Oysters Kilpatrick are a true Australian classic, especially during summer! A rich and tangy sauce coats each oyster before being topped with crispy bacon and cooked under the grill. It’s such an easy recipe, but one that is always a favourite. Serve them at Christmas or any special gathering, and watch as people who said they didn’t even like oysters come back for seconds!
When I think of oysters kilpatrick, I see them as the perfect starter oyster. A platter of natural oysters can feel intimidating at first, but the combination of rich sauce, crispy bacon, and cooked oysters makes them so much easier to enjoy.
My husband and I both started with oysters kilpatrick before we ever tried natural oysters. These days, we’ll happily eat a dozen with just a squeeze of lemon, but I still love this classic style, especially as an appetizer during Christmas.
Much like most family favourite recipes, there are always a few variations based on households. Traditionally the ingredients in oysters kilpatrick are worcestershire sauce, tabasco and bacon. I always remember having them with tomato sauce as well, whereas my husband didn’t. This is my version and I encourage you to try it as they truly are so delicious.
Key Ingredients
You’ll need just a few ingredients to make these oysters kilpatrick a show-stopping appetizer for all occasions.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Oysters – depending on where you live will depend on the best oysters to use. I like coffin bay oysters from South Australia as they have a nice creamy texture and are a good size to add the toppings.
- Tomato sauce/ketchup – I use Beerenberg tomato sauce for its flavour, but use any you like.
- Worcestershire sauce – the key ingredient and the base of the flavour. Unfortunately there is no substitute here.
- Tabasco sauce – I personally love these a little on the spicier side but adjust the amount based on what you like.
- Bacon – you can use any bacon you like, just dice it nice and small so you can sprinkle it in the oysters.
Step-By-Step Instructions
This is such a simple recipe making it perfect for parties and gatherings as there isn’t much prep work required.
Start by mixing up the sauce ingredients and cooking the diced bacon until crispy. It’s essential the bacon is cooked separately first as the oysters will cook very fast which doesn’t allow enough time for the bacon to cook.
Arrange the oysters on a baking tray. This is easiest if you use a bed of rock salt to stabilize the oyster shell and make sure all the tops are sitting level. If you don’t have any rock salt, you can also scrunch up some aluminium foil and use that as a tray instead.
Spoon the sauce mixture into the oyster shells. You’ll need about a teaspoon per oyster, but the amount will depend on the size of the oysters themselves.
Sprinkle the bacon over the top. Place the tray of oysters under a grill and cook until the sauce is thick and bubbling. Keep an eye on them as you want to make sure not to overcook the oysters.
Remove from the oven and sprinkle with a little fresh parsley and serve on the bed of rock salt.
Serving Suggestions
Oysters kilpatrick are always a hit when served at a party with a little thought to presentation and accompaniments.
Serve the oysters on a bed of rock salt to keep them stable and give them that restaurant look. Finish with a sprinkle of fresh parsley and some lemon wedges.
For drinks, serve with a sparkling wine, a dry white, or for something more festive try a Hugo spritz cocktail!
To complete your seafood platter, add some seared scallops with avocado, smoked salmon and caviar and some easy grilled prawns.
Recipe FAQs
These are best assembled and grilled just before serving to ensure they stay fresh and the bacon stays crispy. You can however pre mix the sauce and pre-cook the bacon ahead of time so it’s a quicker assembly when you’re ready to serve.
Yes! Reduce or omit the Tabasco if you want them more on the mild side.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More party appetisers:
Classic Sausage Rolls
Devilled Eggs
Smoked Salmon Crostini
Air Fryer Pork Belly Bites
Oysters Kilpatrick
Ingredients
- 12 oysters shucked
- 2 tablespoons tomato sauce/ketchup
- 2 tablespoons Worcestershire sauce
- 2–3 dashes Tabasco sauce to taste
- 3 rashers shortcut bacon or 2 rashers middle bacon, diced
- Fresh parsley chopped
Instructions
- Arrange the oysters on a baking tray, either on a bed of rock salt or on scrunched-up aluminum foil. Ensure the oysters sit level.
- In a small bowl, mix the tomato sauce, Worcestershire sauce, and Tabasco. Set aside.
- In a small non-stick frying pan, cook the diced bacon until crispy. No additional oil is needed.
- Assemble the oysters by spooning a teaspoon of the sauce mixture over each oyster, then sprinkle with the crispy bacon.
- Place the tray under a grill for 5-10 minutes, or until the sauce is thick and bubbling.
- Sprinkle with chopped parsley and serve immediately while warm.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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