Garlicky, smoked baked oysters with crispy, herbed panko topping are perfect served with a squeeze of fresh lemon on top. This simple recipe uses canned oysters, making it a convenient and easy seafood appetizer for 2 or more!
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Test Kitchen Review
Why I Love These Easy Baked Oysters
I come from a family of oyster lovers. My granny makes oyster cornbread dressing every holiday and my whole family gobbles it up. My papa used to love to order baked oysters at any restaurant he visited, and that’s where this recipe for baked herbed oysters came about! My granny usually makes this recipe with fresh oysters, but as she always tells us, you only want to eat fresh oysters in months that end in a R. The rest of the year we rely on our favorite canned oysters. Here’s what makes this such a family favorite:
- Flavorful: With juicy oysters, lots of garlic, and fresh herbs, all topped with a golden brown, buttery panko topping, each bite is better than the last!
- Quick and Easy: If you can stir ingredients, then this simple recipe will be a success. This baked oyster recipe only takes 20 minutes to make from start to finish. Yes, really!
- Spicy: A sprinkle of cajun seasoning adds the perfect amount of spicy, tangy heat. Plus, you can always serve them with some hot sauce on top!
- Great for gatherings: You can double or triple the recipe and pop them into the oven all at once. You can also easily prep them ahead of time, then bake as your guests arrive!
Key Ingredients
Crispy panko gives each smokey, garlicky bite the perfect amount of crunch. Below you will find helpful notes for key ingredients used to make this baked oyster recipe. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
- Canned Oysters: Use your favorite, I like to use smoked oysters for extra flavor. Check the variation section below for tips on using raw oysters instead.
- Panko Breadcrumbs: While you can use regular breadcrumbs, I highly recommend grabbing a box of Panko breadcrumbs. They are coarser and add a lot more texture!
- Garlic: Fresh garlic is best. In a pinch, jarred garlic also works, but it won’t have the same bold flavor as the real deal.
- Cajun Seasoning: You can add more or less based on your personal preferences. Slap Ya Mama is my families favorite Cajun seasoning. Note that some brands of Cajun seasoning are spicier than others, so choose with care.
- Parmesan Cheese: For the very best flavor and consistency, freshly grate your own parm right off the block.
How to Make Baked Oysters in Oven
These baked oysters are an easy mix-and-assemble recipe. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Prep the oven: Preheat the oven and grease the ramekins. Set them aside.
- Make the oyster filling: Mix the oysters, garlic, cajun seasoning, and black pepper in a small bowl. Divide the mixture between the ramekins.
- Prepare the topping: Whisk the butter, panko, parmesan, parsley, and thyme in another bowl. Top the filled ramekins with this buttered panko crumbs mixture.
- Bake them: Pop them into the oven until the panko topping is slightly toasted. Serve immediately with lemon wedges and enjoy.
Chef’s Tips & Variations
- Use fresh oysters: If it’s fresh oyster season in your area, go ahead and use them in the recipe. Make sure they’re properly cleaned and shucked. Follow the directions, but cover the ramekins with foil before baking. Bake them for 10 minutes covered, then remove the foil and bake for 5 minutes more, until golden brown.
- Watch the oven: Set a timer on your phone to remind you to remove the ramekins from the oven. Over-cooking leads to dry, rubbery oysters!
- Add bacon: Cook 2 to 3 bacon strips until crispy and reserve the fat. Finely chop the bacon and mix it into the panko topping. Stir 1/2 to 1 tablespoon reserved bacon fat into the oysters for an extra smokey version of this appetizer.
- Make them Mediterranean: Swap the parmesan for crumbled feta cheese and add 1/4 cup finely chopped pitted olives for a Mediterranean twist.
- Prep ahead: You can prepare these baked oysters ahead of time for a party. When it comes time to bake them, cover them tightly and store them in the fridge instead. Remove them from the fridge 30 minutes before baking, then bake as directed.
What To Serve With Garlic Herb Baked Oysters
You just can’t serve this baked oyster recipe without some fresh lemon wedges on the side. They add the perfect balance! Here are a few more tasty pairing ideas:
- Appetizer: These buttery baked oysters are a wonderful appetizer on their own. You can also pair them with a side of salted crackers or toasty sliced baguettes. For more seafood appetizers, try my hot crab dip and smoked fish dip!
- Dinner: For main dishes, go for my granny’s “gulf” gumbo or air fryer shrimp po’ boys. My Cajun jambalaya pasta and one-pot dirty rice are other great options.
- Side dish: For a light veggie side, make my cucumber tomato salad or try these cheesy twice baked potatoes. You also can’t go wrong with this creamed corn!
Baked Oysters
Ingredients
- 2 (3.75 oz) cans Smoked Oysters in Oil, or 1 (6 oz) can whole oysters
- 4 cloves fresh garlic, minced
- 2 teaspoons cajun seasoning
- ½ teaspoon fresh cracked black pepper
- 3 tablespoons butter, melted
- 1 cup seasoned panko bread crumbs
- ¼ cup shredded parmesan cheese
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh thyme
- lemon wedges, for serving
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Instructions
- Preheat oven to 400°F. Butter or grease two 6 oz ramekins.
- In a small bowl, stir together oysters, garlic, cajun seasoning and black pepper. Divide oysters among prepared ramekins.
- In a small bowl, combine melted butter, bread crumbs, parmesan cheese, parsley and thyme. Top oysters with bread crumb mixture.
- Bake for 10 minutes, or until warmed through and bread crumbs are lightly toasted. Serve immediately with lemon wedges.
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I really love this recipe its so easy and delicious!
I enjoyed this. I didn’t measure any ingredients. Just seasoned, topped with the crust and stuck it in the oven. It was very easy to make and the flavors worked well together. Great for a quick meal using ingredients I already had on hand. Thanks!
Glad you enjoyed it Kay! Thanks for taking the time to leave a comment on how it turned out!
This was my first time trying canned oysters, I love them fresh and raw. This recipe was ok, I had it for lunch with a salad.
I just posted my review but forgot to add the photo
I didn’t have any ramekins so I made one “double batch” in a six inch cast iron skillet. I used Old Bay for the Cajun seasoning. Based on the prior review I reduced the garlic to three cloves instead of 4. These were very good but next time I may also cut down on the Old Bay.
I made these for Christmas Eve. Oysters are a holiday tradition for my mom and me. They were good, but both the garlic and the panko were a bit overwhelming to the flavor and texture of the oysters. I think I’ll half both the panko and the garlic next time, maybe roast the garlic beforehand to round out that sharp raw garlic taste. I also added a bit of sage to the thyme and parsley, which was a good idea.
We love oysters! This looks SUPER tasty!
I am salivating over this recipe. I don’t eat oysters often enough, but absolutely adore them!
My daughter LOVES oysters. Can’t wait to try this recipe.
I love oysters, these look great!
Wow! This looks amazing! It is easy to see why it is a family favorite. 🙂
These oysters look and sound absolutely amazing!! I can’t wait to try this recipe!!
Oh, I love me some oysters, too. This sounds incredible – perfectly decadent!
This sounds delicious! I am going to have to try this soon!