- 1 quart (30 to 40 osyters depending on size) fresh shucked oysters, drained and divided
- 1 cup saltine cracker crumbs, coarsely crumbled and divided
- 1/4 cup green onions or scallions, chopped and divided
- 1/4 cup fresh parsley, chopped and divided
- 2 tablespoons lemon juice, freshly squeezed, divided
- Salt to taste
- Black pepper, freshly ground
- 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
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Preheat over to 400 degrees F. Generously grease a shallow 1 1/2-quart casserole dish.
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If your oysters are not shucked, shucking oysters, and drain well.
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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.
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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.
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Bake for 30 minutes. Remove from oven and serve hot.
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Makes 6 servings.
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Source: I adapted this recipe from the cookbook Soul food: Classic Cuisine from the Deep South by Sheila Ferguson.