chopped
3 ounces Brie cheese, sliced thin
Preheat oven to 450°F. Open oysters leaving oyster in
deeper half of shell. Lay thin slice of cheese on each oyster.
Sprinkle with pimiento. Bake for approximately 10 minutes
or until cheese is melted and oysters are plump. Serve with
lemon wedges. Makes 18 oysters.
TRADITIONAL MARYLAND OYSTER STEW
1 pint shucked Maryland oysters, with liquor
salt and pepper, to taste
seafood seasoning, if desired
1 quart milk
¼ cup (½ stick) margarine or butter
In 4-quart pan, cook oysters, with liquor, over low heat
until edges of oysters just begin to curl. Add milk,
margarine or butter, salt and pepper. Heat slowly until hot;
do not boil. For an extra "zip", sprinkle seafood seasoning
on each serving. Makes about 6 cups stew.
1 pint Maryland standard oysters, drained and cut into thirds
2 teaspoons bread crumbs
1 green onion, chopped
6 slices bacon, 3/4 cooked and crumbled
2 ounces Cheddar cheese, finely grated
dash onion powder for each
dash Worcestershire sauce for each
dash lemon pepper for each
Preheat oven to 350°F. Place 16 individual shells on a large
baking pan. Place 2-3 pieces of oyster on each shell.
Sprinkle each with green onion, bacon, spices, bread
crumbs and Worcestershire sauce. Top with a sprinkling of
Cheddar cheese. Bake for about 10 minutes or until cheese
is melted. Serve hot.
Place oyster pieces on 16 individual shells. Sprinkle each
with onion, bacon, spices, bread crumbs and
Worcestershire sauce. Top each with a sprinkling of
Cheddar cheese. Cook half (8) at a time in microwave.
Microwave on medium power for about 3-4 minutes.
This can also be made on party size bread slices instead of
Makes 16 oysters.
½ cup margarine, melted
pinch salt and white pepper
1½ teaspoons bread crumbs
½ teaspoon seafood seasoning
1 teaspoon lemon juice
2 tablespoons green onion, chopped
4 teaspoons parsley, chopped finely
2 tablespoons almond slivers, chopped
1 pint or 16 oysters, raw
2 teaspoons anisette
Romano cheese, grated
parsley for garnish
1 teaspoon pimiento, chopped
1 pimiento, chopped
In a small bowl, blend together margarine and bread
crumbs. Mix in lemon juice, green onion, almonds,
anisette, pimiento, spices and chopped parsley. Place 16
raw oysters on 16 scalloped shells or on the half shell.
Spoon about 1 tablespoon mixture over each oyster.
Sprinkle each oyster with 1 teaspoon Romano cheese.
Garnish with parsley and chopped pimiento. Place
oysters on a baking sheet and bake for 10 minutes
at 425°F. Serve immediately.
Instead of baking oysters, microwave 8 oysters at a time
4 1/2 to 5 minutes on lowest power. Rotate oysters after
2 minutes. Repeat. Serve immediately.
Makes 16 oysters.
1 quart standard oysters (small)
1/8 teaspoon onion powder
A little less than 1/8 Italian seasoning
1 stick butter teaspoon
¾-1 teaspoon lemon pepper
Drain oysters, put in frying pan at medium heat. Simmer
approximately 5 minutes and drain off excess liquid. Add
butter and spices and simmer for approximately 5 minutes.
Serve on crackers or French bread rounds.
Makes approximately 50 oysters.