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Oyster Poppers
This is Sean's recipe. You'll need a mini-muffin tin. You can do these in the oven, but the grill is better (if you do it outside, no lingering seafood smell in the kitchen!)
1 pint oysters
1 pkg panko breadcrumbs (about 2 cups)
Magic Swamp Dust cajun seasoning (use the spicy Fire Dept. Blend)
1 stick butter, melted
8 oz bag of shredded mozzarella cheese
optional: jalapeno slices, green onions, bacon - go wild!

Preheat the grill to about 325.
Grease the mini-muffin tin with cooking spray or a little olive oil on a paper towel. Season the panko (if it isn't seasoned already - we buy the plain ones, but check your package to make sure they are unseasoned.) Put one oyster in each cup (you may need to cut the oysters in half if they are very large). Top each oyster with breadcrumbs, to cover it completely. Drizzle melted butter over the breadcrumbs, just enough to moisten. Top with shredded cheese and whatever add-ins you might like. Carefully place the muffin tin on the grill. You don't have to close the grill unless you want them to cook faster. I like to keep an eye on these because it's possible for the heat to slightly warp the tin, letting butter spill out and flame up. Just a warning. Let them cook until golden brown and bubbly. We eat them right out of the pan!