Scalloped Oysters

Recipe from Oxmoor House

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  • 1/2 cup butter or margarine, melted
  • 2 cups coarsely crumbled cracker crumbs
  • 2 (12-ounce) containers Select oysters, undrained
  • 1/2 teaspoon pepper, divided
  • About 1/2 cup half-and-half
  • 1/2 teaspoon salt
  • 1/4 teaspoon Worcestershire sauce
  • Dash of hot sauce


  1. Pour melted butter over cracker crumbs in a medium mixing bowl; toss gently until well combined. Drain oysters, reserving liquor. Place one-third of cracker crumb mixture in a buttered 8-inch round cake pan; top with half of oysters, and sprinkle with half of pepper. Repeat procedure.
  2. Add enough half-and-half to oyster liquor to equal 1 cup. Add salt, Worcestershire sauce, and hot sauce; stir well. Pour over oysters; top with remaining cracker crumb mixture. Bake at 350° for 40 minutes. Serve hot.
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