5 Creative Ways to Elevate Canned Oysters

Opinions on oysters are as varied as the tides. For some, oysters are a fresh, briny delicacy of the sea; for others, they remain an acquired taste — or one they’d rather not acquire at all. But for those looking for a more accessible option, canned oysters provide a convenient alternative.

Often packaged in water or oil (such as olive or sunflower oil), canned oysters come in both natural and smoked varieties. Compared to their fresh counterparts, they also tend to have a milder ocean taste and softer texture due to the canning process. One of the best things about canned seafood like oysters is their shelf-life — unopened and undamaged cans can last several years — and their convenience for storing and eating on-the-go. 

Unless you live near the coast where fresh oysters are more readily available, chances are you rely on canned oysters for your fix of this oceanic snack. But that doesn’t mean you can’t still elevate them for maximum flavor and enjoyment.

Even if you’re not an oyster fan, this rich, flavorful dish is hard to resist. Created in 1899 by Jules Alciatore in New Orleans, Oysters Rockefeller features half-shelled oysters topped with a sauce made of butter, spinach, cheese, cream, and lemon juice, as well as a sprinkle of breadcrumbs for texture.

Since canned oysters don’t have their shells anymore, you can opt to make this dish in the tin or transfer them to a small ramekin. For a quicker version, skip the sauce altogether and simply top with butter, minced garlic, shredded cheese and breadcrumbs before baking or air frying. For an extra satisfying crunch, serve with toasted crostinis or crackers.

Nothing says refreshing like a zesty seafood pasta and glass of white wine. Similar to the canned shortcut for easy linguine and clams, you can use canned oysters for a quick yet delicious oyster pasta. 

While any ingredients do the trick, a good mix of fat, citrus, and herbs lend well to the rich and savory flavor profile that canned oysters provide. For example, try a linguine or spaghetti with butter, chives, parsley, lemon, and a can of your favorite smoked oyster brand. 

Oyster tacos may not be as popular as fish tacos – which you can also make with tinned fish – but that doesn’t make them any less tasty. To make tacos with canned oysters, simply drain and pan fry for a few minutes to warm them up and give them a slight sear. Or, for maximum flavor and texture, bread your oysters and deep-fry them. 

If you try frying your oysters, just be sure they are rinsed and completely dried before breading, otherwise they can become difficult to coat and fry evenly. Then layer in tortillas with cabbage, salsa, or your favorite taco ingredients. Just be sure to not over-do it (a common topping mistake with fish tacos).

Stuffed mushrooms are typically made with cheese, breadcrumbs, garlic, and fresh herbs, but who’s to say the list needs to stop there? Both mushrooms and oysters are full of umami — a rich, savory flavor — and complement each other perfectly in this elevated appetizer. 

All you need to do is drain and chop your canned oysters before mixing with herbs, cheese, and breadcrumbs and stuffing them into mushroom caps. You can also sauté the oysters with butter and shallots prior to stuffing to enhance their rich flavor. Finally, top with herbs and lemon juice for a pop of brightness.

When combined with cream cheese, garlic, and a blend of flavorful spices and herbs, canned oysters become the star of a luscious dip. Natural oysters work just fine for dip, but smoked oysters provide an additional layer of flavor that enhances the mildness of the cream cheese. 

Just be sure to smash down your oysters with a spoon or potato masher to achieve a smooth, creamy texture and well-distributed flavor. Serve with crackers, veggies, or even use this tasty concoction as a spread for wraps or sandwiches to add a delightfully subtle seafood flavor.