Best Deviled Oysters Recipes

LEMON-CAPER DEVILED EGGS WITH FRIED OYSTERS

Steps:

• For the deviled eggs: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When cool enough to handle, peel the eggs.
• Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. To the food processor, add the mayo, mustard, capers, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the egg yolk mixture into the egg whites.
• For the fried oysters: Fill a Dutch oven or deep, heavy saucepan with about 3 inches of oil and heat to 350 degrees F over medium-high heat.
• In a shallow dish, combine the cornmeal, flour, baking powder, paprika, salt and pepper. Pour the milk and any oyster liquor into another shallow dish. Dip the oysters in the milk, then dredge them in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping again in the milk and the cornmeal mixture.
• Working in batches, lower the breaded oysters into the hot oil and fry, turning frequently, until golden brown, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
• To assemble, place a fried oyster on each deviled egg and dust with paprika. Serve immediately.

THANKSGIVING DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL

Steps:

• Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
• Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
• Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
• Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
• Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
• Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
• Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
• Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
• Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
• Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
• When ready to cook, preheat the oven to 375 degrees.
• Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.

DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL

Steps:

• Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
• Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
• Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
• Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
• Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
• Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
• Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
• Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
• Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
• Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
• When ready to cook, preheat the oven to 375 degrees.
• Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.

DEVILED OYSTERS

Steps:

• Toss together all ingredients, mixing well.
• Pour into 1 1/2-2 quart casserole sprayed with non-stick spray or divide among 6 individual ramekins.
• Bake at 375F until set and lightly browned.

DEVILED OYSTERS

Steps:

• Crumble bread in mixing bowl.
• Add oysters, oyster juice, and eggs; mix well.
• Add grated lemon rind; beat well.
• Saute onions, celery, and bell pepper in butter until transparent.
• Add oyster mixture, Worcestershire, hot sauce, salt, and black pepper.
• Cook stirring constantly, until oysters curl.
• Place mixture in individual ramekins or casserole dish.
• Sprinkle cracker crumbs on top; dot with butter.
• Bake in 350 degrees about 30-40 minutes until bubbly and slightly browned.

DEVILED OYSTERS FROM LOUISIANA

Steps:

• Sauté the onion, bell pepper, garlic, and celery in the butter in a large skillet.
• Grind the oysters using the large blade of a meat grinder and add them to the mixture in the skillet.
• Add the seasonings and bring up to a boil, then remove from heat and cool.
• Toast the bread and roll into crumbs, then add these to the oyster mixture.
• Beat the eggs together with the milk and add to the oyster mixture.
• Mix in the parsley and the green onion tops.
• Slowly heat mixture up to a simmer then transfer the mixture to a chafing dish and serve with crackers.