Scalloped Oysters

Scalloped Oysters

Southern Living FEBRUARY 2005

  • Yield: Makes 8 servings
  • Prep time: 15 Minutes
  • Chill: 8 Hours
  • Stand: 30 Minutes
  • Bake: 30 Minutes


  • 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


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.


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Scalloped Oysters Recipe