So what, exactly, goes into this novel concoction? Oyster House owner Sam Mink gave us the scoop.
Instead of pork, they use oyster juice and whole oysters. Add some buckwheat, cornmeal, a dash of fennel seed and cayenne pepper, and you’ve got yourself a new spin on an old favorite.
“This dish definitely raises a few eyebrows, but once people try it they really love it,” says Mink.
Oyster scrapple is only offered during brunch on Saturday’s. Mink said it goes great as a side to their sunny side eggs. A side of the scrapple is $4, add the eggs and it'll cost you $11.
Fear not, oyster shells and other shellfish remnants are not ingredients in this scrapple.