Can I use fresh oysters instead of canned?

Absolutely! Fresh oysters will give an even more luxurious result. Shuck them and place on a bed of salt in an oven-safe dish or on their half shells directly. Reduce the baking time to 8 minutes, as fresh oysters need less cooking time than canned.

I'm not a fan of spicy food. Can I reduce the cajun seasoning?

Definitely. The cajun seasoning adds flavor but isn't essential to the recipe's success. You can reduce it to 1/2 teaspoon or substitute with Old Bay seasoning or even just a pinch of paprika for a milder flavor profile.

What can I use if I don't have ramekins?

Any small oven-safe dish will work! You can use a small casserole dish for a family-style version, or even a muffin tin for individual portions. Just adjust the baking time slightly - smaller portions may cook more quickly.

Can I make this recipe for a larger group?

Easily! This recipe scales up beautifully for parties. Simply multiply the ingredients by the number of servings needed and use a larger baking dish. The baking time remains roughly the same, though you might need to add 2-3 minutes for larger portions.

Baked Oysters Recipe

Description

A delectable recipe for baked oysters with a flavorful combination of smoked oysters, garlic, cajun seasoning, and a crunchy parmesan and herb breadcrumb topping. Perfect as an appetizer or a fancy treat at your next gathering.

Ingredients

Units Scale

Oysters Mixture:

- - 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

To Serve:

- lemon wedges

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Instructions

Prepare the oven: Preheat the oven to 400°F. Butter or grease two 6 oz ramekins to ensure the mixture doesn’t stick.
Mix the oysters: In a small bowl, stir together the oysters, garlic, cajun seasoning, and black pepper. Distribute the mixture evenly among the prepared ramekins.
Prepare the topping: In another small bowl, mix together the melted butter, bread crumbs, parmesan cheese, parsley, and thyme until well combined. Spoon the breadcrumb 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 breadcrumbs are lightly toasted.
Serve immediately: Remove the ramekins from the oven carefully (they will be hot) and serve immediately with lemon wedges on the side for added flavor.

Notes

Storage: While best served fresh, you can save the leftovers. Cover the ramekins with foil and refrigerate them for up to 3 days. Store them in the back of the fridge where it’s coldest.
Reheat: Microwave the leftovers in 15-second intervals until warm, ensuring you don’t overheat the dish and dry it out.
Prep ahead: Prepare the baked oysters for a party by assembling them in advance. Store the assembled dish tightly covered in the fridge. Remove it from the fridge 30 minutes before baking and bake as directed in the recipe.

Nutrition

Serving Size: 1 ramekin
Calories: 280
Sugar: 1g
Sodium: 620mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 1g
Protein: 10g
Cholesterol: 45mg