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!)
Chef Isaac Toups' Roasted Oysters
- 6 tbsp crab fat butter
- 1 dozen oysters shucked, still with shell with oyster liquor
- 6 tsp unseasoned breadcrumbs
- rock or kosher salt
- pickled jalapenos
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.
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Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.