There’s nothing quite like the rich, briny flavor of oysters paired with the crispy, golden crunch of a well-made cake. This recipe for Oyster Cakes with Spicy Mayo from Louisiana Cookin brings together the essence of coastal Southern cooking with a little bit of heat and a whole lot of flavor. This recipe is a fantastic way to repurpose leftover Oyster Dressing, transforming it into a dish that is both elegant and comforting. Whether you serve these as an appetizer, a main course, or a delightful snack, they are sure to impress with their blend of textures and bold flavors.

Ingredients:

• 1 (8-ounce) container shucked oysters, drained well, quartered if large
• 4 cups leftover Oyster Dressing (recipe to follow)
• 4 cups cubed day-old French bread
• 5 slices thick-cut bacon, chopped
• 3 large eggs, lightly beaten
• ½ cup chopped yellow onion
• 2 tablespoons minced garlic
• 2 cups heavy whipping cream
• ⅓ cup all-purpose flour
• ¼ cup unsalted butter
• ¼ cup olive oil
• 2 tablespoons chopped spicy pickles
• 2 tablespoons capers, chopped
• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• ½ teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ½ cup mayonnaise
• 1 teaspoon Creole seasoning
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• Garnish: lemon slices

Preparing the Oyster Cakes:

1. Preheat the oven to 350°F. In a large bowl, combine the leftover Oyster Dressing with the beaten eggs. Mix until well incorporated.
2. Shape the mixture into 8 evenly sized patties, using about ½ cup for each. If the mixture is sticky, lightly dust your hands with flour to help shape the cakes. Gently dredge the patties in the all-purpose flour, ensuring a light, even coating.
3. Heat a large cast-iron skillet over medium heat. Melt the butter and add the olive oil.
4. Carefully place the patties in the skillet and cook until golden brown on each side, about 1 to 1½ minutes per side.
5. Transfer the patties to a baking sheet and place them in the preheated oven. Bake for 15 to 20 minutes, or until an instant-read thermometer inserted into the center of the cakes registers 170°F.

Preparing the Oyster Dressing (Base for Oyster Cakes)

1. Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish with cooking spray.
2. Place the cubed day-old French bread in the prepared dish. In a large skillet over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate,reserving the bacon drippings in the skillet.
3. In the same skillet, sauté the chopped onion and minced garlic in the reserved bacon drippings. Stir frequently and cook until the onion becomes translucent, about 4 to 5 minutes. Spoon the onion mixture over the bread.
4. In a medium bowl, whisk together the heavy whipping cream, eggs, salt, pepper, Creole seasoning, and Worcestershire sauce. Pour this mixture evenly over the bread and onion mixture.
5. Add the crispy bacon and quartered oysters to the dish and toss until well combined.
6. Cover the dish with foil and bake for approximately 45 minutes, or until an instant-read thermometer registers 190°F in the center.
7. Let cool completely, then cover and refrigerate overnight. The next day, it is ready to be used for the oyster cakes.

Oyster Cakes with Spicy Mayo are a wonderful way to celebrate the flavors of the Gulf Coast and make the most of leftover Oyster Dressing. Crispy on the outside, tender and flavorful on the inside, these cakes are the perfect balance of texture and taste. The spicy mayo adds a creamy, tangy kick that takes this dish to the next level. Whether served as a main course or an appetizer, these oyster cakes will quickly become a favorite at any gathering.

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