Deviled Oysters

Oxmoor House
12 servings


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1 medium-size green pepper, chopped
3/4 cup chopped onion
3/4 cup sweet pickle relish, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped fresh parsley
3/4 cup butter or margarine, divided
2 cups soft breadcrumbs, divided
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
3 (12-ounce) containers fresh Select oysters, drained


Sauté green pepper, onion, pickle relish, red pepper, and parsley in 1/2 cup butter in a large skillet until tender. Stir in 1 cup breadcrumbs, Worcestershire sauce, salt, pepper, egg, and oysters. Spoon evenly into 12 seashells or ramekins. Cover; chill at least 1 hour.

Sauté 1 cup breadcrumbs in remaining butter until lightly browned. Top oyster mixture with sautéed breadcrumbs; sprinkle with paprika. Place shells on baking sheets. Bake at 350° for 30 to 35 minutes. Serve hot.

Created date

February 2010