Oyster Roll Recipes

LOBSTER ROLLS

Steps:

• Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
• In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
• Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

SMOKED OYSTER ROLL

Steps:

• In medium bowl (not in food processor) cream cheese with wooden spoon. Stir in mayonnaise, Worcestershire, garlic, onion, hot pepper sauce, and salt to taste. Blend well.
• Lightly oil a large piece of waxed paper and spread cheese mixture into 16 x 6 inch rectangle.
• In sieve, drain oysters and rinse with cold water. Pat dry with paper towels and chop finely. Spread on top of cheese rectangle, leaving small border all around. With spatula and using waxed paper as a guide, roll up jelly roll style as tightly as possible, staring from long side. Wrap well and refrigerate overnight.
• To serve, cut roll into 1/4 inch slices with very sharp knife. Dip knife into hot water occasionally for neater slices. Place on top of rounds of melba toast. Makes about 60 appetizers.
• Canadian Living Christmas Cookbook.

GRANDMA'S OYSTER ROLL

Steps:

• Soften cream cheese and add next 4 ingredients plus olives.
• Spread on wax paper and chill in frig till hardened.(make long rectangle).
• Remove from frig and spread with oysters and pecans.
• Roll into log form and garnish with parsley and paprika.
• Chill in Frig. Serve with assorted crackers.

OYSTERS ROCKEFELLER EGG ROLLS

Steps:

• In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving drippings in skillet. Place flour in a shallow dish. Sprinkle oysters with salt and cayenne pepper; toss in flour. Cook in reserved drippings until golden brown, 3-4 minutes; drain. , Wipe out skillet. In same skillet, cook shallot, garlic and parsley in canola oil over medium heat until shallot is tender, 2-3 minutes. Add spinach and lemon zest; cook, stirring occasionally, until heated through, 2-3 minutes. Transfer spinach mixture to a bowl; stir in oysters and bacon. , In a small bowl, whisk egg and 1 teaspoon water. Brush edges of an egg roll wrapper. Place ¼ cup oyster mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling. , In an electric skillet, heat ½ in. of canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. If desired, serve with cocktail sauce and lemon wedges.

CREAM CHEESE OYSTER ROLL

Steps:

• Blend mayo with cream cheese.
• (Lowfat products can be used with no effect on taste.) Mix in worcestershire sauce, garlic and onion salt.
• Spread on oiled waxed paper in a rectangular shape, 1/2-inch thick.
• Refrigerate for 2 hours.
• Mash drained oysters with a fork in a small bowl, then spread over the chilled cheese mixture, keeping 1/4 inch away from the edges.
• Roll as a jelly roll and chill for at least six hours until ready to serve.
• Coat outside of roll with parsley and nuts.
• Serve with crackers.

FRIED OYSTER ROLLS

Steps:

• For tartar sauce: In a large bowl, mix the ingredients thoroughly.
• Refrigerate.
• Makes about 4 1/2 cups- more than you will need.
• Oysters: In a deep saucepan or pot, heat the oil (3 inches deep) to 350 degrees Fahrenheit.
• Mix the cracker meal and flour in a large dish.
• Drain the oysters in a strainer and drop them into the cracker meal mixture one by one, keeping them separated.
• Coat each oyster well, then shake off the excess.
• Drop each oyster gently into the hot oil and fry until they are golden brown, about 3 to 4 minutes.
• It's important not to overfry them.
• Drain them on paper towels and sprinkle with kosher salt.
• Meanwhile in a large skillet over medium heat, melt butter.
• Place rolls in the skillet on their sides.
• Cook until browned, turn and cook other side.
• Spread tartar sauce inside each roll, place oysters in roll and serve immediately.