Crispy Creole Baked Oysters

( 4 out of 5 )
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  • 48+Yield
  • -8Servings+
  • 30 mPrep Time
  • 15 mCook Time
  • 45 mReady In
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“When we want to impress someone, the first thing we do is feed them.” Chef Paul Prudhomme

Oysters have long been one of my favorite seafoods.  I typically prefer them served raw on the half shell but that is almost impossible to enjoy as a home-prepared dish.  For health reasons I am trying to avoid fried foods so I jumped at the chance to try these Crispy Creole Baked Oysters and I was not disappointed and you won’t be either ….”I gar-on-tee” as Justin Wilson would say!

This recipe is pretty simple to cook.  It is low calorie but does have a few carbs due to the bread crumbs and flour.  It is intended to be an appetizer but I have been known to enjoyed it as my lunch!  A dipping sauce is a must and I suggest my Smoky Remoulade Sauce (recipe is available on this website) but there are dozens of sauces available at the grocery store … and if all else fails, you probably have Ranch Dressing or red cocktail sauce in your refrigerator.

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Just out of the oven!

Ingredients

  • WHOLE Recipe
  • HALF Recipe

Step by step method

  • 1

    Assemble all the ingredients and preheat oven to 400 degrees.

  • 2

    In a shallow bowl or dredging pan, combine flour, salt & pepper and, half the Creole seasoning. Into another bowl/pan, pour the beaten eggs. In a third bowl/pan, combine panko crumbs, cheese, parsley, garlic salt and the remaining Creole seasoning.

  • 3

    Coat oysters first with the flour mixture, then dip in eggs and last coat with the crumb mixture. Place in a greased baking pan or sheet and spray or drizzle the tops with olive oil.

  • 4

    Bake on middle rack for 15 to 17 minutes or until golden brown. Serve the oysters immediately with your favorite Creole/Cajun dipping sauce; I used my Smoky Remoulade Sauce (recipe available on this website).

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