Prep 30 mins
Cook 1 hr
A light and tasty dish that can be served as an appetizer at parties or as a side dish. I make it during oyster season for all parties and holiday gatherings. It is always a hit and always one of the first items to "go"! The recipe is easy to make!
- 24 -32 ounces fresh oysters
- 5 celery ribs, chopped fine
- 1 onion, chopped fine
- oysters or saltine crackers, hand crushed medium texture
- Worcestershire sauce
- hot sauce, I prefer Texas Pete
- one stick butter (1/4 lb)
- Chop celery and onion very fine.
- Seperate oysters from oyster liquor.
- Pre-heat oven to 350 degrees.
- Place butter in oven proof casserole dish (8 X 11 works well).
- Place dish in heated oven, allow butter to melt and get very hot.
- Remove dish from oven and turn oven down to 250 degrees.
- Immediately place oysters in single layer in hot butter.
- Layer celery on top of oysters.
- Lightly layer onion on top of celery.
- Salt and pepper, as desired.
- Splash worchestershire sauce and hot sauce on oysters.
- Place a solid layer of crackers on top.
- Add additional layers as needed depending on amount of oysters being used.
- Pour reserved oyster liquor over mixture.
- Sprinkle with parsley if desired.
- Return to oven and bake approximately one hour.
I really enjoyed this appetizer dish. I went a bit easy on the hot sauce, but next time I think I'll add a bit more as I think the Worcestershire and hot sauce really contributed a lot of flavor to this wonderful appetizer dish. I made it as written in the directions, using oyster crackers (rather than Saltines). And I would conisder serving this over a bed of shredded lettuce leaves (or perhaps a dry cole slaw mix) and serve it as a light luncheon dish. I love seafood of all kinds, including oysters and clams, and I will keep this recipe handy for my frequent seafood cravings. Thanks for sharing your recipe, Pennie Pasta. Made for Spring 2010 Pick-A-Chef.