Oyster Recipes

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.


1 pint Maryland oysters,standards
Oyster liquor
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.


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.


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 dressing overnight.

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.


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.


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.


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

Conventional oven:
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 individual shells.
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

Conventional oven:
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.
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