LEMON-CAPER DEVILED EGGS WITH FRIED OYSTERS
Provided by Katie Lee Biegel
Categories appetizer
Time 1h5m
Yield 24 deviled eggs
Number Of Ingredients 17
Steps:
- For the deviled eggs: Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. To the food processor, add the mayo, mustard, capers, garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the egg yolk mixture into the egg whites.
- For the fried oysters: Fill a Dutch oven or deep, heavy saucepan with about 3 inches of oil and heat to 350 degrees F over medium-high heat.
- In a shallow dish, combine the cornmeal, flour, baking powder, paprika, salt and pepper. Pour the milk and any oyster liquor into another shallow dish. Dip the oysters in the milk, then dredge them in the cornmeal mixture, shaking off the excess. If you like a thicker breading, repeat the process, dipping again in the milk and the cornmeal mixture.
- Working in batches, lower the breaded oysters into the hot oil and fry, turning frequently, until golden brown, 1 1/2 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
- To assemble, place a fried oyster on each deviled egg and dust with paprika. Serve immediately.
DEVILED OYSTERS FROM LOUISIANA
This dish is wonderful and is perfect to serve from a chafing dish at a holiday party. I can assure you that it is worth all of the effort. Recipe taken from "River Road Recipes" from the Jr. League of Baton Rouge, LA.
Provided by Dan-Amer 1
Categories < 60 Mins
Time 45m
Yield 30-40 serving(s)
Number Of Ingredients 17
Steps:
- Sauté the onion, bell pepper, garlic, and celery in the butter in a large skillet.
- Grind the oysters using the large blade of a meat grinder and add them to the mixture in the skillet.
- Add the seasonings and bring up to a boil, then remove from heat and cool.
- Toast the bread and roll into crumbs, then add these to the oyster mixture.
- Beat the eggs together with the milk and add to the oyster mixture.
- Mix in the parsley and the green onion tops.
- Slowly heat mixture up to a simmer then transfer the mixture to a chafing dish and serve with crackers.
Nutrition Facts : Calories 118.2, Fat 5.1, SaturatedFat 2.5, Cholesterol 45.5, Sodium 254.8, Carbohydrate 11.6, Fiber 0.7, Sugar 0.6, Protein 6.4
DEVILED OYSTERS
Make and share this Deviled Oysters recipe from Food.com.
Provided by Darkhunter
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss together all ingredients, mixing well.
- Pour into 1 1/2-2 quart casserole sprayed with non-stick spray or divide among 6 individual ramekins.
- Bake at 375F until set and lightly browned.
DEVILED OYSTERS
Make and share this Deviled Oysters recipe from Food.com.
Provided by ratherbeswimmin
Categories Weeknight
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Crumble bread in mixing bowl.
- Add oysters, oyster juice, and eggs; mix well.
- Add grated lemon rind; beat well.
- Saute onions, celery, and bell pepper in butter until transparent.
- Add oyster mixture, Worcestershire, hot sauce, salt, and black pepper.
- Cook stirring constantly, until oysters curl.
- Place mixture in individual ramekins or casserole dish.
- Sprinkle cracker crumbs on top; dot with butter.
- Bake in 350 degrees about 30-40 minutes until bubbly and slightly browned.
Nutrition Facts : Calories 353.1, Fat 21.9, SaturatedFat 11.4, Cholesterol 221.9, Sodium 461.9, Carbohydrate 19.4, Fiber 1.5, Sugar 2.5, Protein 19.4
LEMON CAPER DEVILED EGGS
I love deviled eggs. Love. I always say, "It's not a party at my house without deviled eggs." It's hard to beat the classic rendition, but every now and then I'll mix things up. I came up with this recipe for a dinner I cooked at the South Beach Wine and Food Festival, where I topped them with fried oysters. They're obviously delicious that way (anything fried, am I right?), but I like them just as well without the garnish. I've made them with lemon and capers so many times now, I have almost forgotten what they taste like plain!
Provided by Katie Lee Biegel
Categories appetizer
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil over high heat. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When they are cool enough to handle, peel the eggs.
- Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites, cut-side up, on a serving platter. Blitz the egg yolks by themselves for about 10 seconds. To the yolks, add the mayo, mustard, capers, salt, pepper, garlic and lemon zest. Process until well blended and smooth, scraping down the sides as necessary.
- Transfer the mixture to a resealable plastic bag. Seal the bag, then use scissors to snip off the tip of one of the bottom corners to form a small hole. Pipe the egg yolk mixture into the egg whites or store the egg whites and yolk mixture separately in the fridge until ready to fill and serve, one to two days. Garnish the filled eggs with paprika and parsley and serve immediately.
BROILED OYSTERS
These oysters are luscious!! Great appy or do lots and make a meal out of them with a salad, actually you should make lots anyway, they go very fast as an appy!
Provided by Derf2440
Categories Canadian
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Drain oysters or shuck and save deep shell side.
- Place drained oysters in a shallow buttered pan.
- Or place shucked oysters on shell with some of saved liquor.
- Whisk together, melted butter, Worcestershire sauce, salt, cayenne (just a few grains),and paprika.
- Pour mixture over oysters, either panned or shucked.
- If doing on half shell, place them on a cookie sheet.
- Place pan or cookie sheet under broiler until the oysters are plump, about 5 minutes, do not overcook.
- Serve immediately, with parsley sprinkled over and lemon slices.
- Serve panned oysters on hot buttered toast, toast should be crisp, great appy.
- Served on half shell makes a great first course for a dinner party, Place 2, even 3 on each shell.
Nutrition Facts :
More about "deviled oysters recipes"
SUPER BOWL SPECIAL: FRIED OYSTER DEVILED EGGS - FOOD …
From foodrepublic.com
DEVILED OYSTERS RECIPE - DEAN FEARING | FOOD & WINE
From foodandwine.com
Servings 4
- Preheat broiler. Reserve the oyster juice in a large mixing bowl. Chop the oysters, basically cutting each oyster into four pieces and reserve.
- Add remaining ingredients to the oyster juice in mixing bowl. Mix well and fold in reserved oysters.
- Divide deviled oyster mixture among the 8 reserved oysters shells. Place oysters on sheet pan and place under broiler. Broil 4-5 minutes or until well browned on top. Remove from oven.
- Place 2 oysters on each plate. Portion a small amount of Sour Mango Slaw next to oysters. Drizzle with Tabasco Butter Sauce. Garnish with parsley sprigs. Serve.
RECIPE: DEVILED OYSTERS – WHITE STONE OYSTER COMPANY
From whitestoneoysters.com
Estimated Reading Time 5 mins
DEVILED EGGS WITH FRIED OYSTERS | CHARLESTON MAGAZINE
From charlestonmag.com
DEVILED OYSTERS - SALTWATER GROVE SEAFOOD
From saltwatergroveseafood.com
DEVILED OYSTERS RECIPE - FREE-RECIPES.CO.UK
From free-recipes.co.uk
DEVILED EGGS WITH FRIED OYSTERS RECIPE - OYSTER OBSESSION®
From oyster-obsession.com
DEVILED OYSTERS (1949) - NEW ENGLAND TODAY
From newengland.com
DEVILED OYSTERS RECIPE BY CHEF.AT.HOME | IFOOD.TV
From ifood.tv
GARLIC OYSTERS - A RESTAURANT CLASSIC - CHEF DENNIS
From askchefdennis.com
DEVILED OYSTERS RECIPE - WEBETUTORIAL
From webetutorial.com
25 BEST OYSTER RECIPES FOR AN EASY GOURMET DINNER
From insanelygoodrecipes.com
DEVILED OYSTERS RECIPE BY SEAFOOD.MASTER.CHEF | IFOOD.TV
From ifood.tv
DEVILED OYSTERS - HADDOCK A LA CREME
From chestofbooks.com
DEVILED OYSTERS RECIPE BY AMERICAN.KITCHEN | IFOOD.TV
From ifood.tv
DEVILED OYSTERS – ROGUE OYSTERS
From rogueoysters.com
DEVILED OYSTERS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
DEVILED OYSTERS RECIPE BY HERBAL.CHEF | IFOOD.TV
From ifood.tv
DEVILED OYSTERS - RECIPES LIST
From recipes-list.com
WHAT DO OYSTERS EAT? (AND WHY DOES IT MATTER?)
From whitestoneoysters.com
SMOKED DEVILED EGGS | RECIPES | KALAMAZOO OUTDOOR GOURMET
From kalamazoogourmet.com
DEVILED OYSTERS #1 RECIPE - FREE-RECIPES.CO.UK
From free-recipes.co.uk
SLURP IN STYLE: HOW TO TASTE AN OYSTER - WHITE STONE OYSTER …
From whitestoneoysters.com
DEVILED OYSTERS RECIPE - COOKEATSHARE
From cookeatshare.com
DEVILED OYSTERS - OYSTER OBSESSION
From oyster-obsession.com
FROM RAW TO ROCKEFELLER: 9 ESSENTIAL OYSTER PREPARATIONS - FOOD
From foodandwine.com
DEVILED OYSTERS - PESCATARIAN RECIPES
From fooddiez.com
DEVILED OYSTERS - PESCATARIAN RECIPES
From fooddiez.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
DEVILED OYSTERS - BIGOVEN.COM
From bigoven.com
DEVILED OYSTERS #2 RECIPE - FREE-RECIPES.CO.UK
From free-recipes.co.uk
OYSTER RECIPES | ALLRECIPES
From allrecipes.com
DEVILED OYSTERS - MEATS AND SAUSAGES
From meatsandsausages.com
ASTRAY RECIPES: DEVILED OYSTERS #1
From astray.com
RECIPE: DEVILED OYSTERS - LOS ANGELES TIMES
DEVILED OYSTERS RECIPE | MYRECIPES
From myrecipes.com
DEVILED OYSTERS RECIPE - LOS ANGELES TIMES
From latimes.com
DEVILED OYSTERS - CHAMPSDIET.COM
From champsdiet.com
#oysters #weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #seafood #american #southern-united-states #oven #dinner-party #dietary #shellfish #equipment #4-hours-or-less
You'll also love