Scalloped Oysters

This recipe goes wayyyy back in my family - I remember having it for New Years Eve when I was a kid; my dad loved to make it. This makes enough for a small casserole pan, but can easily (and often is) doubled for larger crowds. Let it cool down a bit once you take it out of the oven. It is best served warm not piping hot. Serve with good champagne!

Ingredients:

  • 1 sleeve saltine crackers, crushed

  • 1/2 cup butter, melted

  • 2 cups freshly shucked oysters with liquid

  • Dash of cayenne pepper

  • 1/2 cup heavy cream

  • Salt and pepper to taste

  • Optional: fresh or dried parsley (like 1-2 Tbsp)

Directions:

  1. Preheat oven to 375 F. Meanwhile, combine crushed crackers and melted butter in a bowel. Stir until crumbs are coated in butter.

  2. Spread about 1/3 of the mixture into a small greased casserole pan (the one I used was 6x8 inches). Pour half of the oysters with liquid over crackers and season with cayenne, salt, and pepper. Repeat again with 1/3 crackers and the rest of the oysters. Season again with cayenne, salt, pepper, and optional parsley. Cover oysters with rest of crackers and slowly drizzle the heavy cream evenly over the top.

  3. Bake until bubbly and brown on top, about 35-40 minutes. Rest for 15 minutes before serving.

Annie Muske