Oyster Cakes

Submitted by gailanng

"Maryland National Oyster Cook-Off winner 1993."

 

• Ready In: 51mins
• Ingredients: 12
• Yields: 7-8 Cakes

ingredients

• 1 pint fresh oyster, drained
• 1⁄2 cup seasoned bread crumbs
• 3 green onions, tops included, minced
• 1 garlic clove, minced
• 2 tablespoons snipped parsley
• 1⁄4 cup grated parmesan cheese
• 2 large eggs, lightly beaten
• cooking oil, for sauteing

• CAPER-CAYENNE MAYONNAISE

• 3⁄4 cup light mayonnaise
• 1 tablespoon light cream
• 2 tablespoons capers, finely chopped
• 1⁄8 - 1⁄4 teaspoon cayenne pepper

directions

1. Rinse, 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.
2. Meanwhile, prepare mayonnaise. In a small bowl combine mayonnaise, cream, capers, and pepper and blend well. Refrigerate.
3. 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.
4. Serve on bed of shredded lettuce with caper-cayenne mayonnaise.