Oyster Stuffing Cakes Recipe

Name: Oyster Stuffing Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint (about 2 dozen) Eastern (virginica) shucked oysters with their liquor, finely chopped; 12 ounces stale bread cut into 1/2-inch cubes; 3 ounces (about 1/3 cup) freshly grated Parmesan; 1 stick (4 ounces) unsalted butter; 3 slices bacon, chopped; 4 stalks celery, chopped; 1 onion, chopped; 1 1/2 cups chicken stock, plus extra for binding; 2 tablespoons fresh oregano, chopped fine, or 1 tablespoon dried; 2 tablespoons fresh thyme, chopped fine, or 1 tablespoon dried; 6 fresh sage leaves, minced; 2 teaspoons ground coriander; Coarse salt; Black pepper; Neutral oil, such as grapeseed or canola, for pan-frying

Servings: persons

1 pint (about 2 dozen) Eastern (virginica) shucked oysters with their liquor, finely chopped
12 ounces stale bread cut into 1/2-inch cubes
3 ounces (about 1/3 cup) freshly grated Parmesan
1 stick (4 ounces) unsalted butter
3 slices bacon, chopped
4 stalks celery, chopped
1 onion, chopped
1 1/2 cups chicken stock, plus extra for binding
2 tablespoons fresh oregano, chopped fine, or 1 tablespoon dried
2 tablespoons fresh thyme, chopped fine, or 1 tablespoon dried
6 fresh sage leaves, minced
2 teaspoons ground coriander
Coarse salt
Black pepper
Neutral oil, such as grapeseed or canola, for pan-frying

1
In a large bowl, combine oysters and their liquor, bread and cheese.
2
Set aside.
3
In a heavy skillet, melt butter over medium heat.
4
Add bacon and let cook 3 to 5 minutes, until fat has rendered and bacon is cooked through but not crisp.
5
Add celery and onion, stir to coat, then add stock and bring to a simmer.
6
Let simmer until vegetables have softened, 10 minutes.
7
Add herbs and coriander, mix well and turn off heat.
8
Add vegetable mixture to bread mixture in bowl.
9
Toss well, season to taste with salt and pepper, then refrigerate until chilled, about 2 hours, or overnight.
10
When ready to cook, form chilled mixture into 3 1/2-ounce patties, about the size of a clementine.
11
Let patties come to cool room temperature.
12
Heat a film of oil in a skillet and, working in batches, pan-fry patties, turning once, until browned on both sides and hot all the way through.
13
Serve hot, with bacon scallion cream sauce if desired.

618

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pint (about 2 dozen) Eastern (virginica) shucked oysters with their liquor, finely chopped, 12 ounces stale bread cut into 1/2-inch cubes, 3 ounces (about 1/3 cup) freshly grated Parmesan, 1 stick (4 ounces) unsalted butter, and more.

Yes, Oyster Stuffing Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oyster Stuffing Cakes

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