Oyster Casserole and Seafood Subs


Oyster Casserole

  • Oysters in shell
  • Oysters pre-shucked (drain off water)
  • Milk
  • Sleeve of Fresh Saltine Crackers
  • 2 Eggs
  • Clowney Seasoning Salt
  • Second Sleeve of Saltine crackers
  • Melted butter
  • Onion (chopped)
  • Half n Half

Seafood Subs

  • 2 Lobster Tails
  • 1/2 Pound of Shrimp (peeled and deveined)
  • 3 TBS Butter
  • Celery (chopped)
  • Red Bell Pepper (chopped)
  • Red Onion
  • 1/4 Cup of Dukes Mayonnaise
  • Hoagie Rolls
  • Shredded mixed cheese



Oyster Casserole: Pop fresh oysters in shell in oven to open up. Add milk to a bowl and dip preshucked oysters in milk. Crumble saltine crackers and line casserole dish with half of them and put the other half in a bowl. In a separate bowl, beat two eggs and then sprinkle them with Clowney Seasoning. Take oyster out of milk bowl and then dip them in egg wash and roll in bowl of crushed saltine crackers, then lay each one in the casserole dish that is also lined with crackers. Pour rest of eggs over rest of saltines in the bowl.  Then take another sleeve of saltine crackers and put in food processor to continue to grind. Sprinkle them across the oysters in the casserole dish. Leave a little to put into egg wash, add melted butter and pour over casserole. Grind onions in food processor. Drizzle onion across the top.  Pour half n half until it covers everything in casserole dish. Remove fresh oysters from oven and put into casserole. Let sit for a little while before baking in oven. Bake in oven at 375 degrees.

Seafood Subs: Split lobster tails and remove meat and chop and put into casserole dish. Add Shrimp and 3 TBS Butter and place in oven at 375 degrees. Chop 1 to 2 sticks of celery, chop red bell pepper and red onion and place into clean bowl. Add 1/4 cup of Dukes mayonnaise and mix well. Split Hoagie rolls in half, coat roll with the mayonnaise mixed with veggies spread and stuff with shrimp and lobster. Add cheese.

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