Funky Oyster BarRECIPES

Would you like try cooking the delicious fish recipes
created by our chef?

Let’s have a look some recipes.

Breaded Crab Claws


For the crab cakes:

  • 1 pound cooked lump or backfin crabmeat
  • 2 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 lemon, zested and juice
  • 1/4 teaspoon hot sauce, such as Tabasco
  • 1 teaspoon Old Bay Seasoning
  • 2 tablespoons parsley, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 cups breadcrumbs
  • 1/4 cup olive oil

Breaded Crab ClawsDirections

Make the crab cakes:

In a bowl, lightly break up the crabmeat into 1/2-inch chunks. It will break up a bit more when you mix it with the other ingredients

In a medium bowl, whisk the eggs, mayonnaise, mustard, Worcestershire, 1 tablespoon lemon juice, hot sauce, and Old Bay Spice until blended.

Stir in the parsley, zest from one lemon, salt, and pepper. Add the breadcrumbs and crabmeat and mix to combine. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

Form the mixture into patties:

Line a baking sheet with non-stick foil and brush it generously with oil. Spoon each portion into a 1/2 cup dry measuring cup (or a large scoop) and press to lightly compact the filling. Invert the cup onto the baking sheet, and lightly shape the patty again. Repeat with remaining filling. In the end, you will have 8 crab cakes.

Cook the crab cakes:

Set a rack 4 inches from the broiler element and preheat the broiler. Brush the tops of the crab cakes with oil. Broil for 5 to 6 minutes, or until golden brown. Remove the pan from the oven and turn the patties over. Brush the tops with more oil. Broil for another 5 to 6 minutes.


To serve crab cakes place them on a bun or over a bed of lettuce with plenty of lemon wedges, hot sauce, and tartar sauce or mayonnaise.

Funky Oyster

Nutrition Facts

Amount per serving

Calories 591

% Daily Value*

  • Total Fat 33g (42%)
  • Saturated Fat 6g (28%)
  • Cholesterol 210mg (70%)
  • Sodium 1538mg (67%)
  • Total Carbohydrate 42g (15%)
  • Dietary Fiber 3g (12%)
  • Total Sugars (4g)
  • Protein (31g)
  • Vitamin C 17mg (86%)
  • Calcium 237mg (18%)
  • Iron 4mg (24%)
  • Potassium 512mg (11%)

Other Recipes

Fish and Chips

Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.

Crispy Fried Oysters

In a small bowl, stir together all of the tartar sauce ingredients until combined. Set aside until ready to use. The sauce can be stored in an airtight container in the fridge for up to a week.

Shrimps with Butter and Garlic.

Heat a sauté pan on high heat then reduce to medium high heat. Swirl the butter and olive oil into the pan. After the butter melts it will foam up a bit then subside.

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In a very large bowl, whisk together 1/2 cup olive oil and garlic. Let sit for at least half an hour.

Classic Fish Pot

Heat the olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and sauté for 4 minutes. Add the garlic and sauté for another minute.

Crispy Fried Calamari

To prepare these super easy fried calamari recipe, clean the calamari and wash thoroughly. Using a sharp knife cut the calamari in slices, approx. 1 cm each.

Arugula Salad

Heat a large cast iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and sauté a minute on each side to sear.

Garnelen Butterfly

Sprinkle the prawns with lemon juice and season with salt and pepper. Heat the oil to approx. 180 ℃ for frying.

Tomato Salad

In a small bowl, whisk together the vinegar, mustard, and honey until the honey dissolves. Whisk in the olive oil until blended.