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Catch ‘em & Cook ‘em: Scalloped Oysters

January 4, 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 and 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's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed



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