“Maryland National Oyster Cook-Off winner 1993.”
IngredientsNutrition1 pint fresh oyster, drained1⁄2 cupseasoned bread crumbs3 green onions, tops included, minced1 garlic clove, minced2 tablespoons snipped parsley1⁄4 cup grated parmesan cheese2 largeeggs, lightly beatencooking oil, for sauteing
CAPER-CAYENNE MAYONNAISE3⁄4 cuplight mayonnaise1 tablespoonlight cream2 tablespoonscapers, finely chopped1⁄8–1⁄4 teaspooncayenne pepper
DirectionsRinse, pat dry and chop oysters. Combine in a bowl with bread crumbs, onions, garlic, parsley, Parmesan, eggs. Form into cakes about 3 inches high and 1 inch wide. Chill, uncovered, about 30 minutes.Meanwhile, prepare mayonnaise. In a small bowl combine mayonnaise, cream, capers, and pepper and blend well. Refrigerate.Heat about cooking oil to a depth of 1/4 inch in heavy skillet over medium high heat. Add cakes, being careful not to crowd them in the skillet. Brown on both sides, about 3 minutes a side.Serve on bed of shredded lettuce with caper-cayenne mayonnaise.
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