Saturday, September 1, 2018

Oyster on the Half Shell

After making the Oyster and Crab Shooter I realized that I cannot gulp it down since the vodka is too strong for me. I have to trust my husband's opinion when he tells me they are tasty. While making oyster on the half shell I came up with the idea to make something similar but instead of vodka I used sake, a more mild alcohol

Anyone can shuck oysters. Initially you may be slow but over time you will improve and gain speed. I know this because I am probably the slowest shucker out there. In the last few weeks after shucking several dozen I noticed that my skills have improved greatly. I purchased these beautiful oysters at my local market. They came from Duxbury, Massachusetts.

If you are interested in learning more about the European green crabs you may find marine ecologist Dr. Emily Grason's talk educational and helpful. She gave an excellent webinar on how they impact our environment negatively and also how to properly identify them. Please check out this link, First Detector Training Webinar: Capturing invasive European green crab at the earliest stages of invasion

oyster on the half shell
oyster on the half shell

Oyster on the Half Shell


Fresh oysters, washed well
Cocktail sauce (commercial or home-made)
Sriracha sauce
Green crab meat and roe (see How to Remove the Meat and Roe From a Cooked Crab link)
Sake (whichever brand you prefer to drink)


Shuck the oysters, avoid spilling the juice. Add about 1/2 teaspoon of cocktail sauce and 1-2 drops of Sriracha sauce on each oyster. Add about 1/2 to 1 teaspoon of crab meat (and roe if you have any) on top and drizzle about 1/2 tablespoon of sake over each oyster.

my husband prefers a little squeeze of lime on top

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