Baked oysters

Baked oysters

Points® value
Total Time
55 min
45 min
10 min
Here’s a scaled-down oyster roast to serve at your next small celebration. You can double or triple the recipe for a larger crowd. To replicate the open fire, add a pinch of smoked paprika, or in the cream cheese topping, replace the hot sauce with chipotle pepper in adobo sauce. There’s an art to shucking oysters—if you would like to leave that task to someone else, think about ordering the oysters ahead of time and asking your fishmonger to shuck them for you.


Cooking spray

2 spray(s)

Fresh, uncooked oysters

1 dozen, medium, scrubbed

Fresh breadcrumbs

2 Tbsp

Grated Parmesan cheese

2 tsp

Low fat cream cheese

2 oz

Hot sauce

2 Tbsp

Fresh lemon juice

1 Tbsp

Fresh parsley

1 Tbsp, chopped

Fresh thyme

1 tsp, finely chopped

Garlic powder

¼ tsp

Worcestershire sauce

¼ tsp


  1. Preheat oven to 425°F. Shuck each oyster, keeping liquid and oyster in bottom half of shell. Discard top shells. Arrange bottom shells with oysters in liquid on rimmed baking sheet.
  2. In small bowl, mix breadcrumbs and Parmesan. Spray bread- crumbs with nonstick spray and toss to coat evenly. Using electric mixer, in medium bowl, beat cream cheese, hot sauce, lemon juice, parsley, thyme, garlic powder, and Worcestershire until smooth. Dollop seasoned cream cheese on oysters, dividing equally. Sprinkle with breadcrumbs. Bake oysters until golden brown on top and cooked through, 10 to 15 minutes, depending on size of oysters.
  3. Per serving: 2 oysters