Oyster Dip Recipes

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HOT CRAB-AND-OYSTER DIP



Hot Crab-and-Oyster Dip image

Fresh oysters are used to gild this creamy, cheesy crab dip, then the whole thing is baked until hot and golden. Horseradish adds a spicy kick that cuts through the richness.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 12

Unsalted butter, room temperature, for baking dish
8 ounces creme fraiche
6 ounces Jarlsberg, Swiss, or cheddar cheese, grated (1 1/2 cups)
4 1/2 teaspoons prepared horseradish
2 scallions, trimmed and thinly sliced (about 1/4 cup), plus more for serving
2 cloves garlic, minced (2 teaspoons)
1/2 teaspoon sweet paprika
2 tablespoons unbleached all-purpose flour
12 oysters, shucked, liquor reserved (about 1/4 cup)
1 pound fresh lump crabmeat, preferably Chesapeake blue, drained and picked over
Kosher salt
Assorted crudites or crackers, for serving

Steps:

  • Preheat oven to 450 degrees. Butter a 1 1/2-quart baking dish or 10-inch ovenproof skillet. In a large bowl, combine creme fraiche, cheese, horseradish, scallions, garlic, paprika, flour, and oyster liquor. Gently fold in crabmeat; season lightly with salt. Transfer to prepared dish, making 12 small divots in mixture with the back of a spoon. Press an oyster into each.
  • Bake until hot, bubbling, and golden, 20 to 25 minutes. Serve hot, with crudites or crackers.

HOT CRAB AND OYSTER DIP



Hot Crab and Oyster Dip image

This fairly traditional hot crab dip, rich with mayonnaise, Monterey Jack and plenty of hot sauce, has one major difference: the addition of chopped oysters, which add a saline note to all the creaminess. You can mix the ingredients together a day ahead and store it in the refrigerator. But be sure to bake it just before serving. You want the cheese hot, melted and very gooey.

Provided by Melissa Clark

Categories     dinner, dips and spreads, appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 13

Olive oil, for greasing pan
1 pound lump crab meat
4 ounces canned oysters, drained and coarsely chopped to yield 1/2 cup
4 ounces (1 cup) Monterey Jack cheese, coarsely grated
1 jalapeño, seeded if desired, finely chopped
3/4 cup mayonnaise
2 ounces (1/4 cup) Parmigiano-Reggiano cheese, grated
1/4 cup thinly sliced scallions
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Crackers or bread, for serving

Steps:

  • Heat oven to 325 degrees. Grease a 9-inch square baking dish or 2-quart gratin dish with olive oil.
  • In a large bowl, stir together all of the ingredients. Taste and adjust seasonings, if necessary. Transfer mixture to baking dish. Bake until hot and golden brown, about 45 minutes. Serve hot or warm with crackers or bread.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 658 milligrams, Sugar 0 grams, TransFat 0 grams

SMOKED OYSTER DIP



Smoked Oyster Dip image

The great taste of oysters, all ready for a cracker. Garnish with chopped chives.

Provided by Lee Douglas

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 5m

Yield 6

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1 (3.75 ounce) can smoked oysters
2 tablespoons sour cream
1 teaspoon liquid smoke flavoring
1 teaspoon Worcestershire sauce
¼ teaspoon hot sauce (such as Tabasco®)

Steps:

  • Combine cream cheese, oysters, sour cream, liquid smoke, Worcestershire sauce, and hot sauce in a blender. Blend until well mixed and oysters are chopped to desired consistency.

Nutrition Facts : Calories 178.8 calories, Carbohydrate 3.2 g, Cholesterol 55.5 mg, Fat 16.6 g, Fiber 1.2 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 192.2 mg, Sugar 0.2 g

RAW OYSTERS WITH 3 DIPPING SAUCES



Raw Oysters with 3 Dipping Sauces image

Provided by Bobby Flay

Categories     appetizer

Time 1h5m

Yield 4 servings

Number Of Ingredients 23

1 cup red wine vinegar
1 pureed canned chipotle
1 1/2 tablespoons cracked black peppercorns
2 medium shallots, finely diced
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons honey
Salt and freshly ground pepper
2 cups fresh lime juice
3/4 cup fresh orange juice
2 tablespoons minced ginger
1 tablespoon minced garlic
1 tablespoon honey
1/2 cup minced shallots
2 tablespoons coarsely chopped cilantro
3 limes, segmented
1 tablespoon lime zest
Salt and freshly ground pepper
1 cup ketchup
2 tablespoons grated fresh horseradish
Dash of hot pepper sauce
Dash of Worcestershire sauce
1 tablespoon fresh lime juice
24 raw oysters, shucked

Steps:

  • For the mignonette: Combine the vinegar, chipotle, peppercorns, shallots, cilantro, and honey. Season to taste with salt and pepper and chill.
  • For the relish: In a medium saucepan, combine the juices, ginger, garlic and honey and bring to a boil over high heat. Reduce by half and set aside to cool. When the syrup has cooled to room temperature, add the shallots, cilantro, lime segments, and zest. Season to taste with salt and pepper and pour into a nonreactive bowl.
  • For the horseradish sauce: Combine all ingredients.
  • For the oysters: Serve the oysters on ice with the mignonette, relish and horseradish sauce.

70'S MOCK OYSTER DIP



70's Mock Oyster Dip image

My parents would always have a party on Christmas eve at our house and invite all of our family. My mom would make all those 70's appetizers, but this was one of my favorites. It tastes just like oysters but there are none in it....its amazing.

Provided by Stacey Lawson

Categories     Vegetable Appetizers

Time 20m

Number Of Ingredients 7

3 celery stalks, minced
1 medium onion, minced
4 oz can mushrooms, stems and pieces
6 oz roll garlic cheese, cut into cubes
1 stick of butter
10 oz frozen chopped broccoli, cooked and drained
10 1/2 oz can of cream of mushroom soup

Steps:

  • 1. Sauté celery, onion, and mushrooms in butter for five minutes on medium heat.
  • 2. Lower heat and add remaining ingredients. Simmer gently, stirring until mixture is smooth.
  • 3. Serving Suggestions: Serve as a hot dip with butter crackers. Fill miniature pastry/patty shells with mixture and bake at 450 degrees for 10 minutes.

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