Recipe by KittyKitty
Make sure if you are using live oysters, that the shells are tightly closed, and not broken. If the shells are open and don't close when you touch them, throw them away, they are dead, and no good for use.
Top Review by victorian1
Kitty,Kitty! This recipe is to DIE for!!! Coming from PA not far from the Jersey coast, am used to really good seafood. However, that PA Dutch is in me too! Wanted a recipe that used saltines and this was it! Used fresh large oysters and the result was so, so good I couldn't believe it. Had made scalloped oysters with Ritz crackers and wasn't at all what I was looking for. Have now also made it with CLAMS!!!! I knew it would turn out great and it certainly did! Thank you, thank you!!!! This beats my oyster stuffing that I have always used at the Holidays by a long shot!
- 1 (12 ounce) containerfresh standard oysters
- 2 cups saltine crumbs
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup butter, divided
- 2 eggs, beaten
- 1 cup half-and-half or 1 cup milk
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon hot sauce
- 2 tablespoons chopped fresh parsley
Directions See How It's Made
- Drain oysters, reserving 1/2 cup oyster liquor. Set aside.
- Sprinkle 1/2 cup cracker crumbs in a lightly greased 8 inch square baking dish. Layer half each of oysters, salt, pepper, butter, and cracker crumbs in dish. Repeat layers.
- Combine eggs, half and half, WOrcestershire sauce, hot sauce, and reserved oyster liquor;mix well. Pour over oyster mixture. Sprinkle with parsley. Bake at 350F for 35 minutes or until ightly browned.