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Barbecued Oysters

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Submitted by Papa Bear

Baked barbecued oysters in a tangy sauce of tomato paste, chili sauce, horseradish, and Worcestershire, topped with cracker crumbs. A retro seafood appetizer.

YIELD

4 servings

PREP

15 min

COOK

45 min

READY

1 hrs

These aren’t grilled-on-the-half-shell barbecue oysters. This is a retro oven-baked preparation where shucked oysters get bathed in a punchy, ketchup-adjacent sauce and baked under a crust of cracker crumbs. Think of it as a seafood casserole with serious cocktail sauce energy.

The sauce simmers for twenty minutes before it touches the oysters, concentrating the tomato paste, chili sauce, lemon juice, Worcestershire, and horseradish into something thick and boldly flavored. Pricking each oyster with a fork before pouring the sauce over lets all that spicy, tangy liquid soak into the meat instead of just sitting on top.

The cracker crumb topping adds a salty crunch that contrasts with the soft, briny oysters underneath. After 25 minutes in the oven, the sauce bubbles around the edges and the crumbs turn golden brown.

This is the kind of recipe you’d find in a mid-century church cookbook from the Gulf Coast, and it holds up. Sometimes the old ways just work.

Pro Tips

  • Use the oyster liquor. The reserved juice from the shucked oysters goes straight into the sauce, amplifying that briny, ocean flavor.
  • Don’t overcook the oysters. Twenty-five minutes is the max. Overdone oysters turn rubbery and lose their delicate texture.
  • Prick the oysters gently. A few shallow fork holes are enough. You’re creating channels for the sauce, not shredding the meat.
  • Crush the crackers coarsely, not into powder. Bigger crumbs give you better texture contrast.

Variations

  • Bacon topped: Lay a thin strip of bacon over each oyster before adding the crumbs for a smokier, richer version.
  • Spicier kick: Add a dash of hot sauce or a pinch of cayenne to the simmering sauce.

Ingredients

1 1
DOZ. DOZ. OYSTER
fresh *
3 45
TABLESPOONS ML OYSTER JUICE *
2 30
TABLESPOONS ML TOMATO PASTE
1 15
TABLESPOON ML CHILI SAUCE
1 15
TABLESPOON ML LEMON JUICE
½ 2.5
TEASPOON ML WORCESTERSHIRE SAUCE
¼ 1.3
TEASPOON ML HORSERADISH SAUCE
0.6
TEASPOON ML ONION SALT
¼ 1.3
TEASPOON ML SALT
3 45
TABLESPOONS ML CRACKERS
bacon flavoured

Directions

Place oysters in a single layer in a shallow baking dish .

Combine oyster liquid, tomato paste, chili sauce, lemon juice, Worcestershire sauce, horseradish and salt in a saucepan; cook over medium heat 20 minutes.

Pour sauce over oysters.

Prick oysters with a fork to allow sauce to penetrate.

Sprinkle with cracker crumbs.

Bake at 350℉ (180℃) for 25 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 30 26% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 325mg 14%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 7%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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