Easy Grilled Oysters with Bacon and Cheese (onion optional)
* Fresh Oysters
* Bacon - cut into squares
* Shredded Cheddar Cheese
* Minced Onion
Directions:
Cut up bacon into small squares and dice up onion into very small pieces. Shuck oysters as if you were going to serve on the half-shell. For each oyster, top with piece of bacon and onion. Place oysters on baking pan or cupcake pan for stability and easy removal from the heat. Cook over medium heat on the grill until bacon is semi-crispy. Top with shredded cheese. Close lid on grill and heat until cheese is melted. Remove from heat and enjoy!
* Bacon - cut into squares
* Shredded Cheddar Cheese
* Minced Onion
Directions:
Cut up bacon into small squares and dice up onion into very small pieces. Shuck oysters as if you were going to serve on the half-shell. For each oyster, top with piece of bacon and onion. Place oysters on baking pan or cupcake pan for stability and easy removal from the heat. Cook over medium heat on the grill until bacon is semi-crispy. Top with shredded cheese. Close lid on grill and heat until cheese is melted. Remove from heat and enjoy!
Fried Oysters
Ingredients
- 2 quarts vegetable oil for deep frying
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon Old Bay Seasoning
- 12 ounces shucked oysters, drained
- 2 eggs, lightly beaten
- 3/4 cup fine bread crumbs
- Heat deep fryer to 375 degrees F (190 degrees C).
- Combine flour, salt and black pepper, and Old Bay seasoning. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
- Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.
Oyster Stew
Original recipe makes 4 servings Change Servings
- 1/2 cup butter
- 1 cup minced celery
- 3 tablespoons minced shallots
- 1 quart half-and-half cream
- 2 (12 ounce) containers fresh shucked oysters, undrained
- salt and ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
Directions - Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
- Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Pan Fried Perch
- 1 ½ cups all-purpose flour
- 2 tablespoons paprika
- ½ teaspoon salt
- 1 egg
- 1 cup milk
- ½ cup butter
- 4 perch fillets
- Mix flour, paprika, and salt together and set aside.
- In a small bowl, blend the egg and the milk.
- Heat butter in a large frying pan.
- Dip perch fillets in egg wash first and then into the flour mixture.
- Carefully place them into the hot butter in the frying pan and brown on both sides.
- Remove from the butter and drain on a paper towel to absorb excess butter.
- Serve immediately.
Maryland Steamed Crabs
1 doz. Blue Crabs
1/2 c. vinegar
1/2 can Old Bay Seasoning
1-2 beers (can use water instead) Place crabs in a pot alive. Turn on stove to high heat. Add vinegar, water, rock salt and beer. Also add Old Bay Seasoning. Cover with lid. Cook for approximately 30 minutes or until crabs are red. Crabs are ready to eat. Sprinkle more Old Bay on crabs after you take them out of the steamer for spicier flavor.
1/2 c. vinegar
1/2 can Old Bay Seasoning
1-2 beers (can use water instead) Place crabs in a pot alive. Turn on stove to high heat. Add vinegar, water, rock salt and beer. Also add Old Bay Seasoning. Cover with lid. Cook for approximately 30 minutes or until crabs are red. Crabs are ready to eat. Sprinkle more Old Bay on crabs after you take them out of the steamer for spicier flavor.
