Oysters Dupont

This special recipe comes to us from The Lodge at Wakulla Springs

stuffed oysters
Oysters Dupont Ingalls Photography

Crabmeat, feta, and capers are broiled atop garlic-and-herb-dressed oysters in this salty-sweet preparation from chef Jodi Perez of Wakulla Springs Lodge.


Serves 2 – 4

1⁄3 cup olive oil
2 cloves garlic, minced
3 tbsp. minced mixed herbs, such as basil, oregano, and rosemary
Freshly ground black pepper, to taste
Coarse rock salt, for baking sheet
12 oysters, preferably Apalachicola, on the half shell
6 oz. feta, crumbled
6 oz. lump crabmeat
1 1⁄2 tbsp. capers
Chopped parsley and thinly sliced scallions, for garnish
Hot sauce, lemon wedges, and toasted ciabatta, for serving (optional)


  1. Heat oil and garlic in an 8″ skillet over medium. Cook until garlic is golden, 4–6 minutes. Stir in minced herbs and pepper; let cool. Heat oven broiler. Line a baking sheet with rock salt about ¼” deep. Nestle oysters onto bed of rock salt. Spoon reserved garlic oil over oysters and sprinkle with feta, crabmeat, and capers. Broil until feta is golden brown and the oysters begin curling at the edges, 2–4 minutes. Garnish with parsley and scallions; serve with hot sauce, lemon wedges, and toasted ciabatta, if you like.

This recipe was originally featured on our sister site, Saveur, on October 6, 2014

More Food And Drink