Oyster Cantler
My grandmother Catherine Cantler was one of my closest friends. I called her Grammy, and all my friends knew and loved her. Grammy was caring, strong, and so much fun! She was incredible. Born and raised in Annapolis, Maryland and came from a family of 18, with her brothers and father being in the watermen industry. Grammy made many, many seafood recipes, but I believe one of her brother's passed this recipe down to my dad. It's been a favorite ever since!
Ingredients
4 dozen Maryland oysters; shucked on the half shell
A block of your choice of cheese (we use cheddar or monterrey jack); sliced into 1in. x .5in pieces
1/2 green pepper; minced
1/2 onion; minced
4 pieces of uncooked bacon; sliced into 1in. x .5in pieces
A block of your choice of cheese (we use cheddar or monterrey jack); sliced into 1in. x .5in pieces
1/2 green pepper; minced
1/2 onion; minced
4 pieces of uncooked bacon; sliced into 1in. x .5in pieces
Directions
Turn oven on high broil. Minced onion and green pepper. Slice bacon into 1in x .5 in bits. Place oysters (in their half shell) on a large baking tray. Put a piece of pepper, onion, and bacon of each oyster. Then place your tray of oysters in the oven until bacon crisps (about 5 minutes). Then put cheese on and place back in the oven until cheese melts. These will disappear quickly at any gathering guaranteed!
Oysters before toppings put on.
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My grandmother, Catherine Cantler.
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Oyster Cantler with cheddar cheese.
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