Maryland Oyster Skillet-Roast Recipe

Serves/Makes: 4 - 6


  • 36 large shucked oysters, drained, with oyster liquor reserved for later use
  • 1/2 pound butter, melted
  • Freshly ground black pepper
How to cook Maryland Oyster Skillet-Roast:
  • Line bottom of a large heavy skillet with oysters in a single layer. Cook over low heat, turning 2 to 3 times carefully with tongs, until oysters brown a little and the edges just begin to curl.
  • Pour off or spoon any oyster liquor, as it collects, from skillet, and add to drained liquor.
  • Measure out 1/4 cup oyster liquor, and reserve remaining liquor for another use. Stir this liquor with butter in a small heavy saucepan until just sizzling. Remove from heat and pour hot butter mixture in a chafing or other serving dish that will keep oysters warm while being served. Sprinkle oysters with freshly ground black pepper.
  • Remove oysters from skillet with tongs and arrange in hot butter in the serving dish.
  • Oysters may be spooned on toast points or served on small squares of toast.


The Maryland Oyster Skillet-Roast recipe easy to prepare and so good!

This recipe for Maryland Oyster Skillet-Roast serves/makes: 4 - 6

The Maryland Oyster Skillet-Roast recipe is adopted from The Chesapeake Bay Fish & Fowl Cookbook by Joan & Joe Foley.

Main Ingredient: Oysters (more Oysters recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: American (more American recipes)

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