Ingredients for Deviled Oysters
- 1 cup bread crumbs
- 2 dozen fresh oysters, shucked and liquor reserved
- 2 large eggs, lightly beaten
- Lemon, Rind Of
- Green Onions
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped green bell pepper
- 2 tablespoons butter, melted (for topping)
- Worcestershire Sauce
- Hot Pepper Sauce
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Cracker Crumb
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How to Make Deviled Oysters
- Preheat oven to 350°F (175°C).
- Prepare bread crumbs: Pulse 1 cup of bread in a food processor until finely crumbled.
- In a large bowl, gently combine shucked oysters, reserved oyster liquor, and beaten eggs.
- Stir in lemon rind, salt, and pepper.
- In a separate skillet, melt 4 tablespoons of butter over medium heat. Sauté chopped onions, celery, and bell pepper until softened and translucent (about 5-7 minutes).
- Add the oyster mixture to the skillet with the sautéed vegetables. Stir in Worcestershire sauce and hot sauce.
- Cook, stirring frequently, until the oysters begin to curl and the mixture is heated through (about 5-7 minutes).
- Divide the oyster mixture evenly among individual ramekins or a small casserole dish.
- Sprinkle cracker crumbs evenly over the top of each ramekin.
- Drizzle melted butter over the cracker crumbs.
- Bake for 30-40 minutes, or until bubbly and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
9g
Fat
57g
Carbs
6g
