Restaurant Recipes

Original Oyster House Baked Stuffed Oysters

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Yield: 2 servings


  • 12 large oysters on the half shell
  • 1/2 cup scallions, diced fine
  • 3/4 pound jumbo lump crabmeat
  • 1 cup seasoned bread crumbs
  • 16 strips crisp cooked bacon, crumbled
  • 6 pounds shredded Swiss cheese
  • Garlic butter
  • Salt and pepper, to taste
  • Tabasco sauce
  • Lea & Perrins Worcestershire Sauce


  1. Open oysters, cut muscle and remove from shell. Scrub shells, rinse and set aside to dry.
  2. Sauté scallions lightly in garlic butter.
  3. In a mixing bowl fold together gently the crabmeat, scallions and bread crumbs and season with salt and pepper and a few drops of Tabasco and Lea & Perrins.
  4. Brush oyster shells with garlic butter and put oyster back in shell; season with salt and pepper.
  5. Bake at 350 degrees F (preheated) for 3 to 5 minutes.
  6. Remove from oven and place a small amount of crabmeat mixture on top of each oyster. top with crumbled bacon and cheese and place back in oven and continue to bake for 5 to 10 minutes.
  7. Finish under broiler to brown cheese.


Posted by GayleL at Recipe Goldmine 2/20/2002 1:37 pm.

Source: Original Oyster House Seafood Restaurant, Mobile, Alabama

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