Oyster recipe collection

Plump oysters rolled in cracker crumbs and broiled with lemon butter until golden and crispy on the outside, briny and tender within. Just 5 ingredients and 20 minutes.

This fragrant Vietnamese-style seafood soup simmers shrimp, crab, oysters, scallops, and fish in a lemongrass-coconut broth with kaffir lime and a kick of red chili. Ready in 30 minutes flat.

Creamy Cajun stew loaded with shucked oysters and bay scallops in a spiced half-and-half broth with sherry, Worcestershire, and fresh herbs. Topped with croutons for a rich, warming bowl.

Flour-dredged chicken browned and baked until tender, then finished with heavy cream, plump oysters, and slivered almonds. A classic, old-world surf-and-turf casserole.

A refined French Canadian Christmas oyster soup with gently warmed oysters in buttery milk infused with grated carrots and celery. Elegant, briny, and on the table in 40 minutes.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

Plump shucked oysters in a buttery cream sauce seasoned with mace and nutmeg, spooned into flaky patty shells. A classic seafood appetizer or elegant holiday main course.

Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.

Escalloped oysters layered between buttery bread and cracker crumbs, moistened with oyster liquor and cream, baked into a golden seafood casserole. Classic American.

A scrumptious type of stuffing made with oysters and bread crumbs that can be served as a side or used with that succulent turkey for Thanksgiving.

Fish mulligan stew with haddock, potatoes, carrots, tomatoes, and bacon in a one-pot broth seasoned with celery seed. A hearty New England-style fish chowder that doubles easily for a crowd.

New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.

Bacon-wrapped fried oysters poached in oyster liquor with Worcestershire, then breaded and pan-fried until golden and crispy. A classic seafood appetizer with serious crunch.

Master recipe for crispy fritters and deep-fried foods using two versatile batters: thick fritter batter for chopped ingredients and thin batter for coating whole pieces.

Holiday baked oysters layer buttery toasted bread cubes with briny oysters, cream, lemon, and a cayenne kick, then bake into a golden casserole. The classic scalloped oysters that grace holiday tables.

Oysters Bienville baked on the half shell with a rich cream sauce of shrimp, mushrooms, white wine, green onions, and Parmesan. A classic New Orleans appetizer that's worth every minute.