This is a recipe from this article that I was recently quoted in from The Times-Picayune in New Orleans.
Drew’s Oyster Cakes
Makes 12 appetizer-size cakes
1 dozen oysters, chopped
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon seafood seasoning
1 teaspoon parsley flakes
1/4 teaspoon dry mustard
1 tablespoon mayonnaise
1 teaspoon prepared mustard
1/4 cup whole wheat bread or cracker crumbs
4 tablespoons olive oil
Place oysters in a large mixing bowl. In another bowl, beat egg, Worcestershire, lemon juice, seafood seasoning, parsley flakes, dry mustard, mayonnaise, prepared mustard, cracker or bread crumbs and 2 tablespoons olive oil. Mix well.
Fold this dressing into oysters. Shape mixture into slightly flattened patties, place on a platter or plate and chill.
To cook: Saute the cakes in 2 tablespoons extra virgin olive oil on both sides until they are golden brown, or broil until golden brown on each side.
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View the original article on Nola.com.
View the pdf.