Easy Scalloped Oysters With Cracker Crumbs

Oysters. Diana Rattray
    45 min

This classic creamy oyster dish is a snap to prepare, and it is scrumptious. A little heavy cream and butter make it rich and delicious.

What You'll Need

  • 6 to 8 tablespoons cold butter, cut in small pieces, divided
  • 1-quart oysters, shucked, liquor drained and reserved*
  • 2 cups cracker crumbs, divided
  • 1/4 teaspoon ground nutmeg
  • salt and pepper, to taste
  • 1/4 cup whipping cream

How to Make It

  1. Heat the oven to 375 F (190 C/Gas 5). Lightly butter a 1 1/2 to 2-quart casserole dish. 
  2. Set aside 1/3 cup of cracker crumbs and 1 tablespoons of butter for the topping. 
  3. Cover the bottom of the prepared baking dish with some of the cracker crumbs then top with a layer of oysters, a layer of crumbs, and some of the butter pieces. Sprinkle lightly with salt and pepper. Repeat layers until all oysters are used. 
  4. Stir the nutmeg and 4 tablespoons of the reserved oyster liquor into the cream. Pour the cream over the dish then top with the 1/3 cup of reserved crumbs and butter. 
  5. Bake for about 30 minutes, or until heated through and browned. Serve immediately.
  6. *If you're using freshly shucked oysters, it will take about 4 dozen to make a quart, for 4 servings. Be sure to strain the juices into a bowl as you shuck them.

You Might Also Like