Key Ingredient

Kettle-Roasted Oysters

By: Hannah Lee Leidy
Hands together on a table shucking oysters
Photo by Kelli Boyd

Food Culture of the South

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Serves 6 to 8

    For the cocktail sauce:
  • 1 cup ketchup

  • 1 teaspoons freshly squeezed lemon juice, plus more to taste

  • 2 tablespoons prepared horseradish
  • 1 teaspoon worcestershire sauce
  • For the oysters:
  • 2 dozen oysters
  • 1 box saltine crackers

  • 4 lemons, cut into wedges
  • 1 cup cocktail sauce
  1. Make the cocktail sauce: In a small bowl, combine ketchup, lemon juice, horseradish, and worcestershire. Set aside.
  2. Prepare the oysters: Rinse oysters, using a scrub brush to remove any particles. Grill over high heat until shells begin to open. Move to a tray and carefully shuck. Serve with crackers, lemon wedges, and condiments alongside.

From Homecoming on Little St. Simons Island.

  • Recipe by Matt Lerish, Little St. Simons Island, Georgia

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