Buttery oven-roasted oysters that are easy to prepare and make at home. Chef Isaac Toups created this amazing recipe and has allowed me to share it with you.
The Roasted Oysters recipe comes from Toups cookbook Chasing the Gator: Isaac Toups and The New Cajun Cooking. This is the perfect way to celebrate National Oyster Day which is coming up on August 5th.
Chef Toups says that he came up with the idea of Roasted Oysters while he was standing on the banks at a fish camp cracking open raw oysters. He looked around and thought that he wanted to build a fire; he set up a few bricks around the fire pit he created and balanced a grate on top. The next thing he was doing was roasting oysters on the open fire.
He mentioned that he adapted this recipe to the oven for those that don’t have the opportunity to build a fire pit with cooking grates. The key to doing this at home is to use the broiler of your oven.
You can use regular butter as a substitute for the Crab Fat Butter that Toups uses in his recipe. If you own a copy of his great cookbook, Chasing the Gator: Isaac Toups and The New Cajun Cooking, you can find the recipe to the Crab Fat Butter along with his Pickled Jalapenos one there.
I hope this Roasted Oyster recipe picks up your 2020 a little more and you enjoy celebrating National Oyster Day! (at a save distance, of course!)
Turn the broiler to high and allow to preheat. You want your oven piping hot before you put them in.
Put ½ tablespoon Crab Fat Butter on top of each oyster. It works better if you cut off thin slices of butter and not put it on in a big clump. Top each with ½ teaspoon breadcrumbs.
Line a rimmed baking sheet with rock salt to stabilize the oysters and keep them from tipping over. Hell, you can use drained beans. Anything to keep them stable. Nestle the oysters in teh salt on the baking sheet, making sure they don't touch or overlap.
Put them under the broiler for 6 to 8 minutes, but keep an eye on them pretty much the whole time. As soon as the oysters have tightened and the edges start to curl, they are ready.
Serve immediately. I like mine with a slice of pickled jalapeno.
The recipe was shared with permission and is in Chef Isaac Toups' cookbook: Chasing the Gator: Isaac Toups and The New Cajun Cooking.
You can visit Toups Meatery at 845 North Carrollton Avenue in New Orleans. For questions, call them at (504)252-4999.
If you enjoyed this article, please subscribe to the Red Beans & Eric Newsletter so you don’t miss a recipe, interview, or review. By signing up, I’ll send you a free e-cookbook that includes some of the most popular recipes from the website.
You can always stay in touch with me by leaving a comment in the section below, by clicking here or messaging me on any of the social media sites that I am on.
Thank you for stopping by!