Broiled Breaded Oysters

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 cup soft fresh bread crumbs
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon dried tarragon
  • ΒΌ teaspoon cayenne pepper
  • Salt
  • 3 dozen raw oysters, shucked
  • Β½ cup melted butter
  • Lemon wedges


  1. Preheat broiler for fifteen minutes.

  2. Combine the bread crumbs, parsley, tarragon, cayenne pepper and salt to taste. Drain the oysters and roll them in the seasoned crumbs. Place them in a single layer in a buttered baking dish.

  3. Pour half of the butter over the oysters and broil them briefly, just until they are golden on top. Turn each oyster carefully and pour the remaining butter over them. Broil briefly until brown. Serve with lemon wedges.

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