“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.
Assemble all the ingredients and preheat oven to 400 degrees.
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.
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.
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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