We love oysters. We love sriracha. And we love the way panko marries with seafood. Add a little mayonnaise (Dukes is our favorite), a few minutes on a hot grill and a squeeze of fresh lemon. Voila! A spicy, creamy grilled oyster. Three or four make a lovely appetizer. Six to eight per person would be just right for a main course. Pair with a salad of baby greens, sliced radishes, creamy avocado and a light vinaigrette.
You're welcome.
Ingredients
12 Chesapeake Gold Oysters or CB Salts freshly shucked
2 Tablespoons Mayonnaise
1 Teaspoon Sriracha
12 Teaspoons Panko Bread crumbs
1 Large lemon cut in 12 slices
Serves: 2-4
Time to Prepare: 10 minutes
Instructions
Mix sriracha and mayo together in a bowl.
Place a dollop – a half teaspoon – of mayo-sriracha mix on each oyster
Place a teaspoon of panko on each oyster
Grill oysters on high heat until topping turns light golden brown (about 3-5 minutes). If using a conventional oven, place rack 4″ from heating element and set to low broil
Squeeze lemon juice lightly on each oyster or serve with a lemon wedge on the side
Notes
Adjust amount of spicy mayo and panko upwards if oysters are very large.
Recipe can be easily doubled or tripled for 24 or 36 counts of oysters.
Recipe courtesy of Avocadopesto.com
