Baked Herbed Oysters

Prep 10 mins
Cook 10 mins
Total 20 mins

Herbed Baked Oysters with a crispy parmesan breadcrumb topping!

I come from a family of Oyster lovers. My granny makes oyster cornbread dressing every holiday and my family gobbles it up. My Papa used to love to order baked oysters at any restaurant he visited and that is where this recipe for Baked Herbed Oysters came about.

This recipe is from a restaurant in Louisiana that my grandparents used to visit when my Mom was a baby. That gives you a big hint as to how old this classic actually is! Gotta love those family recipes!

Herbed Baked Oysters with a crispy parmesan breadcrumb topping!

My Granny usually makes our Baked Herbed Oysters 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 made by Chicken Of The Sea!

This recipe is delicious when made with the Whole Oysters or the Smoked Oysters in Oil. You can use whichever version you have on hand and I promise it will be tasty either way.

Hey fellow seafood lovers! Make sure and check out these other great recipes I made using Chicken Of The Sea products: Salmon Pinwheels and Spicy Thai Salmon Chopped Salad.

Herbed Baked Oysters with a crispy parmesan breadcrumb topping!

Jorge gobbled his ramekin full of baked oysters up with saltine crackers, a squeeze of lemon and a dash of hot sauce on top. He immediately started trying to “help me” finish mine, so I made him a second batch.

This recipe is hot and ready to go in 20 minutes, which makes it perfect for entertaining other seafood lovers during the holidays or even for a quick lunch.

Herbed Baked Oysters with a crispy parmesan breadcrumb topping!

I like to use thyme and parsley in my Baked Herbed Oysters because they aren’t too overpowering. However, you can add any other herbs you like. I would suggest chives and rosemary as good alternatives.

The fresh garlic really sets this apart, so make sure and grab your handy garlic press and get busy. Don’t short yourself by using that jarred garlic stuff, it won’t taste as good. And yes, I know some of you love how easy it is (I’m looking at you Mom!), but trust me it’s worth it to use fresh garlic for this recipe!

Yield: 2 servings

Baked Herbed Oysters

Herbed Baked Oysters with a crispy parmesan breadcrumb topping!

Herbed Baked Oysters with a crispy parmesan breadcrumb topping!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 2 (3.75 oz) cans Chicken Of The Sea Smoked Oysters in Oil (or one 6 oz can whole oysters)
  • 4 cloves fresh garlic, minced
  • 2 teaspoons cajun seasoning (such as Slap Ya Mama)
  • 1/2 teaspoon fresh cracked black pepper
  • 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
  • lemon wedges, for serving

Instructions

  1. Preheat oven to 400°F. Butter or grease two 6 oz ramekins.
  2. In a small bowl, stir together oysters, garlic, cajun seasoning and black pepper. Divide oysters among prepared ramekins.
  3. In a small bowl, combine melted butter, bread crumbs, parmesan cheese, parsley and thyme. Top oysters with bread crumb mixture.
  4. Bake for 10 minutes, or until warmed through and bread crumbs are lightly toasted.
  5. Serve immediately with lemon wedges.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 612Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 105mgSodium: 1856mgCarbohydrates: 48gFiber: 5gSugar: 4gProtein: 25g

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This post is sponsored by Chicken of the Sea. All opinions are, as always, 100% my own. Thank you for supporting the brands that I love!

Baked Herbed Oysters with a crispy parmesan breadcrumb topping!

 

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Comments

12 Responses
  1. Briana

    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.

  2. Bob Byrd

    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.

  3. Shelby Taylor

    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.

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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