Scalloped oysters

Really rich and creamy oyster dish that we always serve with Thanksgiving dinnner.




1 pint oysters 2 C medium coarse cracker crumbs ½ C butter, melted ¾ C light cream ¼ C oyster liquor ¼ teaspoon Worcestershire sauce ½ teaspoon salt

Nutritional information

No nutrition information available


Drain oysters, reserving ¼ C liquor. Combine crumbs and butter. Spread ⅓ of crumbs in greased 8 by 1¼" round pan. Cover with half oysters. Sprinkle with pepper. Using another third of the crumbs, spread a second layer, cover with remaining oysters, and sprinkle with pepper. Combine cream, oyster liquor, Worcestershire and salt. Pour over oysters. Top with last of crumbs. Bake in moderate oven, (350) about 40 minutes.