Baked Oysters
Ingredients
- 2 tbls. butter or margarine
- 1/2 small onion, chopped
- 2 ribs celery, chopped
- 1 1/2 sleeves saltine crackers, coarsely crushed
- 2 tbls. minced fresh parsley
- 1/2 cup chopped green onions
- 1/2 cup butter, melted
- 3 tbls. evaporated cream or half-and-half
- 7 or 8 tbls. oyster liquor
- 1 1/2 pints fresh oysters, reserve liquor
- Salt, black pepper and dash of red pepper, to taste
Instructions
Serves 4 to 6
1. In a small skillet, melt 2 tablespoons butter and sauté onion and celery until onions are tender.
2. In a separate bowl, combine coarsely crushed crackers, parsley and green onions. Add the melted butter and stir to blend. Add the sautéed vegetables to the cracker mixture and stir to blend. Set aside.
3. Combine cream and oyster liquor in small bowl. Set aside.
4. Spray 8x11-inch (2-quart) baking dish with nonstick coating. Layer about 1/3 of the crumbs on the bottom of casserole. Add half of the drained oysters and lightly season them with salt, black pepper and a dash of red pepper. Remember the saltines are salty, so do not over-salt the oysters.
5. Pour half of the oyster liquor/cream mixture over the oysters. Top with half of the cracker crumb mixture and the remaining oysters. Season oysters with salt, pepper and dash of red pepper. Add remainder of oyster liquor/cream over casserole. Top with remaining cracker crumb mixture.
6. Bake in preheated 400-degree oven for about 20 minutes or just until bubbly.
1. In a small skillet, melt 2 tablespoons butter and sauté onion and celery until onions are tender.
2. In a separate bowl, combine coarsely crushed crackers, parsley and green onions. Add the melted butter and stir to blend. Add the sautéed vegetables to the cracker mixture and stir to blend. Set aside.
3. Combine cream and oyster liquor in small bowl. Set aside.
4. Spray 8x11-inch (2-quart) baking dish with nonstick coating. Layer about 1/3 of the crumbs on the bottom of casserole. Add half of the drained oysters and lightly season them with salt, black pepper and a dash of red pepper. Remember the saltines are salty, so do not over-salt the oysters.
5. Pour half of the oyster liquor/cream mixture over the oysters. Top with half of the cracker crumb mixture and the remaining oysters. Season oysters with salt, pepper and dash of red pepper. Add remainder of oyster liquor/cream over casserole. Top with remaining cracker crumb mixture.
6. Bake in preheated 400-degree oven for about 20 minutes or just until bubbly.
Recipe Info
Views
623
Date
December 16, 2005
Categories
Seafood