BBQ Oysters with blue cheese dipping sauce

Chef Gregg Collier

This is a great fried oyster appetizer. This dish can be served on the half shell for presentation purposes.
Cook/Prep Time: 1 HourServings: 2


6 Louisiana Oysters, free of sand/grit
2 ounces Barbeque Oyster Sauce (see recipe)
1 ½ ounce blue cheese dressing
Seasoned flour
Chopped parsley
6 oyster shells
Blue Cheese Crumbles
Barbeque Oyster Sauce
5 ounces TABASCO Pepper Sauce
2 ½ Tbsp. honey
3 ¼ Tbsp. clarified butter 


Drain oysters and toss in seasoned flour.
Fry until golden.
Barbeque Oyster sauce should be kept in a warm place until needed.
Toss oysters with sauce and chopped parsley and place in shells.
Place shells on dinner plate lined with rock salt with the small end of the oyster facing the middle of the plate.
Put blue cheese dressing in bullet and garnish with chopped parsley and place in the center of the place.

BBQ Oyster Sauce

Combine margarine and honey and warm to 100 degrees. Using a hand blender, add hot sauce in a steady stream. Sauce will emulsify.
For service, sauce should be warmed but not heated or sauce will break.

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