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!
Servings 24 each
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!