Best Oyster Sandwiches Recipes

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE

Steps:

• Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
• In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
• To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

CRAB CAKE SANDWICHES WITH OYSTER-CRACKER BREADING

Steps:

• Make the crab cakes: Tear the bread into very small pieces or rub between your hands into small crumbs. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add the breadcrumbs and a pinch each of salt and black pepper. Cook, stirring occasionally, until the breadcrumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons butter in the skillet; let cool slightly.
• Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne and melted butter to the breadcrumb mixture; stir to combine. Add the crab and gently stir until just combined. Line a baking sheet with parchment paper. Form the crab mixture into eight 21/2- to 3-inch patties; transfer to the prepared baking sheet and refrigerate 1 hour.
• Meanwhile, grind the oyster crackers in a food processor to make fine crumbs; set aside.
• Make the sauce: Whisk the mayonnaise with the lemon zest and juice, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Stir in the chives. Refrigerate until ready to serve.
• Cook the crab cakes: Heat 1/2 inch vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster crackers, turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden, 4 to 5 minutes. (Adjust the heat if the crab cakes are browning too quickly.) Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce.

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE RECIPE - (4.7/5)

Steps:

• Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix. In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360°F. Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360°F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters. To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving. REMOULADE SAUCE: Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

OYSTER SANDWICHES

Steps:

• To make the biscuits: preheat oven to 450-degrees F.
• Grease cookie sheets.
• In a large bowl, sift together flour - baking soda. Cut in shortening until mixture resembles coarse meal. Stir in buttermilk until dough comes together.
• Turn dough out onto floured board.
• Knead dough gently 10 times, adding more flour if needed.
• Roll dough out to a thickness of 3/16 - inch and then cut into 16 rounds using a 2-inch cookie cutter (I use a coffee cup) and then transfer to prepared cookie sheets.
• Bake for 12-14 minutes or unti lightly browned. Cool on wire racks.
• For the relish: in a heavy skillet over medium heat fry bacon until crisp. Remove and drain on paper towels. Pour off all but 3 tablespoons drippings.
• Stir water into skillet and then add next 3 ingredients (tomatoes - garlic) and simmer for 15-20 minutes or until peppers are soft and mixture thickens. Stir in parsley and salt and pepper.
• Crumble bacon into relish and set aside.
• Preheat broiler: arrange oysters on broiler pan, brushing with oil and lemon juice.
• Broil for 4-5 minutes, turning once or until edges begin to curl. DO NOT OVERCOOK.
• To assemble sandwiches: split biscuits. Spead both halfs with relish and top 1 half with oystes and then cover with second half. Repeat for remaining sandwiches.