Oyster Cakes with Spicy Mayo
 
Makes 8
Ingredients
  • 4 cups leftover Oyster Dressing (recipe follows)
  • 1 large egg, lightly beaten
  • ⅓ cup all-purpose flour
  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • ½ cup mayonnaise
  • 2 tablespoons chopped spicy pickles
  • 2 tablespoons capers, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped garlic
  • 1 teaspoon hot sauce
  • ½ teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • Garnish: lemon slices
Oyster Dressing
  • 4 cups cubed day-old French bread
  • 5 slices thick-cut bacon, chopped
  • ½ cup chopped yellow onion
  • 2 tablespoons minced garlic
  • 2 cups heavy whipping cream
  • 2 large eggs, lightly beaten
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon Creole seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 (8-ounce) container shucked oysters, drained well, quartered if large
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, combine Oyster Dressing and egg. Shape into 8 patties (about ½ cup each). (Use hands lightly dusted in flour if necessary.) Gently dredge in flour.
  3. Heat a large cast-iron skillet over medium heat; add butter and oil. Place patties in skillet, and cook until browned, 1 to 1½ minutes per side. Place in oven.
  4. Bake until an instant-read thermometer inserted in center registers 170°, 15 to 20 minutes.
  5. In a medium bowl, combine mayonnaise, pickles, capers, thyme, garlic, hot sauce, and lemon zest and juice. Serve with patties, and garnish with lemon slices, if desired.
Oyster Dressing
  1. Preheat oven to 350°. Spray an 8-inch square baking dish with cooking spray.
  2. In prepared pan, place bread.
  3. In a large skillet, cook bacon over medium heat, stirring occasionally, until crispy. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  4. In same skillet, cook onion and garlic over medium heat, stirring frequently, until tender, 4 to 5 minutes. Spoon on top of bread.
  5. In a medium bowl, whisk together cream, eggs, salt, pepper, Creole seasoning, and Worcestershire. Pour over bread mixture. Add bacon and oysters, and toss until combined. Cover with foil.
  6. Bake until an instant-read thermometer inserted in center registers 190°, about 45 minutes. Let cool completely; cover and refrigerate overnight.
Recipe by Louisiana Cookin' at https://louisianacookin.com/oyster-cakes-with-spicy-mayo/