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Roasted Cape May Salts with Soy Chili Glaze

Diego Isio


It will be “May Day” all month at the Grand Central Oyster Bar, as executive chef Sandy Ingber has decreed Cape May Salt Oysters from New Jersey provided by Atlantic Cape Fisheries as “Bivalve of the Month” for May at this historic seafood eatery.

"Cape May Salts are a mild, clean crisp oyster from southern New Jersey,” says Ingber, a.k.a. Bishop of Bivalves. “I love them roasted with a little spicy Asian sauce on top. And they are great just on the half shell."

★★★★★ 1 vote
10 Min
10 Min
Stove Top


Add to Grocery List

10 oz. bottle light soy sauce
10 oz
8 oz. bottle hoisin sauce
2 Tbsp
sambal oelek, or to taste
2 oz
thinly sliced scallions
cape may salt oysters, opened

How to Make Roasted Cape May Salts with Soy Chili Glaze


  • 1Combine all ingredients, bring to boil and lightly thicken with cornstarch. If too spicy, adjust seasoning with a little more honey.
  • 2Place opened oysters under a hot broiler for 2 minutes or until slightly firm.
  • 3Top each oyster with 1 teaspoon of the hot Soy Chili Glaze and sprinkle each oyster with a little scallion

Printable Recipe Card

About Roasted Cape May Salts with Soy Chili Glaze

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: American

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