Oyster Bar Pan Roast

"This is the most delicious, decadent and wonderful stew/soup on the planet. We've gone to the Nugget specifically for the Pan Roasts. Their menu has oyster, shrimp or crab pan roasts. So feel free to use any/all or a combination of the meat. Enjoy! We certainly will, cheaper now that I've got the recipe."
photo by superseniorita photo by superseniorita
photo by superseniorita
Ready In:




  • In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
  • Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
  • Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.

Questions & Replies

  1. What is the "green" I see in the photo of pan roast?


  1. This recipe's almost correct BUT John Ascuaga's Nugget starts off with a tablespoon butter AND garlic (almost a clove minced). Other than that you're right on.
  2. Wife and I had a pan roast for the first time at Big Al's Oyster Bar at The Orleans Casino in Las Vegas last weekend. Wanted to try something similar at home. Recipe was great and super easy to make. We doubled for a family of 5 but only 1 out of 3 kids liked it. That really is not here nor there because wife and I will happily have leftovers. Going to try it next time with Cajun hot sauce instead as well as mussels and crab in the meat options. Served over a rice pilaf like Big Al's but will try with brown or white rice next time. Doesn't matter because we are definitely going to make this again. Thanks for the simple but excellent recipe.
  3. Thank you so much for this. We lived in Carson City and used to drive up to eat this fairly often. It's wonderful but I lost the recipe when I moved. Hope the new owners of the Nugget keep this on the menu.
  4. My dad had a drug store directly across the street from the Nugget Casino and we frequented most all of the restaurants on a regular basis with the oyster bar being my favorite. Having the pan roast made directly in front of you was always a big part of the joy. The little tilt-handle steam kettles made them unique to the stews and pan roasts. The dynamics changed when interstate 80 came through in the early 60's. The bread that was served with every order was made in house and always with a slude of COLD unsalted butter. Great memories for sure.
  5. At my age of 73, I feel I can state with authority that the Seafood Pan Roast at the Oyster Bar at the Palace Station Hotel and Casino in Las Vegas, Nevada heaven on earth. I have NEVER known of a dish which was so very VERY delicious, substantial, and truly satisfying on any level of critique. Thank you for the recipe, as this is the same as one finds in any of the Station Hotel Oyster Bars. I take all visitors to Las Vegas to eat at the Oyster Bar and they agree with me wholeheartedly.


  1. I'm with the folks who remember this from The Nugget in Sparks, NV. I went to high school in Reno and the Oyster Bar there was the family's Friday night supper place. Back then, you could also get it with lobster and that was heaven. If you sat at the bar, you could watch them make it and there was no roux and no brandy. That might be a nice addition. but it was not part of the original I know. One think that might influence the flavor is the type of white wine used. I don't remember what variety the Nugget used.


I love food, really I love it. Well, I take that back. I love GOOD food. It's got to have flavor and visual appeal. It's got to smell good. Now, I admit that sometimes something might look horrible, yet it tastes fantastic. But not the other way around, if it doesn't taste good, I don't care how good it looks. Yuk. I love to cook too. I used to really love to cook, then I had kids, and went throught the "we have to eat better" phase (or as my husband likes to call it 'grazing' phase) and pretty much ended up hating to cook. Why cook when nobody liked it anyway? Then I got smart and started trying to cook healthier s-l-o-w-l-y. So now we eat a bit better, and I'm starting to love to cook again. I'm leaning more toward a Mediterranean Diet now. I adore olives, so that works. haha I also love to travel, good thing, because I own a travel agency. I'm a Hawai'I specialist, I live to go to Hawai'I as often as possible. I'm married almost 20 years, and have three kids. Two grown girls and a young son. They are my life, well part of it anyway. My oldest daughter is getting married next year, so yay we get to plan a wedding. I am so thrilled to have found 'Zaar because all the recipes folks have posted on here, it's like a bottomless cookbook. Thanks everyone for your wonderful recipes. <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
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