Seaside – Jan/Feb/March 2018
Olympia – Jan/Feb 2018

Oysters with Italian Bread Crumbs

Oysters on PlateEditor’s note: I was not an oyster fan – until I ate Jamilla Lucas’ heavenly baked oysters. They are rich, creamy, and just slightly briny. — BH

Recipe courtesy Chef Jamilla Lucas, Jamilla and Nancy’s Market Café, Ocean Park, WA (formerly of the Ark Restaurant)

Preheat oven to 450 degrees F.


  • Oysters, fresh, shucked and shells
  • Italian bread crumbs (recipe below)
  • Lemon juice
  • Clarified butter
  • Parmesan cheese

Place oyster in half shell and top with 1 tablespoon of the Italian bread crumbs and a squeeze of lemon. Dribble with clarified butter, and sprinkle with Parmesan.

Bake for 3 to 4 minutes or place under broiler (bread crumbs may burn if placed too close to flame).

Italian Bread Crumbs

Grind in food processor or blender 1 clove garlic, adding 2 slices day old bread until finely ground. Add 2 sprigs parsley without stems, 1 tablespoon grated Parmesan cheese, 1 dash Tabasco sauce. Yield 1 ½ cups crumbs.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.