Skip to main content

Baked Oysters

bakedoystersThis herbed baked oysters recipe with buttery, crispy panko is an easy seafood appetizer for all your gatherings.

2 (3.75 oz) cans smoked oysters, or 1 (6 oz) can whole oysters, packed in oil
4 cloves garlic, minced
2 tsp. Cajun seasoning
½ tsp. black pepper, fresh cracked
3 Tbsp. butter, melted
1 cup seasoned panko breadcrumbs
¼ cup Parmesan cheese, freshly shredded
1 Tbsp. fresh parsley, minced
1 Tbsp. fresh thyme, minced

To Serve:
lemon wedges

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Butter or grease two 6 oz ramekins.

In a small bowl, stir together oysters, garlic, Cajun seasoning and black pepper. Divide oysters among prepared ramekins.

In a small bowl, combine melted butter, bread crumbs, parmesan cheese, parsley and thyme. Top oysters with bread crumb mixture.

Bake for 10 minutes, or until warmed through and bread crumbs are lightly toasted. Serve immediately with lemon wedges.

Makes 2 servings.

Cook's Notes:

  • Storage: While best served fresh, you can save the leftovers. Cover the ramekins with foil and refrigerate them for up to 3 days. Keep them in the back of the fridge where it’s coldest.
  • Reheat: Microwave them in 15-second intervals until warm.
  • Make-Ahead: You can prepare these baked oysters ahead of time for a party. When it comes time to bake them, cover them tightly and store them in the fridge instead. Remove them from the fridge 30 minutes before baking, then bake as directed.