Baked Oyster Appetizer

Submitted by Pennie Pasta

"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!"

 

• Ready In: 1hr 30mins
• Ingredients: 9
• Yields: 1 8 X 11 Casserole
• Serves: 8-12

ingredients

• 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
• salt
• pepper
• one stick butter (1/4 lb)

directions

1. Chop celery and onion very fine.
2. Seperate oysters from oyster liquor.
3. Pre-heat oven to 350 degrees.
4. Place butter in oven proof casserole dish (8 X 11 works well).
5. Place dish in heated oven, allow butter to melt and get very hot.
6. Remove dish from oven and turn oven down to 250 degrees.
7. Immediately place oysters in single layer in hot butter.
8. Layer celery on top of oysters.
9. Lightly layer onion on top of celery.
10. Salt and pepper, as desired.
11. Splash worchestershire sauce and hot sauce on oysters.
12. Place a solid layer of crackers on top.
13. Add additional layers as needed depending on amount of oysters being used.
14. Pour reserved oyster liquor over mixture.
15. Sprinkle with parsley if desired.
16. Return to oven and bake approximately one hour.

Reviews

[NorthwestGal]

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.