Louisiana Baked Oysters

  • Yield: 12 servings


2quarts oysters, drained
1/4cup chopped fresh parsley
1/2cup chopped green onions
2tablespoons lemon juice
1tablespoon Worcestershire sauce
1/2cup (1 stick) butter or margarine, melted
-- Salt and pepper to taste
-- Tabasco sauce to taste
2cups cracker crumbs
-- Paprika to taste
3/4cup milk


  1. Layer the oysters, parsley, green onions, lemon juice, Worcestershire sauce, butter, salt, pepper, Tabasco sauce and cracker crumbs 1/2 at a time in a greased 8×12-inch baking dish.  Sprinkle with paprika.
  2. Poke several holes in the top.  Pour the milk into the holes, being careful not to moisten the crumb topping all over.  Bake at 375F for 10 minutes or until firm.

Recipe reprinted with permission from Favorite Recipes of Family and Friends of LSU AgCenter’s Serving Louisiana (LSU Agricultural Center, Baton Rouge, Louisiana, 2002).