Oysters roasts are a great way to bring together family and friends in the name of good food. Virginia-based Rappahannock Oyster Company makes it their mission to share oysters from the Chesapeake Bay with the world, and shares their roasted oyster recipe here.  Click here to see 24 Southern Dishes That You Need to Know How to Make
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"I have taken more out of alcohol than alcohol has taken out of me." — Winston Churchill
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Grilled Diablo Oysters
Oysters on the half shell can wobble on the grill. That's a good thing — some butter will spill onto the coals, which smokes the oysters at the same time. Try serving these as an appetizer at your next backyard party. See all appetizer recipes.
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This recipe was the result of trying to give oysters a dash of Southern flair. Each facet of the recipe is designed to pair perfectly with its counterparts, but could easily be enjoyed all on their own as well. 
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While oysters are certainly an acquired taste, when fried they're just about perfect for anyone. 
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Grilled Oyster Mushrooms
These grilled oyster mushrooms are packed with flavor and so easy to make. White truffle oil in the dressing complements the earthiness of the mushrooms, while putting them on the grill until caramelized brings out their natural umami flavor. Click here to see the Grilling & Barbecue Guide 2012. Click here to see A Vegetarian Grilling Menu.
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Chef Lance Fegen serves up these oyster devils at Houston’s BRC Gastropub, which give a simple deviled egg recipe a major kick from a crunchy fried oyster and a slice of bacon on top. The idea of an indulgent deviled egg gets taken to a whole new level with these bad boys. 
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Barbecue Oysters
Served with bourbon barbecue sauce and blue cheese rémoulade, these fried oysters offer delicious little bursts of flavor that will delight party guests. You'll want to make the barbecue sauce a few hours in advance to allow the flavors to meld, the rémoulade can be made just before serving, and the oysters, ideally, should be shucked and fried to order. Click here to see Mardi Gras: The Feast Before the Fast.
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Oyster Po'Boy
Mayonnaise may be the condiment of choice for many people in New Orleans when it comes to their favorite sandwich, the po'boy, but I like to dress things up a little bit with a homemade remoulade, which packs some heat thanks to a good amount of hot sauce. Freshly shucked oysters are best of course (use whatever is most local to your area to maximize freshness), but you can also purchase pre-shucked oysters in the seafood section of the grocery store if you don't want to go to the trouble of shucking your own oysters. See all oyster recipes. Click here to see How to Make the Ultimate Po'Boy.
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When the weather gets warmer and the days get longer, it's time again to start thinking about grilling. This oyster recipe is perfect for entertaining and highlights the start of spring with ramps, also known as wild leeks.
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Shucked Oysters
This simple but incredibly rich dish can be modified to your own taste by adding more oysters or Tabasco sauce. Indulge yourself by purchasing oysters that have already been shucked.
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Serve these big sandwiches for a filling lunch or casual supper. If oysters aren’t on hand, these are just as good with fried shrimp.  Click here to see 10 Classic Summer Sandwich Recipes
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