Scalloped Oysters

Such a craving! Alas, I bought large fresh shrimp today but no oysters and right now all I can think about is the delicious goodness that scalloped oysters is. This is a dish I grew up eating throughout my childhood. Now I'm wondering if perhaps my Mom will be making it next weekend for Easter. Hmmmm.

Scalloped Oysters

1/2 stick cold butter, cut in small pieces
1 quart oysters, shucked, liquor drained
2 cups cracker crumbs
salt and pepper, to taste
1/4 cup whipping cream

Lightly butter a 1-1/2 to 2-quart casserole dish. Set aside 1/3 cup of cracker crumbs and 1 tablespoons of butter for topping. Cover the bottom of the dish with some of the cracker crumbs then top with a layer of oysters, a layer of crumbs, and some of the butter pieces. Repeat layers until all oysters are used. Season with the salt, pepper. Pour the cream over the dish then top with reserved crumbs and butter. Bake in a preheated 375o F oven for about 30 minutes, or until heated and browned. Serve immediately. Serves 4.Print Friendly and PDF