Scalloped Oysters

  • Yield: servings

This sublime combination consists of just a few well-chosen ingredients so don't scrimp on the ingredients. Make your own cracker crumbs by crushing saltines in a zip-top plastic bag using your hands or a rolling pin, but don't pulverize them into dust. And use real butter. Substitutes don't work with this dish. Scalloped oysters served as a special side dish or first course will no doubt set the tone of celebration at your gathering. Or, present the bubbling hot dish with crackers just as family and guests are milling around the kitchen anticipating the big dinner. But be forewarned--once you start the tradition, scalloped oysters will be a popular annual request.


1/2cup (1 stick) butter
1 1/2cups crushed saltine crackers
1pint shucked oysters
Black pepper, to taste
1/4cup heavy cream
1dash hot pepper sauce
1dash Worcestershire sauce
2tablespoons chopped fresh parsley


  1. Preheat oven to 425F. Butter a 1 1/2-quart shallow baking dish. Melt butter in small saucepan. Stir in cracker crumbs, blending well. Sprinkle half of cracker crumbs in bottom of the buttered dish.
  2. Drain oysters, reserving the liquor. Place oysters in a single layer over the cracker crumbs. Sprinkle with pepper, as desired.
  3. Combine 1/4 cup reserved oyster liquor, cream, hot pepper sauce, and Worcestershire sauce in small bowl. Pour over oysters. Sprinkle with remaining cracker crumbs. Bake 25 minutes or until bubbly and top is browned.
  4. Sprinkle with parsley before serving. Serve as a side dish, first course, or appetizer with crackers.

Note: If fresh oysters are unavailable, substitute one to two cans (8 ounces each) of whole fancy oysters. Decrease the baking time to 15 minutes, or just until heated through.

Recipe by Mindy Merrill.