Crispy Oyster Rockefeller Recipe

Prepare oysters

Pat shucked oysters dry with paper towels and place on a tray. Chill briefly if needed so they are cold and dry before breading.

Set up a breading station with three shallow bowls: one with flour seasoned lightly with 1/4 tsp salt and a pinch of pepper, one with beaten eggs mixed with 2 tablespoons milk, and one with the cracker crumbs mixed with panko (if using), 1/4 cup grated Parmesan, smoked paprika, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Mix crumbs thoroughly.

Working one at a time, dredge each oyster lightly in flour (shake off excess), dip into the egg wash, then press into the cracker crumb mixture to coat evenly. Place breaded oysters on a wire rack and let sit 5–10 minutes to set the crust.

Heat neutral oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). There should be about 1/2–1 inch oil depth for shallow frying. Test oil by dropping a few crumbs — they should sizzle immediately.

Fry oysters in batches (do not overcrowd) 1.5–2 minutes per side until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel-lined plate to drain. Keep warm in a 200°F (95°C) oven while finishing remaining oysters.

In a medium sauté pan over medium heat, melt 2 tablespoons butter. Add minced shallot and cook, stirring, until soft and translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add well-drained spinach to the pan and cook, stirring, until any excess moisture evaporates and spinach is heated through, about 2–3 minutes. If using fresh spinach, add in batches until wilted and all moisture reduced.

Stir in cream cheese until melted and incorporated, then add heavy cream and bring to a gentle simmer. Stir in 2 tablespoons grated Parmesan, Worcestershire sauce, nutmeg, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Simmer 1–2 minutes until thickened to a spoonable, spreadable consistency. Taste and adjust seasoning. Keep warm.

Set up a double boiler (or a heatproof bowl over a pot of simmering water with the bowl not touching the water). Whisk 3 egg yolks with 1 tablespoon lemon juice and optional Dijon until slightly thickened.

Whisk constantly while slowly drizzling in the hot melted butter in a thin stream so the sauce emulsifies. Continue until sauce is thick and glossy. If the sauce becomes too thick, whisk in a few drops of warm water to adjust. Season with 1/4 tsp kosher salt and a pinch of cayenne or a drop of Tabasco. Keep warm but not hot (hold over very low heat or in a thermos).

If hollandaise threatens to break, remove from heat and whisk vigorously, or add 1 teaspoon cold water to bring back the emulsion.

Preheat oven to 300°F (150°C) if using to keep finished plates warm. On a warmed serving plate or shallow bowl, spoon 1–2 tablespoons of the creamed spinach per oyster location (or create a small bed).

Place a warm creamed spinach bed, then set a crispy oyster on top of each spinach dollop (three oysters per plate if plating for four; adjust per serving). Drizzle 1–2 teaspoons of warm hollandaise over each oyster or serve hollandaise on the side for dipping.

Garnish with a sprinkle of chopped parsley and a grind of black pepper. Serve immediately with lemon wedges for squeezing.