Best 3 Deviled Oysters Recipes

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Deviled oysters are a classic Southern dish that is perfect for any occasion. This dish combines the briny flavor of oysters with a creamy, flavorful sauce. The result is a dish that is both elegant and delicious. The possibilities for toppings and sauces are endless, making it a versatile dish that can be tailored to please everyone. Whether you are looking for a quick and easy weeknight meal or a special dish for a holiday gathering, deviled oysters are sure to be a hit.

Here are our top 3 tried and tested recipes!

THANKSGIVING DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL



Thanksgiving Deviled Crab With Oysters Baked On The Half Shell image

Provided by Craig Claiborne With Pierre Franey

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 21

1 pound lump crab meat
1 1/2 tablespoons butter
1/4 teaspoon finely minced garlic
1 tablespoon finely chopped onion
2 tablespoons finely diced sweet red pepper
2 tablespoons finely diced sweet green pepper
4 teaspoons dry mustard
1 tablespoon finely chopped green herbs, such as parsley, chervil and/or chives
1/2 teaspoon cayenne pepper
2 1/2 tablespoons flour
3/4 cup heavy cream
1 1/2 tablespoons prepared spicy brown mustard
1 1/2 teaspoons freshly squeezed lemon juice
2 egg yolks
Salt to taste, if desired
Freshly ground pepper to taste
18 oysters, shucked
6 tablespoons oyster liquor
18 oyster shells
1 cup fine fresh bread crumbs
Tartar sauce (see recipe)

Steps:

  • Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
  • Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
  • Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
  • Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
  • Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
  • Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
  • Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
  • Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
  • Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
  • Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
  • When ready to cook, preheat the oven to 375 degrees.
  • Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.

Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams

DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL



Deviled Crab With Oysters Baked On The Half Shell image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 40m

Yield Six servings

Number Of Ingredients 21

1 pound lump crab meat
1 1/2 tablespoons butter
1/4 teaspoon finely minced garlic
1 tablespoon finely chopped onion
2 tablespoons finely diced sweet red pepper
2 tablespoons finely diced sweet green pepper
4 teaspoons dry mustard
1 tablespoon finely chopped green herbs, such as parsley, chervil and/or chives
1/2 teaspoon cayenne pepper
2 1/2 tablespoons flour
3/4 cup heavy cream
1 1/2 tablespoons prepared spicy brown mustard
1 1/2 teaspoons freshly squeezed lemon juice
2 egg yolks
Salt to taste, if desired
Freshly ground pepper to taste
18 oysters, shucked
6 tablespoons oyster liquor
18 oyster shells
1 cup fine fresh bread crumbs
Tartar sauce (see recipe)

Steps:

  • Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
  • Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
  • Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
  • Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
  • Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
  • Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
  • Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
  • Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
  • Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
  • Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
  • When ready to cook, preheat the oven to 375 degrees.
  • Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.

Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams

DEVILED OYSTERS



Deviled Oysters image

Make and share this Deviled Oysters recipe from Food.com.

Provided by Darkhunter

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 pint oyster, with liquid
1/4 cup melted butter
1 cup oyster crackers, crushed
1/2 cup green bell pepper, chopped
1/4 cup parsley, minced
1/2 cup onions, grated or 1/2 cup onion, finely chopped
1 garlic clove, minced
2 teaspoons Worcestershire sauce
2 eggs, hard cooked, chopped
3 eggs, lightly beaten
1/2 cup half-and-half
1 teaspoon mustard, Dijon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Steps:

  • Toss together all ingredients, mixing well.
  • Pour into 1 1/2-2 quart casserole sprayed with non-stick spray or divide among 6 individual ramekins.
  • Bake at 375F until set and lightly browned.

Tips:

  • Use Fresh Oysters: The fresher the oysters, the better the deviled oysters will taste. Look for plump, firm oysters with a briny smell.
  • Shuck the Oysters Carefully: Use a sharp knife to carefully shuck the oysters. Be sure to remove all of the grit and pieces of shell.
  • Make the Filling Ahead of Time: The deviled oyster filling can be made ahead of time and refrigerated for up to 24 hours. This makes it easy to prepare the oysters just before serving.
  • Use a Variety of Toppings: Get creative with your toppings! Some popular options include bread crumbs, bacon, cheese, and paprika.
  • Broil the Oysters Until Golden Brown: Broil the deviled oysters until the filling is bubbly and the tops are golden brown.

Conclusion:

Deviled oysters are a classic Southern appetizer that is sure to impress your guests. They are easy to make and can be customized to your liking. With a few simple tips, you can create delicious deviled oysters that will be the hit of any party. These tips will help you make the best deviled oysters possible. So, next time you're looking for a delicious and easy appetizer, give deviled oysters a try! You won't be disappointed.

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