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Scalloped Oysters

Prep time 15 mins
Chill time 8 hrs
Stand time 30 mins
Bake time 30 mins
Yield Makes 8 servings


  • 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

  1. Drain oysters, reserving 1/2 cup oyster liquor (liquid from oyster container).

  2. Place cracker crumbs in a large mixing bowl; sprinkle evenly with salt. Drizzle butter over crumbs, tossing to combine.

  3. Whisk together 1/2 cup reserved oyster liquor, half-and-half, and Worcestershire sauce.

  4. 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.

  5. Cover and chill at least 8 hours.

  6. Let stand at room temperature 30 minutes before baking. Bake at 350° for 30 minutes or until bubbly.

  7. Note: For testing purposes only, we used Keebler Club Original crackers.