Winner of the 15th annual Great American Seafood Cook-Off, Chef Ryan Trahan puts his own inventive spin on this Cajun classic. Can't find marrow bones? Use 3 tablespoons bacon drippings in the butter instead of marrow.
  • Rock salt
  • 12 fresh oysters in the shell (preferably Gulf caught)
  • ½ cup Bone Marrow Herb Butter
  • (recipe follows), divided
  • ¾ cup bread crumbs or cornbread crumbs
  • ½ cup shredded Gruyère cheese
  • Pickled Red Onions (recipe follows)
  • Lemon wedges, to serve
  • Garnish: chopped fresh parsley
  1. Preheat oven to broil. Place a layer of rock salt in a 12-inch cast-iron skillet. (This will keep the oyster shells from wobbling.)
  2. Scrub oyster shells, and open, discarding tops. Run a knife under meat of oyster to release from shells. Arrange shell bottoms (containing oysters) in prepared skillet.
  3. In a small skillet, melt ¼ cup Bone Marrow Herb Butter over medium heat. Add bread crumbs; cook, stirring frequently, until lightly browned, 4 to 5 minutes.
  4. Top each oyster with a heaping teaspoon of remaining Bone Marrow Herb Butter, and sprinkle with cheese.
  5. Broil until cheese begins to bubble and slightly toast, 4 to 5 minutes. Sprinkle with bread crumb mixture, and broil until topping is golden brown, about 1 minute more. Top with Pickled Red Onions. Sprinkle with parsley, and serve with lemon wedges, if desired.
Recipe by Southern Cast Iron at