Oysters DuPont

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Yield: 2-4 Servings


Crabmeat, feta, and capers are broiled atop garlic-and-herb-dressed oysters in this salty-sweet preparation from chef Jodi Perez of Wakulla Springs Lodge. This recipe first appeared in our November 2014 issue with Jane and Michael Stern’s article Forgotten Coast.


1⁄3 cup olive oil

2 cloves garlic, minced

3 tbsp. minced mixed herbs, such as basil, oregano, and rosemary

Freshly ground black pepper, to taste

Coarse rock salt, for baking sheet

12 oysters, preferably Apalachicola, on the half shell

6 oz. feta, crumbled

6 oz. lump crabmeat

1 1⁄2 tbsp. capers

Chopped parsley and thinly sliced scallions, for garnish

Hot sauce, lemon wedges, and toasted ciabatta, for serving (optional)


Heat oil and garlic in an 8″ skillet over medium. Cook until garlic is golden, 4-6 minutes. Stir in minced herbs and pepper; let cool. Heat oven broiler. Line a baking sheet with rock salt about 1/4″ deep. Nestle oysters onto bed of rock salt. Spoon reserved garlic oil over oysters and sprinkle with feta, crabmeat, and capers. Broil until feta is golden brown and the oysters begin curling at the edges, 2-4 minutes. Garnish with parsley and scallions; serve with hot sauce, lemon wedges, and toasted ciabatta, if you like.