Top 20 Oyster recipes

Oyster sauce is so commonly used in Chinese stir-fry. Of course you can always find the bottled oyster sauce in the grocery store. This recipe will introduce you how to make your own oyster sauce at home, it's going to be super tasty and without any preservatives.

Oyster Rockefeller casserole turns the classic New Orleans appetizer into a bubbling baked dish layered with briny oysters, buttery spinach, celery, parsley, and a Parmesan-crumb crust. Rich, savory, and ready for a dinner party centerpiece.

Oyster pudding layered with buttered saltine cracker crumbs, cream, and Worcestershire sauce, baked until crusty on top. A traditional 5-ingredient New England side dish.

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

Seafood lovers with love this succulent dish that can easily be made in your crockpot.

Seafood lovers will enjoy this scrumptious dish that doesn't take a lot to make!

This is from Trader Vic's restaurants. We no longer have one here, unfortunately. I first had this back in the 70's. Don't leave out the A-1 (it makes a difference) and DON'T sweeten the whipped cream!

Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.

Old-fashioned baked corn and oyster casserole with creamed corn, cracker crumbs, and fresh oysters. A Southern coastal classic that's been gracing holiday tables for generations.

Oyster and mushroom pie baked in a creamy half-and-half sauce thickened with the oyster liquor, finished with a buttery bread crumb topping. A New England-style crustless seafood pie ready in 40 minutes.

Excite your tastebuds with this delicious dish made with bacon slices and smoked oysters.

This is an authentic family recipe that my mother taught me in 1950 in New Orleans. It makes a great dinner party main dish. Like chinese food, it is long on chopping and assembling, but goes together and cooks rather quickly.

Gulf Coast shrimp Mornay with scallops and oysters in a rich three-cheese sauce topped with buttery cracker crumbs. Named for Alabama's shrimping capital, this is Southern seafood luxury at its finest.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

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.

Smoky, briny oysters folded into whipped cream cheese with horseradish kick, topped with butter-toasted almonds, and baked until bubbling. The hot dip that turns any party into an event.

Saltine cracker dressing loaded with crumbled sausage, smoked oysters, sage, and thyme. Stuff your bird or bake it as a hearty side dish that brings Bohemian comfort to any holiday table.

New Orleans-style oyster cream sauce with fresh oysters, oyster liquor, herbs, and a butter roux. Rich and briny, perfect over pasta, fish, or steaks.

Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.

Oyster soup with fresh and smoked oysters builds a creamy potato-leek base brightened with bacon, then finishes with both poached fresh oysters and pungent smoked ones for a chowder with double oyster character. Spinach for color, ready in 35 minutes.