Toups Shares Recipe Ahead of National Oyster Day, Aug. 5

NEW ORLEANS – Chef Isaac Toups of Toups Meatery has shared his recipe for roasted oysters with crab fat butter ahead of National Oyster Day, which is Aug. 5.

Below you’ll find Toups’ recipe. Make the recipe yourself? Let us know in the comments.

Toups says about the recipe:

I came up with this idea while I was standing on the banks at the fish camp cracking open raw oysters with my knife. I looked around and thought, “I want to build a fire!” I got the fire cranking on the ground and then set up a few bricks around it. I balanced a grate on the tp and let my inner beast roar. Man! Fire! Oysters!

I’ve adapted this recipe to the oven for those less likely to succumb to bestial tendencies. But you can also do them on a super-hot grill. Just be sure to arrange the oysters on the grate so they don’t tip over – the crap fat butter will light the grill on fire. And then you’ll have a fun story about how you ruined the oysters. 

Ingredients:

• 6 tablespoons crab fat butter
• 6 teaspoons unseasoned breadcrumbs
• 1 dozen oysters, shucked, still in shell with oyster liquor
• Rock or kosher salt
• Pickled jalapeños, for serving (optional)

Directions:

1. Turn the broiler to high and allow to preheat. You want your oven piping hot before you put in the oysters.
2. Put 1/2 tablespoon of crab fat butter on top of each oyster. It works better if you cut off thin slices of butter and not put it on in a big clump.
3. Top each with 1/2 teaspoon of breadcrumbs.
4. Line a rimmed baking sheet with rock salt to stabilize the oysters and keep them from tipping over (Note from chef: Hell, you can use dried beans. Anything to keep them stable.)
5. Nestle the oysters in the salt on the baking sheet, making sure they don’t touch or overlap.
6. Put the baking sheet of oysters under the broiler for 6 to 8 minutes, while keeping an eye on them pretty much the whole time. As soon as the oysters have tightened and the edges start to curl, they are ready.
7. Serve immediately (Note from chef: I like mine with a slice of pickled jalapeño.)