Oyster Recipes
Listed below are some of the popular recipes that we have acquired, tested, and played with over the years.If you’d like to try them out, feel free to dump them to your printer right now.

If you have a recipe you’d like to share with us please email us.




1 pt. oysters
2 tsp. chopped celery (optional)
1/2 tsp. salt
Dash of pepper & paprika
Bacon slices, cut in half


DIRECTIONS: Drain oysters on paper towels. Sprinkle with salt, pepper, paprika & celery. Roll bacon around each oyster & secure with toothpick.Place under broiler for 8-10 minutes, or until bacon is crisp. Turn carefully & broil other side for 4-5 minutes, or until bacon is crisp.Serve at once as appetizers or for a meal.



3 Brady’s MEDIUM oysters sliced into bite size pieces
1 tsp. Real Bacon Bits
2 tbl. vegetable cooking oil
1 tbl. butter
1 clove garlic, crushed
3 Medium sized fresh mushrooms, chopped coarsely
2 tbl. chopped green onion
1 tbl. chopped green pepper
2 large eggs scrambled with 2 tbl. of Half & Half


DIRECTIONS: Using small saute pan, gently heat the cooking oil, butter & bacon bits. When butter is melted add the oysters & garlic. Heattill mixture bubbles, stirring continually, then add the vegetables to the pan. Cook for about 2 minutes, then add the egg mixture and cook until the eggs are firm. Be sure that you stir the mixture well to prevent the burning of the eggs and oysters. Serve as we do with golden hash browns and a fresh fruit cup.


1 pint MEDIUM oysters (drained)
1/2 cup of flour
1/2 cup cornmeal
1/2 tsp. salt
1/4 tsp. pepper
2-3 Tbls. dried, chopped parsley
1/2 tsp. garlic powder, or
2 cloves minced garlic
1 tsp. Lemon-Dill seasoning powder


DIRECTIONS: Mix all dry ingredients well & dredge oysters thoroughly in mixture. Let oysters sit on paper towels for a few minutes after dredging in flour mixture. Prepare frying pan with about 1 to 2 Tbls. oil (heated) to which you add 1 to 2 Tbls. margarine. When sizzling hot- add oysters. Brown lightly and turn to brown other side (gently). Serve immediately with fresh lemon and/or tartar sauce.



Oyster stew may be pure & simple, or rich, hearty & spicy. The main factor is DO NOT BOIL MILK &DON’T OVERCOOK OYSTERS.

1 pint small oysters salt to taste
1 qt. milk or half & half
Butter, Freshly ground pepper, and Tabasco Sauce

DIRECTIONS: Saute oysters in 2 Tbl. butter, together with their own liquor, until edges begin to curl (don’t exceed 5 minutes). In large sauce pan, heat milk and add any flavor variations at this time. DO NOT BOIL.Add oysters with their liquor and simmer until heated through, approx. 5 to 8 minutes. Season to taste with salt and pepper and a dash of Tabasco. Add 2 Tbl. butter, heat until melted. Heat bowls in warm oven. Pour oyster stew in each bowl and top off with 1/2 Tbl. butter, and sprinkle with paprika or parsley.


  • Add 1/4 tsp. grated nutmeg, or 1 bay leaf and 1 Tbl. parsley to milk
  • Add 1 tsp. tarragon or thyme.
  • Add finely minced garlic and a dash of cayenne pepper.
  • Saute 1/2 cup of minced onions and celery in button then add to milk and oysters.