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Creole Crab Baked Oysters

Ingredients

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This Creole Crab Baked Oysters recipe combines the fresh taste of oysters with a creamy, flavorful sauce that is loaded with succulent crab meat. It’s an ideal seafood appetizer. Whether you bake them in the oven or grill them, these Creole oysters are sure to impress, and become a favorite in your recipe collection.

If you enjoy this delicious Creole recipe, be sure to my Creamy Creole Salmon with Shrimp!

Twelve Creole Crab Baked Oysters sitting on a bed of rock salt in a cast iron pan. The oysters are filled and baked with a Creole mixture with crab. They have an orangish hue garnished with fresh parsley.

Why You Should Make These Creole Crab Baked Oysters

  • Flavorful: Combines the rich, creamy taste with the zest of Creole seasoning and sweet crabmeat.
  • Easy to Prepare: Simple steps and easy-to-find ingredients make this oyster recipe accessible for all cooking levels.
  • Versatile: These stuffed oysters can be made in the oven or on the grill, perfect for any season.
  • Impressive: A visually stunning seafood dish that’s sure to impress guests.

What Type of Oysters

When selecting oysters for baking or grilling, it’s important to choose varieties that are robust enough to withstand the heat. A medium to large-sized oyster will work best when preparing these Creole Crab Baked Oysters.

Here are a few types of oysters that are particularly well-suited for baking or grilling:

  • Blue Point Oysters: Large, briny, and slightly sweet, ideal for high-heat grilling.
  • Wellfleet Oysters: Known for their clean, crisp flavor and balanced salinity, great on the grill.
  • Belon Oysters: Bold and distinctive in flavor, excellent for a gourmet grilling experience.
  • Sydney Rock Oysters: Creamy and briny, adding a unique touch to grilled oyster recipes.
  • James River Oysters: These oysters are well-regarded for their distinctive flavor and meaty texture.

How to Shuck Oysters

Shucking an oyster can seem daunting, but with the right technique and tools, it becomes a straightforward process. Here’s a brief guide to help you shuck oysters safely and efficiently:

Tools You’ll Need:

Steps:

  1. Preparation: Place the oyster flat-side up on a sturdy surface. Use a thick glove or wrap the oyster in a towel to protect your hand and provide a better grip.
  2. Locate the Hinge: The hinge is the point where the two shells are joined. It’s usually at the narrow end of the oyster.
  3. Insert the Knife: Holding the oyster firmly, insert the tip of the oyster knife into the hinge. Apply pressure and twist the knife back and forth, in a rocking motion, to pry the shells apart slightly.
  4. Separate the Shells: Once the hinge is pried open, slide the knife along the top shell to sever the muscle that holds the oyster in place. Be careful to keep the oyster level to retain its natural juices.
  5. Remove the Top Shell: Lift off the top shell and discard it. Slide the knife under the oyster to release it from the bottom shell, ensuring it’s fully detached and ready to eat.
  6. Clean the Oyster: Check for any shell fragments and remove them. The oyster is now ready to be grilled, cooked or served raw.

Ingredients

  • Oysters: Use medium to large-sized oysters.
  • Jumbo Lump Crab Meat: Any crab meat will work, such as lump or backfin crab meat.
  • Bell Peppers: Use any color bell pepper, or substitute with poblano or Anaheim peppers.
  • Onion: Substitute with shallots or green onions.
  • Celery: Easily substitute with fennel, or omit if not available.
  • Garlic: Use fresh minced garlic, or substitute with garlic powder.
  • Chicken Stock: Can substitute with vegetable stock or seafood stock.
  • Heavy Whipping Cream: Use half-and-half or whole milk, for a lighter option.
  • Creole Seasoning: Cajun seasoning is a great alternative, or make your own blend with paprika, garlic powder, onion powder and cayenne pepper.
  • Paprika: Use regular, smoked or sweet paprika.
  • Shredded Cheddar Cheese: Can substitute with Monterey Jack, Gruyère or Colby cheese, or omit entirely.

How to Make Creole Crab Baked Oysters

Once the oysters are shucked, this seafood appetizer recipe comes together quickly. Be sure to prep all ingredients in advance, for a smooth cooking process.

  1. Heat the olive oil and butter in a pan over medium heat.
  2. Add the bell peppers, onion, celery and garlic. Sauté until softened, about 5 minutes.
  3. Pour in the chicken stock and heavy cream.
  4. Stir in the Creole seasoning and paprika. Allow to simmer for about 8 minutes, or until slightly thickened.
  5. Turn off the heat. Fold in the crab and fresh parsley.
  6. Spoon a generous amount of the Creole mixture into each oyster. Top with cheese.
  7. Bake in a preheated oven at 400°F (190°C), for about 8 minutes. Broil for another 2-3 minutes to brown the cheese.
  8. Garnish with fresh parsley and serve with lemon wedges.

Grilling Instructions

  • Preheat your grill to medium-high heat.
  • Follow the instructions to prepare the Creole crab mixture and assemble the oysters.
  • Place the oysters directly on the grill, making sure they are stable (you can use a grill pan, if necessary).
  • Grill for about 8-10 minutes, until the cheese is melted and bubbly.

How to Serve and Store Baked Oysters

  • Serve these oysters hot out of the oven.
  • Store leftover oysters in an airtight container in the refrigerator for up to 2 days.
  • Reheat in the oven at 350°F (175°C) for about 5-7 minutes, or until warmed through.

More Oyster Recipes to Love

Print
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Twelve Creole Crab Baked Oysters sitting on a bed of rock salt in a cast iron pan. The oysters are filled and baked with a Creole mixture with crab. They have an orangish hue garnished with fresh parsley.

Creole Crab Baked Oysters


Description

This Creole Crab Baked Oysters recipe combines rich flavors and creamy textures with fresh oysters and succulent, sweet crabmeat, making it an ideal seafood appetizer.


Ingredients

Scale
  • 1 dozen oysters, shucked
  • 5-ounces jumbo lump crabmeat
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup bell peppers, diced
  • 1/4 cup onion, diced
  • 1/4 cup celery, diced
  • 2 garlic cloves, minced
  • 1/2 cup chicken stock
  • 1 cup heavy whipping cream
  • 1 tablespoon Creole seasoning
  • 1 teaspoon paprika
  • 4 ounces shredded cheddar cheese
  • 2 tablespoons fresh parsley, plus more for garnish
  • Lemon wedges, for serving.

Instructions

  1. Shuck the oysters and place in the fridge.
  2. Heat the olive oil and butter in a pan over medium heat.
  3. Add the bell peppers, onion, celery and garlic. Sauté until softened, about 5 minutes.
  4. Pour in the chicken stock and heavy cream.
  5. Stir in the Creole seasoning and paprika. Allow to simmer for about 8 minutes, or until slightly thickened.
  6. Turn off the heat. Fold in the crab and fresh parsley.
  7. Lay the shucked oysters in a rock salt-lined cast iron pan or baking sheet.
  8. Spoon a generous amount of the Creole mixture into each oyster.
  9. Top each with the shredded cheddar cheese. Add a touch more sauce to the top of the cheese, if desired.
  10. Bake in a preheated oven at 400°F (190°C), for about 8 minutes. Broil for another 2-3 minutes to brown the cheese.
  11. Garnish with fresh parsley.
  12. Serve immediately with lemon wedges.
  13. ENJOY!
 
@charlottefashionplate

Creole Crab Baked Oysters Recipe! This Creole Crab Baked Oysters recipe is one easy appetizer idea! This seafood recipe combines the fresh taste of oysters with a creamy, flavorful sauce that is loaded with succulent crab meat. It’s an ideal seafood appetizer. #oyster #appetizer #seafood #crab #foodtiktok #easyrecipe #creole

♬ FEEL THE GROOVE – Queens Road, Fabian Graetz

Notes

  • Shuck the oysters, or have your fishmonger shuck them for you. Keep in fridge until ready to fill.
  • Dice all vegetables before starting to cook for a smoother process.
  • Fresh oysters and crab meat will enhance the flavor of the dish.
  • Any type of crabmeat will work in this recipe.
  • Use medium to large-sized oysters.
  • Allow the sauce to thicken. 
  • As the sauce is thickening, occasionally scrape the sides of the pan.
  • Use rock salt or crumpled foil to keep the oysters steady while baking.
  • Broil for the last 2-3 minutes to achieve a golden, bubbly cheese topping.
  • Taste the sauce before assembling the oysters and adjust seasoning, as needed.
  • If sauce is too thick, add a touch more cream.
  • If grilling, ensure the oysters are stable by using a grill pan or foil to prevent tipping.
  • Serve the oysters hot, for the best flavor and texture.
  • Use leftover sauce for pasta, or heat and use to top the baked oysters.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Easy
  • Cuisine: Seafood

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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