Best Oyster Loaf Recipes

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SAN FRANCISCO OYSTER LOAF



San Francisco Oyster Loaf image

This recipe has a Southern US tradition, but I grew up in the San Francisco Bay Area and I can remember my mother talk about how the butter would squirt from the loaves that Grandad would bring home from Fisherman's Wharf. I don't know how close this is to what Grandad brought home, but it sure is good! Being comfort food, use butter or don't bother.

Provided by Skypoodle

Categories     Savory Pies

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

1 loaf French bread, sourdough preferred
1/2 cup butter
1 tablespoon onion, minced
1 garlic clove, minced
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
parsley
lemon wedge
red pepper sauce
1 pint oyster, rinsed and drained
1 egg, well beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups cracker crumbs
1/4 cup butter, melted

Steps:

  • Slice the bread in half, lengthwise and scoop out the soft center from the lower half. Save for other use in other dishes. Place both halves of loaf on a baking sheet, cut side up.
  • Melt butter in a small sauce pan and blend in onion, garlic, thyme, basil, paprika and cayenne. Brush 2/3 of the butter mixture over cut edges of the bread, covering completely. Bake at 350F for 15 minutes or until slightly browned.
  • Rinse oysters in cold water and drain. Mix egg, salt and pepper in small bowl. dip oysters into egg mixture then coat with cracker crumbs. Saute in butter until golden brown.
  • Fill lower half of loaf with oyster filling, cover with top of loaf and brush with seasoned butter (pour any remaining butter over the oyster filling).
  • Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces and garnish each piece with parsley and a lemon wedge. Have Tabasco or Red's hot sauce available for those who desire.
  • Serve hot.

CREATIVE OYSTER LOAF



Creative Oyster Loaf image

Provided by Emeril Lagasse

Time 20m

Yield 1 serving

Number Of Ingredients 15

3/4 cup oil, for pan-frying
1 cup cornmeal
1 tablespoon Creole spice, recipe follows
12 freshly-shucked oysters
1 large round loaf bread topped with sesame seeds, 8-inches in diameter
1/4 cup prepared tartar sauce
1/2 cup shredded lettuce
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a medium saute pan with deep sides begin heating oil. Season cornmeal with Creole spice. Dredge oysters in cornmeal mixture and add to hot oil, without crowding. Cook about 1 1/2 minutes, turning once. Remove with a slotted spoon and drain excess grease on paper towels. Slice bread in half horizontally across the middle. Open up loaf and spread a generous layer of tartar sauce on bottom half. Spread lettuce over and top with perfectly-cooked oysters. Replace bread top and eat immediately.
  • Combine all ingredients thoroughly and store in an airtight jar or container.

CHESAPEAKE OYSTER LOAF



Chesapeake Oyster Loaf image

"Oyster loaves" have been served for many decades, though the oysters were not fried, at least in the earlier days; the bread was hollowed out, rather than split; and butter was commonly used, rather than lettuce or tomato. La Médiatrice, or "the peacemaker", was the name given the oyster loaf in New Orleans in the 1800s: "Men out late carousing in the French Quarter brought home the golden toasted loaf, hollowed out and stuffed with hot creamed oysters or perhaps buttery fried oysters, as a peace offering to their jealous wives. The loaves were sold all over the Quarter for pennies. In 19th-century oyster-crazed America, the loaf was known elsewhere too. The original Joy of Cooking (1931) includes a recipe, although by then the loaf had metamorphosed into Creamed Oysters in Bread Cases, which sounds better suited to a ladies' lunch than to making marital amends." From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 loaf bread, unsliced
butter
2 dozen oysters
1/2 cup cream
1 tablespoon celery, minced
salt and pepper, to taste
1 drop Tabasco sauce

Steps:

  • Preheat oven to 350°F.
  • Cut top crust of bread off and scoop out inside.
  • Butter 1/3 of the scooped out bread and toast in the oven.
  • Fry oysters in butter; add cream, celery, pepper, salt, Tabasco and toasted bread.
  • Fill the hollowed loaf with this mixture, cover with top crust and bake for 20 minutes, basting often with oyster liquor.
  • Slice and serve hot.

Nutrition Facts : Calories 397.7, Fat 12.9, SaturatedFat 5.3, Cholesterol 122.1, Sodium 674.2, Carbohydrate 44.3, Fiber 1.6, Sugar 2.9, Protein 24.4

OYSTER LOAF SANDWICH



Oyster Loaf Sandwich image

I think the shrimp (or even scallops) can replace oysters in this sandwich. The tartar sauce for the sandwich is included but you can easily use your own favorite store tartar sauce instead. Recipe source: Bon Appetit (August 1990)

Provided by ellie_

Categories     Lunch/Snacks

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 20

3 egg yolks (or use egg beaters)
8 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
1/3 cup green onion, minced
1/2 cup parsley, minced
1/3 cup dill pickle, minced
salt
1 French bread (15 inches long) or 1 Italian bread (15 inches long)
1 cup breadcrumbs
2 eggs
2/3 cup milk
1 1/2 cups flour
32 oysters, shucked (or 4 (8 ounce)
pepper
cayenne pepper
vegetable oil
2 cups lettuce, shredded
2 tomatoes, sliced

Steps:

  • To make the tartar sauce: (see note above for short cut) Place yolks (or egg beaters), 1 tablespoon oil, lemon juice, mustard and cayenne in food processor or blender and blend or process to combine. With machine running add the remaining oil (7 tablespoons) and process until thick. Transfer tartar sauce to a small bowl and stir in remaining sauce ingredients (green onions - salt. (*sauce can be prepared two days ahead and refrigerated).
  • To prepare bread for sandwiches: using a long serrated knife, cut loaves in half length-wise. Remove centers from each half, leaving a 1-inch shell. Place bread centers in clean processor or blender and using on/off turns, process until crumbs are fine. Transfer to pie dish or medium bowl and stir in dry breadcrumbs.
  • To prepare oysters: set up three pie dishes or bowls for dipping. Pie dish 1: whisk eggs and milk together in dish, set aside. Pie dish 2: pour in flour and set aside. Pie dish 3: bread crumbs.
  • Season oysters with salt and pepper and then dredge in flour, patting off excess, dip in egg mixture and then roll in the breadcrumbs. Repeat for all oysters (or see note above and use other or a combination of shell fish) and then refrigerate for 20-30 minutes.
  • Preheat oven to 350°F.
  • Place bread halves on cookie sheet and bake for 15 minutes or until golden brown.
  • Heat oil in skillet or deep fryer to 375°F.
  • Deep fry oysters in batches until crisp and golden brown, turning occasionally (3-5 minutes). Remove with slotted spoon and drain on paper towels.
  • To make sandwiches: spread the tartar sauce (see note above in description) on insides of each bread half, sprinkle with lettuce over the bottom halves and then top with tomato slices and finally top with oysters. Cover loaves with top halves of the bread. Cut each loaf into thirds.

Nutrition Facts : Calories 746.2, Fat 31.4, SaturatedFat 6.3, Cholesterol 302, Sodium 815.5, Carbohydrate 74.7, Fiber 3.9, Sugar 3.2, Protein 39.3

OYSTER LOAF



OYSTER LOAF image

Categories     Shellfish     Appetizer

Yield 4-6

Number Of Ingredients 9

Small round sourdough loaf (bake & serve)
¼ c butter, melted
5 strips bacon
10 oz jar oysters, drained, cut up
¼ c flour
s/p
4-5 green onions, sliced
Cut up cherry tomatoes
Bread crumbs from cut pieces

Steps:

  • 1. Cut loaf in ½, horizontally. Cut ¼" lid off top, so it sits flat. Cut out centers of top & bottom, leaving a ½" wall in each 'bowl'. 2. Drizzle melted butter over each piece. 3. Fry bacon in large skillet. Remove. Keep 1-2 tb fat. 4. Toss oysters, flour, and s/p to combine 5. Fry green onion in bacon grease a few minutes, add oysters and bacon, crumbled. Fry 5 minutes or so, stirring. 6. Add cherry tomatoes and bread crumbs, cook 7. Divide into breadhalves. Wrap foil around bottom of bread 8. 350° 25 min, or 375° 15-20 then broil til top is golden. WATCH!!

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