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Crispy Oysters Rockefeller Recipe Easy Spinach Herb Topping Guide

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A quick and easy recipe for crispy oysters topped with a luscious spinach herb mixture, perfect for entertaining and packed with bold flavors.

Ingredients

Scale
  • 24 fresh shucked oysters (medium to large size)
  • 2 cups fresh baby spinach leaves, washed and roughly chopped
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh tarragon or dill
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter, softened
  • 1/4 cup freshly grated Parmesan cheese
  • 1/2 cup panko breadcrumbs
  • Zest of one lemon
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Optional: pinch of red pepper flakes

Instructions

  1. Prepare the spinach herb topping: Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, avoiding browning.
  2. Add chopped spinach and herbs, sauté until wilted, about 2 minutes. Remove from heat and let cool slightly.
  3. In a medium bowl, combine the sautéed spinach mixture with softened butter, grated Parmesan, lemon zest, salt, and pepper. Stir until creamy and spreadable. Add 1 tablespoon breadcrumbs if too loose.
  4. Pat shucked oysters dry with paper towels and set aside.
  5. In another bowl, mix panko breadcrumbs with a pinch of salt and pepper (optional: add garlic powder or paprika).
  6. Heat remaining 1 tablespoon olive oil in skillet over medium-high heat. Lightly dredge each oyster in breadcrumb mixture, pressing gently to adhere.
  7. Cook oysters in hot oil for 1-2 minutes per side until golden and crispy. Work in batches to avoid overcrowding.
  8. Transfer crispy oysters to an oven-safe dish. Spoon a generous amount of spinach herb topping onto each oyster.
  9. Preheat oven to 375°F (190°C). Bake oysters for 8-10 minutes until topping is bubbly and slightly golden.
  10. Remove from oven and let cool for a minute. Serve warm with lemon wedges.

Notes

Dry oysters well before breading to ensure crispiness. Do not overcrowd the pan when frying. Use panko breadcrumbs for extra crunch. Butter should be softened, not melted, for the topping. Sauté garlic briefly to avoid bitterness. Baking time is 8-10 minutes at 375°F; broil for 1-2 minutes at the end for extra crispiness but watch closely to prevent burning. Leftovers keep up to 2 days refrigerated; reheat in oven to maintain crispiness. For dairy-free, substitute butter with coconut oil and Parmesan with nutritional yeast. Gluten-free option: use gluten-free panko or crushed nuts.

Nutrition

Keywords: crispy oysters, oysters Rockefeller, spinach herb topping, seafood appetizer, easy oyster recipe, panko breadcrumbs, garlic, Parmesan, lemon zest

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