- 1 quart fresh oysters, undrained
- 2 1/2 sleeves rectangle buttery crackers (about 66 crackers), crushed
- 1 teaspoon salt
- 1 cup butter, melted
- 1 1/2 cups half-and-half
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground pepper
How to Make It
Drain oysters, reserving 1/2 cup oyster liquor (liquid from oyster container).
Place cracker crumbs in a large mixing bowl; sprinkle evenly with salt. Drizzle butter over crumbs, tossing to combine.
Whisk together 1/2 cup reserved oyster liquor, half-and-half, and Worcestershire sauce.
Place one-third crumb mixture evenly in the bottom of a 2-quart baking dish; top with half of oysters. Sprinkle with 1/4 teaspoon pepper. Pour half of cream mixture evenly over oysters. Repeat layers, ending with crumb mixture.
Cover and chill at least 8 hours.
Let stand at room temperature 30 minutes before baking. Bake at 350° for 30 minutes or until bubbly.
Note: For testing purposes only, we used Keebler Club Original crackers.