Ribbon Oyster Scallop
- Ingredients:
- 7
- Serves:
-
8
ingredients
directions
- Heat oyster stew very slowly until thawed in large heavy saucepan.
- Lift out oysters with slotted spoon; set aside. Drain liquid from canned oysters and mushrooms into stew in pot; heat just to boiling.
- Stir in 1 1/2 cups of the crackers; heat, stirring constantly, 3 minutes, or until mixture thickens.
- Remove from heat. Stir in red pepper seasoning, oysters and mushrooms; spoon into 6 cup shallow baking dish.
- Sprinkle with parsley.
- Melt butter.
- Add 1/2 cup cracker crumbs; mix well.
- Spoon in diagonal rows over oyster mixture. Bake in hot 425 degrees oven for 10 minutes, or until golden brown.
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