Best Scalloped Oysters Recipes

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CHEF JOHN'S SCALLOPED OYSTERS



Chef John's Scalloped Oysters image

Some recipes you only make once a year because they're just so-so. Other recipes, like this dish of scalloped oysters, you only make once a year because they're too good.

Provided by Chef John

Categories     Seafood     Shellfish     Oysters

Time 1h

Yield 12

Number Of Ingredients 7

3 cups crushed saltine crackers
¾ cup unsalted butter, melted
4 cups shucked small oysters with liquor
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 tablespoons chopped fresh Italian flat-leaf parsley
1 cup heavy cream

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
  • Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
  • Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
  • Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 333.7 calories, Carbohydrate 18.1 g, Cholesterol 125.4 mg, Fat 24 g, Fiber 0.6 g, Protein 11.3 g, SaturatedFat 13.1 g, Sodium 469.2 mg, Sugar 0.1 g

PERFECT SCALLOPED OYSTERS



Perfect Scalloped Oysters image

My family- husband, children and grandchildren- all look forward to this easy seafood side dish. It's one I've made for well over 30 years.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 8 servings.

Number Of Ingredients 7

2 cups crushed butter-flavored crackers (about 50)
1/2 cup butter, melted
1/2 teaspoon salt
Dash pepper
1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained
1 cup heavy whipping cream
1/4 teaspoon Worcestershire sauce

Steps:

  • Combine cracker crumbs, butter, salt and pepper; sprinkle a third into a greased 1-1/2-qt. baking dish. Arrange half of the oysters over crumbs. Top with another third of the crumb mixture and the remaining oysters. , Combine cream and Worcestershire sauce; pour over oysters. Top with remaining crumb mixture. Bake, uncovered, at 350° for 30-40 minutes or until top is golden brown.

Nutrition Facts : Calories 349 calories, Fat 29g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 508mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.

SCALLOPED OYSTERS



Scalloped Oysters image

Mild oyster taste with a crunch crumb topping.

Provided by Debbie Thomas

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 6

½ cup bread crumbs
25 buttery round crackers, crumbled
½ cup melted butter
1 pint shucked oysters, drained with liquid reserved
1 pinch salt and ground black pepper to taste
2 tablespoons milk

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
  • Combine bread crumbs and cracker crumbs; stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture.
  • Bake at 450 degrees F (230 degrees C) for 30 minutes.

Nutrition Facts : Calories 394.8 calories, Carbohydrate 26.6 g, Cholesterol 88.5 mg, Fat 28.9 g, Fiber 0.6 g, Protein 8.1 g, SaturatedFat 16.4 g, Sodium 471.3 mg, Sugar 3.2 g

SCALLOPED OYSTERS



Scalloped Oysters image

Make and share this Scalloped Oysters recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Winter

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
1 pint oyster (in liquid)
2 1/3 cups cracker crumbs
2/3 cup light cream
1 1/2 teaspoons Worcestershire sauce
1/2 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 350 degrees (Fahrenheit).
  • Butter a shallow baking dish with the 2 tablespoons butter.
  • Drain the oysters, reserving 1/4 cup of the liquid.
  • Layer half the oysters in the bottom.
  • Cover oysters with half of the cracker crumbs.
  • Cover crumbs with the rest of the oysters.
  • Mix together the cream, worcestershire sauce, melted butter, salt and pepper.
  • Pour mixture over the layers in the dish.
  • Cover with the remaining crumbs, and dot with additional butter if desired.
  • Bake for 45 minutes and serve hot.

Nutrition Facts : Calories 683.1, Fat 40.3, SaturatedFat 23.8, Cholesterol 159.3, Sodium 961.5, Carbohydrate 61.9, Fiber 1.8, Sugar 0.5, Protein 18.4

PENNSYLVANIA DUTCH SCALLOPED OYSTERS



Pennsylvania Dutch Scalloped Oysters image

Serve with cole slaw.

Provided by Mikekey *

Categories     Seafood

Time 45m

Number Of Ingredients 6

4 c crushed cracker crumbs (saltines)
1/3 c butter, melted
3/4 tsp salt
1/4 tsp ground black pepper
1 pt oysters, drained (reserve juice)
reserved juice plus enough milk to make 2 cups liquid

Steps:

  • 1. Preheat oven to 375F. Grease or butter an 8-inch square baking pan (glass is best).
  • 2. Combine cracker crumbs and melted butter. Season with salt and pepper.
  • 3. Place 1/3 of cracker mix in bottom of pan. Place half of the oysters on crumbs. Repeat for another layer. Pour liquid over layers and top with remaining crumbs.
  • 4. Bake for 30 minutes.

SCALLOPED CORN AND OYSTERS



Scalloped Corn and Oysters image

A family favorite, handed down from grandmother, to my mother to me. Terribly easy and a fabulous side dish for a Thanksgiving dinner. Oysters can be left out, but honestly it isn't as good. :)

Provided by Jen Wiehl

Categories     Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons butter
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon salt
3 eggs, beaten
2 cups frozen corn
1 3/4 cups milk
1 jar oyster, drained and chopped

Steps:

  • Preheat oven to 325 degrees.
  • Butter a 1 1/2 qt baking dish.
  • Mix butter, flour, sugar and salt with fork in a large bowl until blended.
  • Add the eggs and beat well.
  • Stir in corn and milk.
  • Stir in oysters.
  • Pour into dish and bake for 20 minutes.
  • Stir again and continue baking until golden and an inserted knife comes out clean.
  • Enjoy!

Nutrition Facts : Calories 207, Fat 11.3, SaturatedFat 6.1, Cholesterol 131, Sodium 306.2, Carbohydrate 21.1, Fiber 1.4, Sugar 4.4, Protein 7.5

EASY SCALLOPED OYSTERS



Easy Scalloped Oysters image

A holiday must at our house! Like an oyster casserole.

Provided by BlondeJJ

Categories     Seafood     Shellfish     Oysters

Time 55m

Yield 12

Number Of Ingredients 6

½ cup butter, melted
2 (12 ounce) cans oysters, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
32 saltine crackers, crushed
2 eggs

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the butter into the bottom of a 9x13-inch baking dish. Mix the oysters, cream of mushroom soup, evaporated milk, crackers, and eggs together in the baking dish until well blended.
  • Bake in the preheated oven until the center of the mixture is set and the edges are slightly browned, about 45 minutes.

Nutrition Facts : Calories 209.1 calories, Carbohydrate 12.4 g, Cholesterol 85.4 mg, Fat 14.4 g, Fiber 0.2 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 400 mg, Sugar 3.6 g

SCALLOPED OYSTERS



Scalloped Oysters image

My Mom used to make this dish for us as a special treat during the Holidays. I still do for my family. Enjoy!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Other Side Dishes

Time 50m

Number Of Ingredients 6

12 Tbsp melted butter
3 c crushed ritz crackers
2 pt oysters, drained, reserve juice
8 Tbsp oyster juice
4 Tbsp milk
1 dash(es) salt and pepper

Steps:

  • 1. mix butter and cracker crumbs. Chop oysters into small pieces. Spray casserole dish with pam. Layer 1/3 of the crackers crumbs into a 13x9 pan. Add a layer of oysters. salt and pepper lightly. Repeat with a layer of crackers, oysters, etc. End with crackers crumbs on top. Mix milk and oyster juice and pour over the top. Bake in 350 degrees oven for 35 minutes. Serve warm.

SCALLOPED OYSTERS



Scalloped Oysters image

Choose fresh, briny oysters that are small or medium in size.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 11

6 tablespoons unsalted butter, divided, plus more for baking dish
3 cups coarse fresh breadcrumbs
Coarse salt and freshly ground pepper
1/4 cup coarsely chopped fresh flat-leaf parsley
1 celery stalk, very thinly sliced on the diagonal (1/2 cup)
3 scallions, trimmed and chopped (1/3 cup)
2 teaspoons fresh thyme leaves
2 tablespoons dry sherry
3/4 cup heavy cream
2 pints (32 ounces) shucked fresh oysters in their liquor, drained, with 2 tablespoons liquor reserved
1/8 teaspoon freshly grated nutmeg

Steps:

  • Preheat oven to 450 degrees with rack in top position. Brush a 9-by-13-inch baking dish with butter. Melt 2 tablespoons butter in a large saute pan over medium heat. Add breadcrumbs and 1/4 teaspoon salt, and cook, stirring frequently, until breadcrumbs are golden brown and crisp, about 10 minutes. Stir in parsley, and remove from heat. Sprinkle half the breadcrumbs evenly in baking dish, and transfer remaining breadcrumbs to a plate.
  • Wipe pan clean, and return to stove. Melt remaining 4 tablespoons butter over medium-high heat. Saute celery and scallions, stirring occasionally, until scallions just begin to soften but celery is still bright green, about 2 minutes. Stir in thyme. Add sherry, and simmer 30 seconds. Add cream, and bring to a boil. Stir in reserved oyster liquor, the nutmeg, and 1/4 teaspoon pepper. Remove from heat, and stir in oysters.
  • Spread oyster mixture evenly over breadcrumbs in baking dish. Top with remaining breadcrumbs, and bake until bubbling and oysters are just cooked through, 7 to 8 minutes. Serve immediately.

AMAZING SCALLOPED OYSTERS



Amazing Scalloped Oysters image

Make and share this Amazing Scalloped Oysters recipe from Food.com.

Provided by silky

Categories     Savory Pies

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups Ritz cracker crumbs
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup butter, melted
1 pint shucked oyster, liquid reserved (about ½ cup)
1/2 cup light cream
1 dash ground mace or 1 dash nutmeg
maytag blue cheese (or Roquefort)

Steps:

  • Preheat oven to 350 degrees F.
  • Combine crumbs, salt, pepper and melted butter; mix well.
  • Layer about 1/3 of crumbs in a buttered 1-quart baking dish.
  • Cover with half the oysters and oyster liquor.
  • Add half the cream.
  • Add half the remaining crumbs and follow with a layer of the remaining oysters, liquid and cream.
  • Top with remaining crumbs and sprinkle with mace or nutmeg.
  • Dot generously with blue cheese.
  • Bake in hot oven until oysters are cooked through and top is crisp and browned, about 30 minutes.

Nutrition Facts : Calories 286.2, Fat 23.7, SaturatedFat 13.9, Cholesterol 117.1, Sodium 822.4, Carbohydrate 6.8, Sugar 0.1, Protein 11.7

NEW ENGLAND SCALLOPED OYSTERS AND SCALLOPS



New England Scalloped Oysters and Scallops image

From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947. Variations: cracker crumbs may be subbed for all or part of the bread crumbs; 1/2 cup of grated mild cheese may be mixed with the crumbs for the top layer; celery seed may be omitted and a little mace or nutmeg may be sprinkled lightly over each layer; a little chopped pimiento sprinkled over the top adds color and flavor.

Provided by Molly53

Categories     Savory

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup butter or 1/2 cup other fat, melted
2 cups breadcrumbs
1 quart oyster, shucked
1 tablespoon celery seed
salt and pepper, to taste
1 cup cream
1 pint scallops

Steps:

  • Preheat oven to 400°F.
  • Mix the melted butter and bread crumbs together and put one third of them in a thin layer in the bottom of a buttered baking dish.
  • Cover with half of the oysters and seasonings; add some of the cream.
  • Layer half of the scallops next, seasonings, and another third of buttered crumbs.
  • Add the remaining oysters and cream.
  • Top with the final half of scallops and top with remaining buttered crumbs.
  • Bake for 30 minutes.
  • Serve hot.

Nutrition Facts : Calories 440.6, Fat 25.4, SaturatedFat 14, Cholesterol 139.1, Sodium 502.5, Carbohydrate 27.6, Fiber 1.3, Sugar 1.7, Protein 24.8

SCALLOPED OYSTERS



Scalloped Oysters image

This recipe is a tradition in my husband's family for holiday meals. It is so easy to prepare, and everyone always loves it!-Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 12 servings.

Number Of Ingredients 5

6 large eggs, beaten
1 quart half-and-half cream
1/4 teaspoon pepper
4 cans (8 ounces each) whole oysters, drained
2 cups crushed butter-flavored crackers (about 50 crackers)

Steps:

  • In a large bowl, combine the eggs, cream and pepper. Stir in oysters and crackers. Pour into 12 greased 6-oz. ramekins or custard cups; place on a baking sheet. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 273 calories, Fat 16g fat (7g saturated fat), Cholesterol 187mg cholesterol, Sodium 284mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 0 fiber), Protein 12g protein.

SCALLOPED OYSTERS



Scalloped Oysters image

This recipe was given to me by a friend at my former workplace. This is a side dish that my Grandmother used to serve at every holiday dinner. Now, my Dad and I seem to be the only ones that appreciate it. I'll be making this tomorrow for the two of us.

Provided by Kelly Lollman

Categories     Seafood

Time 1h15m

Number Of Ingredients 8

1 qt oysters in their liquor
2 c crushed crackers (keebler club crackers)
1 tsp salt
1 stick melted butter
1 1/2 c heavy cream
1 Tbsp worcestershire sauce
1/2 tsp ground black pepper
1/2 tsp smoked paprika

Steps:

  • 1. Drain the oysters, reserving 1/2 cup oyster liquor for later.
  • 2. In a medium saucepan, melt the butter over a low flame. Add the salt, pepper and smoked paprika and whisk until blended. Add the crushed crackers and stir until well blended.
  • 3. In a 9x9" baking pan, spread about 1/4 of the cracker mixture. Place about 1/3 of the oysters over them. Repeat this process until the crackers and oysters are gone, ending with a layer of cracker mixture on top.
  • 4. In the same saucepan that the butter was in, whisk together the oyster liquor, heavy cream and Worcestershire sauce. Pour this mixture over the layered crackers and oysters.
  • 5. Cover the oysters and place in the refrigerator for at least three hours. Let stand at room temp for about 20 minutes before baking.
  • 6. Place pan on center rack in an oven preheated to 350 degrees F and bake uncovered for 30 minutes or until the liquid is bubbly and topping is golden brown.

CRACKER CRUMB SCALLOPED OYSTERS



Cracker Crumb Scalloped Oysters image

This recipe from an old Better Homes and Garden cookbook is a favorite my mom would make for my dad at holidays. My mom adapted it a little by decreasing the amount of cracker crumbs and increasing the amount of butter. I make it for my dad now, and I have found that I like it too.

Provided by rochsann

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 pint oyster
1 1/3 cups coarse cracker crumbs
1/3 cup melted butter
1/2 cup light cream
1/4 cup oyster liquid, from container
1/4 teaspoon Worcestershire sauce
1/2 teaspoon salt
pepper

Steps:

  • Drain oysters, reserving 1/4 cup liquid.
  • Combine crumbs and butter.
  • Spread 1/3 of crumbs in a greased shallow 8-inch pan.
  • Cover with half of the oysters.
  • Sprinkle with pepper.
  • Using another third of crumbs, spread a second layer; cover with remaining oysters.
  • Sprinkle again with pepper.
  • Combine cream, oyster liquid, Worcestershire, and salt.
  • Pour over the oysters.
  • Top with the last of the crumbs.
  • Bake at 350 degrees about 40 minutes.

Nutrition Facts : Calories 432.8, Fat 24.4, SaturatedFat 14, Cholesterol 117.1, Sodium 545.8, Carbohydrate 37.8, Fiber 1, Sugar 0.2, Protein 15.2

SCALLOPED OYSTERS II



Scalloped Oysters II image

This is my own recipe that I've made for years and I'm always asked for the recipe.

Provided by Erma Whitney

Categories     Side Dish

Yield 7

Number Of Ingredients 6

1 pint shucked oysters
8 ounces saltine crackers, crushed
1 egg, beaten
1 ¾ cups milk
½ cup butter
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart baking dish and set aside.
  • Place oysters and their liquid in a 4 quart saucepan. Cook over medium heat until oysters curl around the edges. Remove from heat and set aside.
  • In a mixing bowl, whisk together egg and 1/3 cup milk. Add 1/2 of the crushed crackers, oysters and any remaining liquid; mix together well.
  • Place 1/2 of remaining crushed crackers into prepared pan. Pour oyster mixture into pan and cover with the last of the crushed crackers. Add enough milk to almost submerge crackers. Dot top with butter. Sprinkle with salt and pepper to taste.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 26.1 g, Cholesterol 72.7 mg, Fat 18.9 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 9.9 g, Sodium 482.2 mg, Sugar 3.3 g

SOUTHERN SCALLOPED OYSTERS



Southern Scalloped Oysters image

This makes a great brunch dish. Or a light supper with a green salad.

Provided by Mikekey *

Categories     Casseroles

Time 1h

Number Of Ingredients 11

1/4 c minced onion
1/2 c butter
3/4 tsp celery salt
1/4 tsp cayenne pepper
1 Tbsp worcestershire sauce
1 tsp lemon juice
2 c crushed saltine crumbs
1 Tbsp dried parsley flakes
2 jar(s) (12-oz. each) fresh oysters (small or medium)
2 eggs, beaten
1 c half and half

Steps:

  • 1. Preheat oven to 350F. Coat an 8-inch square baking dish with nonstick cooking spray.
  • 2. Melt butter in a skillet over medium-high heat. Saute onion until tender. Remove from heat and stir in celery salt, cayenne, Worcestershire and lemon juice.
  • 3. Combine saltine crumbs and parsley in a bowl.
  • 4. Drain oysters, reserving 1/3 cup liquor.
  • 5. Sprinkle 1/2 cup saltine mixture in bottom of prepared baking dish; layer half the oysters and half the remaining crumbs. Drizzle with half the butter and onion mixture. Repeat layers.
  • 6. Combine eggs, half and half and reserved oyster liquor; mix well. Pour over oyster layers,
  • 7. Bake for 40-45 minutes, or until set.

BOBI'S SCALLOPED OYSTERS



Bobi's Scalloped Oysters image

Bobi Jane is a great friend and "adopted sister" of Pop's. She is a fellow foodie and enjoys all things culinary except dishes, as in...cleaning them. She brought this to church for one of our "Eatin' Meetin's". I held her hostage until she gave me the recipe. She laughed and told me it was just a oysters, crackers, milk, and butter. I 'bout fell over.

Provided by Redneck Epicurean

Categories     Australian

Time 45m

Yield 1 casserole

Number Of Ingredients 5

1 pint oyster, drained (reserve liquor)
2 cups saltine crumbs
1/4 cup milk (half & half or cream if you've got it)
6 tablespoons butter or 6 tablespoons margarine
salt & pepper, to taste

Steps:

  • Preheat the oven to 350 degrees.
  • Spray a small casserole dish. Place a layer of cracker crumbs in the bottom. Top with a layer of oysters. Dot with butter.
  • Repeat layers ending with cracker crumbs. Do not have more than two layers of oysters.
  • Stir together milk and oyster liquor and pour over casserole.
  • Bake for approximately 30 minutes or until the top turns brown. Serve warm.

Nutrition Facts : Calories 1616.1, Fat 97.7, SaturatedFat 49.8, Cholesterol 418.2, Sodium 2501.7, Carbohydrate 124.6, Fiber 4.2, Sugar 0.6, Protein 58.5

SCALLOPED OYSTERS



SCALLOPED OYSTERS image

Yield 4 Servings

Number Of Ingredients 7

1 pint fresh oysters, undrained
1 1/4 sleeves Saltine crackers crushed
1 teaspoon salt
1/2 cup butter, melted
3/4 cup half-and-half
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground pepper

Steps:

  • Drain oysters, reserving 1/2 cup oyster liquor (liquid from oyster container). Place cracker crumbs in a large mixing bowl; sprinkle evenly with salt. Drizzle butter over crumbs, tossing to combine. Whisk together 1/2 cup reserved oyster liquor, half-and-half, and Worcestershire sauce. Place one-third crumb misture evenly on the bottom of a 2-quart baking dish; top with half of oysters. Sprinkle with 1/4 teaspoon pepper. Pour half of cream mixture evenly over oysters. Repeat layers, ending with crumb mixture. Cover and chill at least 8 hours. Let stand at room temperature 30 minutes before baking. Bake at 3500 for 30 minutes or until bubbly.

JOAN'S SCALLOPED OYSTERS



Joan's Scalloped Oysters image

This has been a Thanksgiving and Christmas family favorite for years. It's included in both of our family cookbooks and now the third generation (my 26 year old Navy boy, contributing to his first Thanksgiving away, wanted the 'dummy' version) is fixing it.

Provided by Joan

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 9

2 ½ cups saltine cracker crumbs
½ teaspoon salt
1 pinch ground black pepper
½ cup unsalted butter, melted
1 pint extra small oysters
½ cup clam juice, or as needed
¾ cup heavy cream
¼ cup Worcestershire sauce
1 dash hot pepper sauce (such as Tabasco®)

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the cracker crumbs, salt, pepper, and butter in a bowl until evenly moistened. Butter a 1 1/2-quart casserole dish and sprinkle about 1/3 of the cracker crumb mixture into it.
  • Drain the oysters, reserving the liquid. Add enough clam juice to the oyster liquid to make 3/4 cup; set aside. Layer half of the oysters into the casserole dish and sprinkle with half of the cracker crumbs. Arrange the remaining oysters atop the crumbs. Whisk together the oyster liquid, cream, Worcestershire sauce, and hot pepper sauce. Drizzle over the oysters and sprinkle with the remaining cracker crumbs.
  • Bake in the preheated oven until hot in the center and golden on top, 40 to 50 minutes.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 35 g, Cholesterol 97.3 mg, Fat 22 g, Fiber 1 g, Protein 10.8 g, SaturatedFat 12.9 g, Sodium 357.8 mg, Sugar 1 g

SCALLOPED OYSTERS



Scalloped Oysters image

Make sure if you are using live oysters, that the shells are tightly closed, and not broken. If the shells are open and don't close when you touch them, throw them away, they are dead, and no good for use.

Provided by KittyKitty

Categories     Summer

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 (12 ounce) container fresh standard oysters
2 cups saltine crumbs
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter, divided
2 eggs, beaten
1 cup half-and-half or 1 cup milk
1 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce
2 tablespoons chopped fresh parsley

Steps:

  • Drain oysters, reserving 1/2 cup oyster liquor. Set aside.
  • Sprinkle 1/2 cup cracker crumbs in a lightly greased 8 inch square baking dish. Layer half each of oysters, salt, pepper, butter, and cracker crumbs in dish. Repeat layers.
  • Combine eggs, half and half, WOrcestershire sauce, hot sauce, and reserved oyster liquor;mix well. Pour over oyster mixture. Sprinkle with parsley. Bake at 350F for 35 minutes or until ightly browned.

Nutrition Facts : Calories 279.2, Fat 23.3, SaturatedFat 13.5, Cholesterol 145.9, Sodium 594, Carbohydrate 8.5, Fiber 0.2, Sugar 0.3, Protein 9.3

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