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Winning Recipe for the 2015 Cook-Off

Chef: Lynne Laino of Downingtown, Pennsylvania

Category: Main Dish
Title: Oysters Tacos With Chipotle Crema

1 dozen large shucked Maryland oysters

2 eggs

1 teaspoon adobo sauce from canned chipotles

1 teaspoon onion powder

2 boxes Jiffy cornbread mix

1 teaspoon ground cumin

Oil for frying

1 cup thinly sliced cabbage

1/2 cup finely diced red pepper

1/2 cup finely diced and seeded tomato

1 cup sour cream

2 tablespoons half and half

1-2 tablespoons adobo sauce from canned chipotles


Drain oysters well.  Whisk the eggs with the adobo sauce and onion

powder.  Put the dry Jiffy cornbread mixes in a large bowl and stir in the cumin.  Heat 2” of oil in a large frying pan over medium high heat.

Put the oysters in the egg mixture and gently toss.  Coat the oysters one at a time in the cornbread mix and place in frying pan.  Cook six at a time for 4-6 minutes or until golden.  Drain on several layers of paper towels. 

Put the sour cream in a bowl and stir in the adobo sauce.   Spoon into a plastic zip bag and cut a small hole in the corner.

Heat each flour tortilla in a dry frying pan.

To assemble:  Put a bit of cabbage, pepper and tomato in the tortilla and top with three oysters then drizzle with the chipotle crema.