Memorial Day Recipes That Aren’t Burgers or Hot Dogs

Memorial Day Recipes That Aren’t Burgers or Hot Dogs

Memorial Day cookouts do not have to revolve around burgers and hot dogs.

If you want something more coastal, memorable, and still easy to serve outside, oysters are a strong choice. They cook quickly, pair well with classic summer sides, and make the table feel more special without adding much extra work.

Here are Memorial Day oyster recipes that are easy to grill, bake, fry, and share.

1. Grilled Garlic Butter Oysters + Corn on the Cob

Grilled garlic butter oysters are an easy way to make the cookout feel more special.

Cowart half-shell oysters make this simple because the hardest part is already done. No shucking. No complicated prep. Just butter, garlic, heat, and a hot grill.

Why It Works:

  • Quick to cook

  • Easy to serve

  • Rich and buttery

  • Great as a first dish off the grill

  • More memorable than standard cookout food

What You’ll Need:

For the oysters:

  • Cowart half-shell oysters

  • Softened butter

  • Minced garlic

  • Chopped parsley

  • Lemon juice

  • Black pepper

For the side:

  • Corn on the cob

  • Butter

  • Smoked paprika or Old Bay-style seasoning

  • Lime or lemon wedges

How to Make It:

  • Mix the butter, garlic, parsley, lemon juice, and black pepper.

  • Add a small spoonful to each oyster.

  • Place oysters cup-side down on a hot grill.

  • Grill until the butter bubbles and the oysters are heated through.

  • Add breadcrumbs or parmesan if you want extra texture.

Serve It With

Grilled corn on the cob.

Brush the corn with butter, then finish with smoked paprika, Old Bay-style seasoning, and a squeeze of lime or lemon.

The sweet corn balances the briny, buttery oysters.

2. Baked Oysters Rockefeller-Style + Summer Tomato Salad

Baked oysters Rockefeller-style are a good choice when you want something that feels a little more dressed up but still cookout-friendly.

The topping is warm, green, savory, and crisp on top.

Why It Works

  • Feels more elevated

  • Still easy to prepare

  • Good for guests who like baked seafood

  • The topping softens the oyster’s briny flavor

  • Works as a warm appetizer

What You’ll Need

For the oysters:

  • Cowart half-shell oysters

  • Spinach or finely chopped greens

  • Garlic

  • Butter

  • Parsley

  • Breadcrumbs

  • Parmesan

  • Lemon wedges

For the salad:

  • Ripe tomatoes

  • Cucumber

  • Red onion

  • Basil

  • Olive oil

  • Vinegar

  • Salt

How to Make It

  • Arrange the oysters on a baking sheet or grill-safe tray.

  • Sauté the greens with garlic, butter, parsley, and a pinch of salt.

  • Spoon the mixture over each oyster.

  • Add breadcrumbs and a little parmesan.

  • Bake or grill until the topping is hot and golden.

  • Serve with lemon wedges.

Serve It With

A bright summer tomato salad.

Use ripe tomatoes, cucumber, red onion, basil, olive oil, vinegar, and salt. The acidity helps balance the richness of the baked oysters.

3. Fried Oyster Sliders + Vinegar Slaw

Fried oyster sliders are perfect when you still want something handheld, but do not want another tray of burgers.

They are crispy, briny, saucy, and easy to serve on soft rolls.

Why It Works

  • Handheld and cookout-friendly

  • Familiar slider format

  • Crispy and satisfying

  • More memorable than beef or chicken sliders

  • Easy to pair with slaw

What You’ll Need

For the oysters:

  • Cowart shucked oyster meat

  • Salt

  • Black pepper

  • Paprika or Cajun seasoning

  • Flour

  • Beaten egg or buttermilk

  • Cornmeal or seasoned breadcrumbs

  • Oil for frying

For the sliders:

  • Small soft rolls

  • Shredded lettuce

  • Pickles

  • Remoulade, tartar sauce, or lemon-hot sauce mayo

For the slaw:

  • Cabbage

  • Carrots

  • Apple cider vinegar

  • A little sugar

  • Celery seed

  • Black pepper

How to Make It

  • Pat the oysters dry.

  • Season lightly with salt, pepper, and paprika or Cajun seasoning.

  • Dredge in flour.

  • Dip in egg or buttermilk.

  • Coat with cornmeal or breadcrumbs.

  • Fry until crisp, golden, and cooked through.

Build the Sliders

Layer each roll with:

  • Fried oysters

  • Shredded lettuce

  • Pickles

  • Sauce

Keep the toppings sharp and simple so the oysters stay at the center of the bite.

Serve It With

Vinegar slaw.

The vinegar cuts through the richness of the fried oysters and keeps the plate fresh.

4. Charbroiled Oysters + Grilled Asparagus

Charbroiled oysters taste like they were made for a Memorial Day grill.

They are smoky, buttery, a little messy, and easy to pass around while guests gather outside.

Why It Works

  • Smoky

  • Buttery

  • Bold

  • Easy to serve from the grill

  • Great for sharing outdoors

What You’ll Need

For the oysters:

  • Cowart half-shell oysters

  • Melted butter

  • Garlic

  • Lemon juice

  • Parsley

  • Hot sauce

  • Cayenne or smoked paprika

  • Parmesan, optional

  • Lemon wedges

For the side:

  • Asparagus

  • Olive oil

  • Salt

  • Black pepper

  • Lemon zest

How to Make It

  • Place oysters cup-side down on a hot grill.

  • Mix melted butter, garlic, lemon juice, parsley, hot sauce, and seasoning.

  • Spoon the butter over each oyster.

  • Grill until the butter bubbles and the oysters are cooked through.

  • Add parmesan during the final minute if you want a richer finish.

  • Serve hot with lemon wedges and extra napkins.

Serve It With

Grilled asparagus.

Toss asparagus with olive oil, salt, black pepper, and lemon zest. Grill until just tender.

The clean flavor of asparagus balances the rich, buttery oysters.

5. Oyster Po’ Boy Bites + Potato Salad

Oyster po’ boy bites give you the flavor of a fried oyster sandwich in a smaller, party-friendly format.

They are crisp, creamy, briny, and easy to serve on a tray.

Why It Works

  • Easy to grab

  • Great as a tray appetizer

  • Familiar sandwich-style flavor

  • Good for guests who are new to oysters

  • More festive than standard appetizers

What You’ll Need

For the oysters:

  • Cowart shucked oyster meat

  • Flour

  • Egg or buttermilk

  • Seasoned cornmeal or breadcrumbs

  • Oil for frying

For the bites:

  • Small rolls, toasted baguette slices, or slider buns

  • Shredded lettuce

  • Thin tomato slices

  • Pickles

  • Remoulade, tartar sauce, or quick mayo sauce

For the quick sauce:

  • Mayo

  • Lemon juice

  • Hot sauce

  • A little mustard

For the side:

  • Potatoes

  • Celery

  • Fresh herbs

  • Mustard

  • Light dressing

How to Make It

  • Pat the oysters dry.

  • Season lightly.

  • Coat with flour, egg or buttermilk, and seasoned cornmeal or breadcrumbs.

  • Fry until crisp and golden.

  • Drain on a rack or paper towel.

Build the Bites

Use small rolls, baguette slices, or slider buns.

Layer each bite with:

  • Lettuce

  • Tomato

  • Pickles

  • One fried oyster

  • Sauce

Serve It With

Mustard-forward potato salad.

The tangy dressing cuts through the fried oyster and creamy sauce.

6. Oyster Stuffed Mushrooms + Watermelon Feta Salad

Oyster stuffed mushrooms are a good choice when you want an appetizer that feels generous but not too heavy.

They are also a gentle way to introduce oysters to guests who may be hesitant.

Why It Works

  • Warm and savory

  • Easy to portion

  • Familiar for stuffed mushroom fans

  • A softer introduction to oysters

  • Rich without feeling too heavy

What You’ll Need

For the mushrooms:

  • Cowart shucked oyster meat

  • Mushroom caps

  • Sautéed garlic

  • Breadcrumbs

  • Parsley

  • Lemon zest

  • Parmesan or cream cheese

For the salad:

  • Cold watermelon

  • Crumbled feta

  • Fresh mint

  • Cucumber

  • Lime juice

  • Black pepper

How to Make It

  • Chop the oysters into smaller pieces.

  • Mix with garlic, breadcrumbs, parsley, lemon zest, and a small amount of parmesan or cream cheese.

  • Spoon the mixture into cleaned mushroom caps.

  • Bake until the mushrooms are tender and the tops are golden.

Why the Flavor Works

  • Mushrooms add earthiness.

  • Oysters add briny depth.

  • Breadcrumbs hold the filling together.

  • Lemon keeps the dish from feeling too rich.

Serve It With

Watermelon feta salad.

The salad is cold, crisp, sweet, salty, and refreshing. It is a natural contrast to the warm stuffed mushrooms.

7. Grilled Oysters with Cajun Butter + Red Beans and Rice Salad

Grilled oysters with Cajun butter are a good choice when your Memorial Day menu needs more heat.

They are smoky from the grill, rich from the butter, and just spicy enough for a backyard cookout.

Why It Works

  • Smoky

  • Buttery

  • Lightly spicy

  • Easy to grill

  • Bold enough for classic cookout sides

What You’ll Need

For the oysters:

  • Cowart half-shell oysters

  • Softened butter

  • Cajun seasoning

  • Minced garlic

  • Lemon juice

  • Chopped scallions

  • Hot sauce

For the salad:

  • Cooked rice

  • Red beans

  • Diced bell pepper

  • Celery

  • Green onion

  • Parsley

  • Light vinaigrette

How to Make It

  • Place oysters cup-side down on a hot grill.

  • Mix softened butter with Cajun seasoning, garlic, lemon juice, scallions, and hot sauce.

  • Spoon a small amount over each oyster.

  • Grill until the butter bubbles and the oysters are heated through.

  • Serve hot, ideally straight from the grill.

Keep the Seasoning Balanced

The Cajun butter should add:

  • Warmth

  • Smoke

  • A little spice

  • Richness

It should not cover up the oyster’s seafood flavor.

Serve It With

Chilled red beans and rice salad.

It gives you the comfort of a Southern-style side without making the plate too heavy for warm-weather eating.

8. Oyster Tacos + Grilled Pineapple Salsa

Oyster tacos are casual, bright, and easy to serve outdoors.

They work especially well for a crowd because guests can build their own plates.

Why It Works

  • Fun and relaxed

  • Easy to customize

  • Good for groups

  • Bright and fresh

  • Works with fried, grilled, or sautéed oysters

What You’ll Need

For the tacos:

  • Cowart shucked oyster meat

  • Warm tortillas

  • Shredded cabbage

  • Cilantro

  • Lime wedges

  • Taco sauce

For the sauce:

  • Sour cream or mayo

  • Lime juice

  • Hot sauce

  • Salt

For the salsa:

  • Grilled pineapple

  • Red onion

  • Jalapeño

  • Cilantro

  • Lime juice

  • Salt

How to Make It

  • Pat the oysters dry.

  • Season lightly.

  • Fry until crisp and golden.

For a lighter version, you can also:

  • Grill the oysters

  • Sauté the oysters

  • Keep the toppings fresh and simple

Build the Tacos

Set out:

  • Warm tortillas

  • Oysters

  • Shredded cabbage

  • Cilantro

  • Sauce

  • Lime wedges

  • Grilled pineapple salsa

Let guests assemble their own tacos.

Serve It With

Grilled pineapple salsa.

The pineapple adds sweetness and smoke. Lime and jalapeño keep the salsa sharp.

9. Oyster and Corn Fritters + Green Bean Salad

Oyster and corn fritters are crisp, golden, and easy to share.

They are also a good way to introduce oysters to guests who may not want a full oyster on the half shell.

Why It Works

  • Crisp and golden

  • Easy to share

  • Good as an appetizer or side

  • Less intimidating than whole oysters

  • Adds seafood flavor without making oysters the whole focus

What You’ll Need

For the fritters:

  • Cowart shucked oyster meat

  • Corn kernels

  • Flour

  • Egg

  • Scallions

  • Parsley

  • Baking powder

  • Seasoning

  • Oil for cooking

For serving:

  • Lemon wedges

  • Hot sauce

  • Quick dipping sauce

For the dipping sauce:

  • Mayo

  • Lemon juice

  • A little mustard

For the salad:

  • Green beans

  • Cherry tomatoes

  • Shallots

  • Lemon juice

  • Olive oil

  • Salt

  • Black pepper

Prep the Oysters

Before adding them to the batter:

  • Drain well

  • Pat dry

  • Chop into smaller pieces

This helps the oysters mix evenly and keeps the batter from getting too wet.

Make the Fritters

  • Mix corn, flour, egg, scallions, parsley, baking powder, and seasoning.

  • Fold in the chopped oysters.

  • Spoon the batter into a hot skillet with a thin layer of oil.

  • Cook until both sides are crisp and golden.

  • Make sure the centers are cooked through.

Serve It With

Cold green bean salad.

Blanch the green beans until tender-crisp, then toss with cherry tomatoes, shallots, lemon juice, olive oil, salt, and black pepper.

The salad keeps the plate bright and fresh, which balances the fried fritters.