I adapted this recipe from the cookbook Soul food: Classic Cuisine
from the Deep South by Sheila Ferguson. This is an excellent oyster
dish to serve your family or friends.
More of Linda's great
Oyster Recipes and also check out
How To Shuck Oysters.
Oyster Casserole Recipe
Yields: 6 servings
Prep time: 20 min
Cook time: 30 min
1 quart (30 to 40 oysters depending on size) fresh shucked
oysters, drained and divided
1 cup coarsely-crumbled saltine cracker crumbs, divided
1/4 cup chopped scallions or green onions, divided
1/4 cup chopped fresh parsley, divided
2 tablespoons freshly-squeezed
lemon juice, divided
Salt to taste
Freshly ground black
1 teaspoon Worcestershire sauce, divided
1/4 cup butter, divided
1 cup light
cream or half & half cream, divided
Dash Tabasco sauce (optional)
Paprika for dusting
Preheat over to 400 degrees F. Generously grease a shallow 1 1/2-quart casserole dish.
If your oysters are not shucked,
shucking oysters, and drain well.
Sprinkle 1/2 of the saltine cracker crumbs over the bottom of
prepared casserole dish. Lay half of the oysters on top of the cracker crumbs,
then sprinkle with 1/2 of the onions, 1/2 of the parsley, 1/2 of the lemon
juice, salt, pepper, and 1/2 teaspoon Worcestershire sauce. Dot generously with
1/2 of the butter and pour 1/2 of the cream over the top.
Repeat layers with the remaining oyster, onions, parsley, lemon juice, salt and pepper, and Worcestershire sauce.
Dot with the remaining 1/2 of the butter Spread the remaining 1/2 cup of cracker crumbs for the top. Pour the remaining 1/2 of the
cream over the top. Add a dash of Tabasco if desired before covering with the remaining saltine cracker crumbs. Dust the top with paprika, using enough
to make it really red.
Bake for 30 minutes. Remove from oven and serve hot.
Makes 6 servings.