Learn How To Shuck Oysters.
- 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
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.
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