OYSTER STUFFING CAKES
When you get your hands on ice-cold oysters straight from the Chesapeake Bay, it would be foolish to do anything beyond shuck and slurp. But in the 19th century, oysters were so plentiful in eastern Virginia and Maryland that they burrowed their way into the region's cooking traditions. Most were smoked and salted, roasted over fire, dropped into chowders and stews and used in stuffings. The chef Peter Woods at Merroir in Topping, Va., serves this crisp, savory treat in fall and winter as an appetizer, or as a main course with a big winter salad of bitter greens, pears or dried fruit and toasted nuts.Try to buy the oysters for this recipe at a fish store with high turnover and have the counterman shuck them for you; if you can't, even packaged shucked oysters will do fine. They are chopped up small in this recipe so they melt into the bread and herbs, and their briny liquor binds the mixture. You taste umami and butter and salt, but nothing screams "Oyster!"
Provided by Julia Moskin
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- In a large bowl, combine oysters and their liquor, bread and cheese. Set aside.
- In a heavy skillet, melt butter over medium heat. Add bacon and let cook 3 to 5 minutes, until fat has rendered and bacon is cooked through but not crisp.
- Add celery and onion, stir to coat, then add stock and bring to a simmer. Let simmer until vegetables have softened, 10 minutes. Add herbs and coriander, mix well and turn off heat.
- Add vegetable mixture to bread mixture in bowl. Toss well, season to taste with salt and pepper, then refrigerate until chilled, about 2 hours, or overnight.
- When ready to cook, form chilled mixture into 3 1/2-ounce patties, about the size of a clementine. Let patties come to cool room temperature. Heat a film of oil in a skillet and, working in batches, pan-fry patties, turning once, until browned on both sides and hot all the way through. Serve hot, with bacon scallion cream sauce if desired.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 8 grams, Sodium 386 milligrams, Sugar 3 grams, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ethan Hawkins
[email protected]Nice!
Sanwal Khan
[email protected]Will definitely make again
Jennifer Gay
[email protected]These cakes were delicious! Perfect for a party.
Ishan Mihiranga
[email protected]Overall, I thought these cakes were just okay. I wouldn't make them again.
Dominique Danielle
[email protected]The stuffing was a bit dry.
Avery Warfield
[email protected]The cakes were a bit too oily for my liking.
Naqqash Ahmad
[email protected]These cakes were a bit bland for my taste. I think I would add more seasoning next time.
Langmia Augusta
[email protected]These cakes were easy to make and turned out great! I would definitely recommend them to anyone looking for a delicious and easy seafood recipe.
Denis Wilkinson
[email protected]I'm not usually a fan of oyster stuffing, but these cakes were surprisingly good. The stuffing was moist and flavorful, and the crispy coating added a nice touch.
sweezy Dias
[email protected]I made these cakes for my husband's birthday and he loved them! He said they were the best oyster cakes he's ever had.
Faisal Maqsood
[email protected]These cakes are so good! I love the combination of seafood and stuffing. They're perfect for a party or a special occasion.
Rana Noorali
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The cakes are easy to make and always come out delicious.
birendrakumaryadav birendrakumaryadav
[email protected]I followed the recipe exactly and the cakes turned out perfectly. They were golden brown and crispy on the outside, and moist and flavorful on the inside. My family loved them!
Aariz Irfaan
[email protected]These oyster stuffing cakes were a hit at my dinner party! The combination of briny oysters, savory stuffing, and crispy coating was irresistible. I highly recommend this recipe.