“This recipe has a Southern US tradition, but I grew up in the San Francisco Bay Area and I can remember my mother talk about how the butter would squirt from the loaves that Grandad would bring home from Fisherman's Wharf. I don't know how close this is to what Grandad brought home, but it sure is good! Being comfort food, use butter or don't bother.”

Ingredients Nutrition


  1. Slice the bread in half, lengthwise and scoop out the soft center from the lower half. Save for other use in other dishes. Place both halves of loaf on a baking sheet, cut side up.
  2. Melt butter in a small sauce pan and blend in onion, garlic, thyme, basil, paprika and cayenne. Brush 2/3 of the butter mixture over cut edges of the bread, covering completely. Bake at 350F for 15 minutes or until slightly browned.
  3. Rinse oysters in cold water and drain. Mix egg, salt and pepper in small bowl. dip oysters into egg mixture then coat with cracker crumbs. Saute in butter until golden brown.
  4. Fill lower half of loaf with oyster filling, cover with top of loaf and brush with seasoned butter (pour any remaining butter over the oyster filling).
  5. Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces and garnish each piece with parsley and a lemon wedge. Have Tabasco or Red's hot sauce available for those who desire.
  6. Serve hot.

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