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Catch ‘em & Cook ‘em: Scalloped Oysters

December 20, 2017
By Capt. Dick May , Pine Island Eagle


1 qt fresh oysters

2 1/2 sleeves rectangle buttery crackers crushed

1 tsp salt

1 C butter melted

1 1/2 C Half & Half

1 tsp Worcestershire sauce

1/2 tsp ground pepper

How to:

1. Drain oysters reserving 1/2 cup oyster liquid

2. Place cracker crumbs in a large mixing bowl and sprinkle evenly with salt.

3. Drizzle butter over crumbs tossing to combine.

4. Whisk together 1/2 cup reserved oyster liquid, Half & Half and Worcestershire sauce.

5. Place 1/3 of the crumb mixture evenly in the bottom of a 2-quart baking dish and top with half of the oysters.

6. Sprinkle with 1/4 tsp pepper.

7. Pour half of cream mixture evenly over oysters.

8. Repeat layers, ending with crumb mixture.

9. Cover and chill for at least 8 hours.

10. Let stand at room temperature for 30 minutes before baking.

11. Bake 350 degrees for 30 minutes or until bubbly.

Serves 8

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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