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Food

Recipe: New oyster casserole

Posted November 13, 2019 12:07 p.m. EST
Updated November 13, 2019 12:10 p.m. EST

— Chef Jason Smith from Cantina 18 in Raleigh shares one of his favorite holiday oyster recipes.

Ingredients

  • 4 dozen North Carolina oysters, shucked and drained well
  • 3 cups Panko breadcrumbs
  • 4 large eggs
  • 1-½ cups heavy cream
  • ½ cup milk
  • Juice from 1 lemon
  • Zest from 2 lemons
  • 1 tbsp Worcestershire Sauce
  • Dash of Texas Pete
  • 3 tbsp fresh oregano (chopped)
  • 1 tbsp fresh thyme leaves
  • 1 tsp ground nutmeg 1 tbsp kosher salt
  • Cracked black pepper to taste

Preparation

  • Heat oven ​to 375 degrees.
  • Spread Breadcrumbs​ on a shallow baking sheet and toast until golden brown.
  • In a large bowl, whisk​ eggs, cream, milk, lemon juice, Worcestershire sauce, herbs and Texas Pete.
  • Add nutmeg, salt and pepper to taste.
  • Fold in​ oysters and breadcrumbs.
  • Pour into​ a buttered shallow casserole dish.
  • Bake​ about 20 minutes until bubbling and golden brown.
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