Are you looking for new ways to use canned oysters in your cooking? Look no further! Canned oysters are a versatile ingredient that can be used in a variety of dishes, from soups and stews to pasta and stir-fries. In this article, we will explore 18 deliciously easy recipes that showcase the many uses of canned oysters.
From comforting chowders and creamy dips to spicy stir-fries and savory risottos, there’s something for everyone in this collection. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire you to get creative with canned oysters in your kitchen.
Creamy Canned Oyster Chowder
Cozy up with this rich and creamy chowder that combines the brininess of oysters with the comfort of a warm, comforting soup.
Ingredients:
– 1 (16 oz) can oysters, drained and chopped
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1/2 cup milk
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Stir in flour; cook for 1 minute.
4. Gradually add cream and milk; bring to a simmer.
5. Add oysters, paprika, salt, and pepper; stir to combine.
6. Reduce heat to low and let simmer for 10-15 minutes or until soup has thickened slightly.
Cooking Time: 20-25 minutes
Spicy Canned Oyster Stir-Fry
Add a burst of savory flavor to your meal with this quick and easy stir-fry recipe featuring canned oysters.
Ingredients:
– 1 can (8 oz) of oysters, drained and rinsed
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon soy sauce
– 1 tablespoon sriracha sauce
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook, stirring occasionally, until softened, about 3 minutes.
3. Add ginger; cook for an additional minute.
4. Stir in oysters, soy sauce, and sriracha sauce. Cook, stirring constantly, for 2-3 minutes or until oysters are heated through.
5. Season with salt and pepper to taste.
6. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Garlic Butter Canned Oyster Pasta
Transform ordinary pasta into a decadent dish with this simple yet flavorful recipe that combines the richness of garlic butter and canned oysters. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz pasta (such as spaghetti or linguine)
– 1 can (3 oz) oysters, drained and chopped
– 2 tbsp unsalted butter
– 1 clove garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add chopped oysters to the skillet and stir to combine with garlic butter. Cook for an additional 2-3 minutes.
4. Combine cooked pasta with oyster mixture. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Canned Oyster and Spinach Dip
Elevate your party with this unique and delicious dip that combines the richness of oysters with the earthiness of spinach.
Ingredients:
– 1 (16 oz) can oysters, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 8 oz cream cheese, softened
– 1/2 cup mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: paprika or chives for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, combine chopped oysters, spinach, cream cheese, mayonnaise, and lemon juice.
3. Mix until smooth and well combined.
4. Transfer the mixture to a baking dish or small cast-iron skillet.
5. Bake for 20-25 minutes, or until lightly golden brown around edges.
6. Serve warm with crackers, chips, or vegetables.
Cooking Time: 20-25 minutes
Fried Canned Oyster Po’ Boy Sandwich
Fried Canned Oyster Po’ Boy Sandwich Recipe
This Southern-inspired sandwich combines the savory flavor of canned oysters with the crunch of a fried exterior, all on a soft baguette. Perfect for a quick and satisfying meal.
Ingredients:
– 1 can oysters, drained and chopped
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– 4 baguette slices
– Lettuce, tomato, and remoulade sauce (optional)
Instructions:
1. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each oyster piece into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry oysters for 2-3 minutes on each side, or until golden brown and crispy.
5. Assemble sandwiches by placing fried oysters on baguette slices, followed by lettuce, tomato, and remoulade sauce (if using).
6. Cook time: approximately 15 minutes.
Canned Oyster and Bacon Risotto
This rich and creamy risotto combines the brininess of canned oysters with the smokiness of crispy bacon, perfect for a comforting weeknight dinner.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 6 slices of cooked bacon, diced
– 1 can (3 oz) oysters, drained and chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet over medium heat. Add the bacon and cook until crispy.
2. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. After 20 minutes of cooking, stir in the chopped oysters and Parmesan cheese.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 25-30 minutes
Asian-Style Canned Oyster Soup
This creamy and comforting soup is a unique twist on traditional oyster soups, featuring the rich flavors of Asian cuisine.
Ingredients:
– 1 can (12 oz) of oysters, drained and chopped
– 2 tablespoons of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of grated fresh ginger
– 2 cups of chicken broth
– 1 cup of coconut milk
– 1 teaspoon of soy sauce
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent, about 3-4 minutes.
3. Add the chopped oysters and cook for an additional minute.
4. Pour in the chicken broth and coconut milk; bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-12 minutes or until heated through.
6. Stir in soy sauce; season with salt and pepper to taste.
Cooking Time: 15-18 minutes
Serve: Hot, garnished with chopped green onions and toasted sesame seeds if desired.
Canned Oyster and Cheese Stuffed Mushrooms
Elevate your appetizer game with this unique and savory recipe that combines the brininess of canned oysters with the creaminess of cheese, all nestled within a crispy mushroom cap.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), stems removed
– 1 can of oysters (drained and rinsed)
– 1/2 cup grated cheddar cheese
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together oysters, cheese, and butter until well combined.
3. Stuff each mushroom cap with the oyster-cheese mixture, dividing it evenly among the mushrooms.
4. Season with salt and pepper to taste.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Smoky Canned Oyster Gumbo
This hearty gumbo recipe combines the smokiness of canned oysters with the richness of dark roux, perfect for a cold winter’s night. This quick and easy dish is sure to become a staple in your kitchen.
Ingredients:
– 1 can (8 oz) smoked oysters, drained and chopped
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 1 cup dark roux (see note)
– 2 cups chicken broth
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and celery; cook until tender, about 5 minutes.
3. Stir in chopped oysters, dark roux, chicken broth, paprika, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Note: To make dark roux, melt 2 tablespoons butter in a small skillet over medium heat. Add 2 tablespoons all-purpose flour; whisk to combine. Cook for 5-7 minutes or until the mixture is dark brown and has a nutty aroma.
Canned Oyster and Herb Fritters
Elevate your appetizer game with these crispy, flavorful fritters packed with canned oysters and fresh herbs. Perfect for a quick snack or party favorite.
Ingredients:
– 1 (8 oz) can of oysters, drained and chopped
– 1/2 cup all-purpose flour
– 1/4 cup cornmeal
– 1/4 cup chopped scallions (green onions)
– 1/4 cup chopped parsley
– 1 egg, beaten
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat the oil in a deep fryer or a large skillet to 375°F.
2. In a bowl, combine flour, cornmeal, scallions, parsley, egg, lemon juice, salt, and pepper. Stir until well combined.
3. Add the chopped oysters to the mixture and stir gently to distribute evenly.
4. Using a spoon, drop small amounts of the mixture into the hot oil, about 1/4 cupfuls.
5. Fry for 2-3 minutes or until golden brown, flipping halfway through.
6. Remove fritters from oil with a slotted spoon and drain on paper towels.
Cooking Time: 10-12 minutes
Lemon Garlic Canned Oyster Linguine
Brighten up your pasta dish with the zesty flavors of lemon and garlic, paired perfectly with canned oysters.
Ingredients:
– 8 oz linguine pasta
– 1 can (3.75 oz) oysters, drained and chopped
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-low. Add garlic and sauté for 1 minute until fragrant.
3. Add the chopped oysters and stir to combine with garlic. Cook for an additional 2-3 minutes or until heated through.
4. Stir in lemon juice and reserved pasta water to create a creamy sauce.
5. Combine cooked linguine with the oyster-garlic mixture, tossing to coat.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Canned Oyster and Cornbread Casserole
A hearty, comforting casserole that combines the brininess of canned oysters with the warmth of cornbread. Perfect for a cozy dinner or brunch.
Ingredients:
– 1 (8 oz) can oysters, drained and chopped
– 1 cup cornbread mix
– 1/2 cup milk
– 1 large egg
– 1 tablespoon butter, melted
– 1 cup frozen corn kernels, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chopped oysters, cornbread mix, milk, egg, and melted butter. Mix until just combined.
3. Stir in thawed corn kernels. Season with salt and pepper to taste.
4. Pour mixture into a greased 9×13-inch baking dish.
5. Bake for 35-40 minutes or until cornbread is golden brown and set.
Cooking Time: 35-40 minutes
Spicy Canned Oyster Tacos
Experience the bold flavors of Mexico with this unique and spicy twist on traditional tacos. Canned oysters add a briny richness to this flavorful dish.
Ingredients:
– 1 can of oysters, drained and rinsed
– 1/4 cup of diced onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of cumin
– 1/2 teaspoon of paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced radishes, lime wedges, cilantro, and crumbled queso fresco for garnish (optional)
Instructions:
1. In a large skillet, heat 1 tablespoon of oil over medium-high heat.
2. Add the chopped onion, jalapeño, and garlic to the skillet. Cook until the vegetables are softened, about 3-4 minutes.
3. Add the cumin and paprika to the skillet, cooking for an additional minute.
4. Stir in the oysters, cooking until they’re lightly browned, about 2-3 minutes.
5. Season with salt and pepper to taste.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by spooning the oyster mixture onto a warmed tortilla, garnishing with radishes, lime wedges, cilantro, and queso fresco (if using).
Cooking Time: 15-20 minutes
Canned Oyster and Potato Hash
A flavorful twist on traditional hash browns, this recipe combines the savory goodness of canned oysters with the comfort of potatoes. Perfect as a side dish or main course.
Ingredients:
– 1 can (6 oz) oysters, drained and chopped
– 2-3 large potatoes, peeled and diced
– 1 tablespoon butter
– 1 small onion, finely chopped
– Salt and pepper to taste
– Optional: 1 egg, beaten (for added richness)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine potatoes, oysters, onion, salt, and pepper. Mix well.
3. Add butter and mix until potatoes are evenly coated.
4. Transfer mixture to a 9×13 inch baking dish and shape into a flat layer.
5. Bake for 45-50 minutes or until potatoes are golden brown and crispy on top.
6. If using egg, beat it lightly and drizzle over the hash during the last 10 minutes of baking.
Cooking Time: 45-50 minutes
Canned Oyster and Scallion Pancakes
These crispy and flavorful pancakes are a great way to enjoy the brininess of canned oysters, paired with the pungency of scallions. Perfect as an appetizer or snack.
Ingredients:
– 1 can (6 oz) oysters, drained and chopped
– 2/3 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup scallion greens, chopped
– 1 egg, beaten
– 1 tablespoon butter, melted
Instructions:
1. In a bowl, whisk together flour, salt, and baking powder.
2. Add the chopped oysters, scallions, and beaten egg to the dry ingredients. Mix until just combined.
3. Gradually add the melted butter and mix until a thick batter forms.
4. Heat a non-stick skillet or griddle over medium heat. Drop small amounts of the batter onto the pan.
5. Cook for 2-3 minutes on each side, until pancakes are golden brown and crispy.
6. Serve warm with your favorite dipping sauce.
Cooking Time: 12-15 minutes
Canned Oyster and Tomato Stew
This comforting stew is a perfect blend of flavors and textures, featuring tender canned oysters, sweet tomatoes, and aromatic spices. A simple and satisfying meal that’s ready in no time!
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (3 oz) oysters, drained and chopped
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the paprika, salt, and pepper.
5. Add the canned oysters and diced tomatoes. Simmer for 10-12 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-17 minutes
Canned Oyster and Avocado Salad
A refreshing twist on traditional salads, this recipe combines the brininess of canned oysters with the creaminess of avocado.
Ingredients:
– 1 can of oysters (drained and chopped)
– 2 ripe avocados (diced)
– 1/2 red onion (thinly sliced)
– 1/4 cup of freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium-sized bowl, combine the chopped oysters, diced avocado, and thinly sliced red onion.
2. Squeeze the lime juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: None! This salad is best served chilled or at room temperature.
Canned Oyster and Ginger Fried Rice
A twist on traditional fried rice, this recipe combines the savory flavors of canned oysters with the spicy warmth of ginger for a unique and delicious meal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 can (3 oz) oysters, drained and chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 2 teaspoons soy sauce
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the ginger; stir-fry for 30 seconds.
4. Add the oysters; stir-fry until heated through.
5. Add the cooked rice, soy sauce, and salt; stir-fry until combined and heated through.
6. Taste and adjust seasoning as needed.
7. Transfer to a serving platter and garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your culinary game with these deliciously easy canned oyster recipes! From hearty chowders and stews to flavorful stir-fries and sandwiches, there’s something for everyone. Try making Creamy Canned Oyster Chowder or Spicy Canned Oyster Stir-Fry for a comforting meal. Or, add some seafood flair to your pasta with Garlic Butter Canned Oyster Pasta. With 18 mouthwatering recipes in total, you’ll never run out of ideas. So go ahead, get creative, and indulge in the rich flavor of canned oysters!
