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Baked Oysters with Bacon


  • 2 dozen large oysters, unshucked
  • 6 slices bacon
  • 1 cup fresh cracker crumbs
  • ½ cup mayonnaise
  • 2 tablespoons thinly slicked green onion, including tops
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Tabasco sauce
  • ½ teaspoon Dijon mustard
  • ½ cup freshly grated Parmesan cheese
  • rock salt

Preheat the over to at 450° F.

Scrub oysters with stiff brush under cold, running water. Shuck, reserving deep half of shells. Drain oysters. Cut bacon slices into quarters. Cook until limp, but not brown. In small bowl, combine crumbs, mayonnaise, onion, lemon juice, Tabasco and mustard.

Place deep layer of rock salt in bottom of large pan or baking dish. Arrange reserved shells in rock salt, being sure that they are level. Place one oyster in each shell. Spread crumb mixture over each. Top with a piece of bacon, then sprinkle with cheese. Bake until bacon is crisp and oysters are done, about 8 to 10 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas