Oh boy, is this a winner - even for someone who is a dubious oyster lover. I've had this recipe for years (a crinkled newspaper article from somewhere we lived ) - it's the recipe of Marie Rizzio of Traverse City, MI who won a $1,000. for it in the National Oyster Cook-Off in Leonardtown MD.
They are a little loose, but do hold together
And delicious!
Oyster Cakes with Caper-Cayenne Mayonnaise
1 pint, fresh oysters, drained
1/2 cup panko
3 green onions, tops include, minced
2 small garlic cloves, minced
2 T. snipped parsley
1/4 cup Parmesan cheese, grated
1/8 tsp. dried basil (1/2 tsp. fresh)
1/8 tsp. dried oregano (1/2 tsp. fresh)
2 large eggs, lightly beaten
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Caper-Cayenne Mayonnaise
3/4 cup mayonnaise
1 T. half-&-half (I didn’t use, I like the sauce thicker)
2 T. capers, finely chopped
1/8 to 1/4 tsp. cayenne pepper
Rinse, pat dry and chop the oysters. Combine in a bowl with the panko, onions, garlic, parsley, Parmesan and eggs.
Form into cakes, about 3” across and 1” thick. Chill, uncovered, about 30 minutes.
Prepare mayonnaise while oyster cakes are chilling. In a small bowl, combine mayonnaise and remaining ingredients and blend well. Refrigerate.
To cook oyster cakes, heat about 1/4" canola oil in a heavy skillet over medium-high heat. Add cakes, being careful not to crowd them in a skillet, and brown on both sides.
Serve cakes on a bed of shredded lettuce with caper-cayenne mayonnaise.
We had two bottles of wine opened and both of them were great with the oyster cakes.
Columbia Crest Reisling
Bernard Griffin Syrah '07
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and, while we were playing with the oysters, we had a little side dish and drink - Limoncello Collins and Tomatillo & Black Bean salsa - really good together. Would have been perfect for a sunny day!
They are a little loose, but do hold together
And delicious!
Oyster Cakes with Caper-Cayenne Mayonnaise
1 pint, fresh oysters, drained
1/2 cup panko
3 green onions, tops include, minced
2 small garlic cloves, minced
2 T. snipped parsley
1/4 cup Parmesan cheese, grated
1/8 tsp. dried basil (1/2 tsp. fresh)
1/8 tsp. dried oregano (1/2 tsp. fresh)
2 large eggs, lightly beaten
----
Caper-Cayenne Mayonnaise
3/4 cup mayonnaise
1 T. half-&-half (I didn’t use, I like the sauce thicker)
2 T. capers, finely chopped
1/8 to 1/4 tsp. cayenne pepper
Rinse, pat dry and chop the oysters. Combine in a bowl with the panko, onions, garlic, parsley, Parmesan and eggs.
Form into cakes, about 3” across and 1” thick. Chill, uncovered, about 30 minutes.
Prepare mayonnaise while oyster cakes are chilling. In a small bowl, combine mayonnaise and remaining ingredients and blend well. Refrigerate.
To cook oyster cakes, heat about 1/4" canola oil in a heavy skillet over medium-high heat. Add cakes, being careful not to crowd them in a skillet, and brown on both sides.
Serve cakes on a bed of shredded lettuce with caper-cayenne mayonnaise.
We had two bottles of wine opened and both of them were great with the oyster cakes.
Columbia Crest Reisling
Bernard Griffin Syrah '07
----
and, while we were playing with the oysters, we had a little side dish and drink - Limoncello Collins and Tomatillo & Black Bean salsa - really good together. Would have been perfect for a sunny day!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com