Grilled Oysters Rangoon

Nothing gets my heart flutterin’ like a fresh, buttery, briny oyster—plump and raw, just how I love ’em. And that was my starting point for these Grilled Oysters Rangoon.

I love oysters any ole way. But because of a medial issue in my senior year of high school, I was told to never eat them again, especially raw.  Damn, that’s the b.e.s.t. way to savor them. But I adhered to that “sentence” for years. And was so jealous watching friends “belly up to the bar” where I could only enjoy shrimp and swoon.

But my doctor put the fear of God in me and said “the one oyster could kill you.”  HUH????
My daddy would flip out over the years when I’d tell him I’d been out and eating oysters. “What is wrong with you? You are going to DIE one day! Over one oyster!” And just sigh and roll his eyes.  

Eventually, I was willing to take my chances and know if I met my fate with that “one” oyster, at least I’d die with a smile on my face and oysters in my belly.

Fast forward a couple of decades… I will spare the details, but was slurping some tasty fresh NC oysters at an oyster bar at a hole in the wall (the best places to slurp ’em) on a girl’s beach trip when suddenly, on our way back to the house, I became violently ill! Head out the window before the 10 minutes it took to get back ill!!!

It was vicious from “both ends” and kinda scary.
Had I met “that” oyster?  It was a long couple of days and an especially longggg drive home from the Outer Banks the next day… so again, I took a break from enjoying my favorite crustaceans.  

Fast forward another decade or so… to my next similar “explosive event.” I had given my life over again to oyster enjoyment and had been doing ok. So like before, I took a repreive for a while till taking my life into my own hands yet again.  After that, I’d eat a few at home… “just in case.”  

So far, for the past couple of years, I’ve not met the “one.”  So I take a chance and give myself the pleasure of oysters.  But either at home, or close by and on the way home. 
Just.In.Case. 

I had fun creating this recipe and had the most beautiful oysters to play with. Crab rangoon is a favorite, so I figured “why not oysters rangoon?”  My guinea pigs really loved these! ME TOO.  And “the one” wasn’t in these either. 

For those that love oysters and rangoon as I do, I surely hope you will make some of these Grilled Oysters Rangoon. Marrying the best of those worlds.
You’ll be glad you did.

Be sure to make some of my Homemade Butter Salt and Lemon Pepper Potato Chips to enjoy alongside the oysters.

And here’s a little helpful hint…
for those who aren’t fond of shucking oysters, no need.
Years ago, I saved some shells and washed them well… sanitized and run through the dishwasher. I keep those in a bag in my prop closet for when I want to do oysters on the half shell.

I cheat.

I just buy fresh local shucked oysters like I did this time from A’Nets Catch in Knightdale and put them right on the shells!  No shucking needed. Just ask your fishmonger or restaurant for shells so you’ll have your own stash. I have such a crazy assortment of props so whoever is tasked with dealing with that when “the one” finds me is going to wonder what in the hell this woman did… because I have some crazy stuff in there.

This recipe created for and published in Carolina Country Magazine March 2026
(Recipes may be used with credit or link to my blog here or WendyPerry.com)
Propping/styling and photography by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor

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Print Recipe

Grilled Oysters Rangoon

Instead of classic Crab Rangoon, I put the creamy filling on top of meaty North Carolina oysters and crowned them with a crispy pork and sesame crunch!

Course: Appetizer, Fun Food!, Main Course, Picnic, Supper

Cuisine: American, Asian, Carb Free, Gluten Free, Grilling, North Carolina Goodies, Southern, Tailgating

Servings: 24 each

Author: Wendy Perry

Ingredients

• 2 dozen fresh oysters I got these from A'Nets Catch in Knightdale
• 4 ounces vegetable cream cheese softened
• 4 tablespoons minced green onion divided
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• 2-3 cloves garlic minced
• 1 teaspoon sugar
• salt and pepper
• ½ cup crushed pork rind crumbs
• 1 tablespoon butter melted
• 1 teaspoon old bay seasoning
• 1 tablespoon toasted sesame seeds
• rock salt
• Chili Crisp Sauce

Instructions

• Cream together cheese, half the onion, sauces, garlic, sugar, salt and pepper until smooth.
• Using fingers, combine pork rind crumbs with butter, seasoning and sesame seeds.
• Heat grill to high (or oven to 400 degrees). Put a layer of rock salt on a grill-safe pan.
• Nest oysters into the salt. Divide cream cheese mixture on top of the oysters and top generously with the crumb mixture.
• Grill oysters with lid closed over high heat for 6–8 minutes until topping melts and crumbs are golden.

  Garnish with remaining onion and top with a bit of chili crisp. Serve while warm.

Notes

Why put oysters on the half shell on a bed of rock salt?

• stability to hold them still while baking or roasting
• heat distribution... the shells will heat up offering a consistent temp for all
• cooling... as with heat, when serving cold, sitting on a cold salted tray will help keep cool without sitting on ice that will melt and get messy
• presentation... because presentation is everything!