458 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.

This is a delicious gravy, it can be served with potato salad, mashed potatoes and roasted vegetables. Easy to make, and very tasty.

A quick, easy and delicious stir-fry, serve it over a bed of rice, yum!

Using this lovely way to cook tofu, you will be amazed by the flavored texture tofu, serve with tasty mushroom gravy, it is a perfect dish.

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.

Oysters Bingo are lightly breaded fresh oysters sauteed golden in butter, then drizzled with a creamy pan sauce of white wine, oyster juice, lemon, and shallots.

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.

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.

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.

Crispy deep-fried oyster croquettes wrapped in a mushroom-shallot bechamel, breaded and fried golden. An elegant French-style seafood appetizer with a creamy, briny center.

Oysters Fitzpatrick are broiled oysters in the shell, each topped with a strip of bacon, a dash of hot sauce, and a drizzle of ketchup. A bold, smoky cousin to the more famous Oysters Rockefeller.

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

Classic oyster stew with shucked oysters gently cooked in butter, then combined with scalded milk and cream. Seasoned with white pepper and nutmeg. Simple, rich, and traditional.

Cajun oyster pate with pimento-stuffed olives, bacon, hot sauce, and sweet relish blended into a smoky, briny spread. A bold appetizer served chilled on crackers.

Baked barbecued oysters in a tangy sauce of tomato paste, chili sauce, horseradish, and Worcestershire, topped with cracker crumbs. A retro seafood appetizer.

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.