Can I use fresh oysters instead of canned?

Absolutely! If using fresh oysters, shuck them and place in ramekins, then follow the recipe as written. Fresh oysters may release more liquid, so you might want to drain them well before adding the seasoning.

What can I substitute for Cajun seasoning?

If you don't have Cajun seasoning, make your own by combining paprika, garlic powder, onion powder, dried oregano, dried thyme, and a pinch of cayenne. Alternatively, Old Bay seasoning makes a good substitute with a slightly different but complementary flavor profile.

Are baked oysters supposed to be fully cooked?

Yes, unlike raw oysters on the half shell, baked oysters should be fully cooked. They'll be heated through and slightly firmer in texture, but still tender and juicy.

Can I freeze this dish?

I don't recommend freezing this dish as oysters can become tough and the texture of the breadcrumb topping will suffer. This recipe is quick enough to prepare fresh when needed.

Baked Oysters Recipe

Description

A quick and flavorful recipe for Baked Oysters featuring smoked oysters, cajun seasoning, and a crispy parmesan breadcrumb topping, perfect as an appetizer or snack.

Ingredients

Units Scale

Main Ingredients

2 (3.75 oz) cans Smoked Oysters in Oil, or 1 (6 oz) can whole oysters
4 cloves fresh garlic, minced
1 1/2 teaspoons cajun seasoning
1/2 teaspoon fresh cracked black pepper

Topping

3 tablespoons butter, melted
1 cup seasoned panko bread crumbs
1/4 cup shredded parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon minced fresh thyme

For Serving

lemon wedges

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Instructions

Preheat the oven: Preheat your oven to 400°F. Butter or grease two 6 oz ramekins to prepare them for the dish.
Prepare the oyster mixture: In a small bowl, combine the oysters, minced garlic, cajun seasoning, and freshly cracked black pepper. Divide the seasoned oysters evenly among the prepared ramekins.
Make the breadcrumb topping: In another small bowl, mix together the melted butter, seasoned panko bread crumbs, shredded parmesan cheese, minced parsley, and minced thyme. Spread this mixture evenly over the oysters in each ramekin.
Bake the oysters: Place the ramekins in the preheated oven and bake for 10 minutes, or until the oysters are warmed through and the breadcrumb topping is lightly toasted.
Serve: Remove the ramekins from the oven and serve immediately, garnished with fresh lemon wedges on the side.

Notes

Storage: While best served fresh, you can save the leftovers. Cover the ramekins with foil and refrigerate them for up to 3 days. Keep them in the back of the fridge where it’s coldest.
Reheat: Use the microwave in 15-second intervals until the oysters are warm.
Prep ahead: Prepare these baked oysters ahead of time for a party. Before baking, cover tightly and store in the fridge. Remove them 30 minutes before baking, then bake as directed.

Nutrition

Serving Size: 1 Serving
Calories: 250
Sugar: 1g
Sodium: 450mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 8g
Cholesterol: 50mg