Recipe: Scalloped Oysters
This recipe is a variation of one that has been in the Biancke family for over 100 years. Fresh oysters are available year round but are best in the fall and winter because oysters spawn during the summer and become soft and a bit fatty. Fresh oysters are graded by their size. The smaller the oyster the younger and more tender it will be.
- 1 quart oysters, undrained
- 5 cups crushed round buttery crackers (about 2 1/2 sleeves)
- I use either Ritz-type or Keebler Club-type crackers, crushed
- 1 tsp. salt
- 1/2 - 1 tsp. cayenne pepper (or to taste)
- 1 Tbsp. Worcestershire sauce (or more to taste)
- 2 cups half-and-half
- 1/4 cup unsalted butter, cut into small pieces or melted
1. Drain oysters, reserving 1/4 cup liquid from container.
2. Place half of cracker crumbs in a buttered 13x9x2-inch baking pan. Arrange oysters over crumbs. Sprinkle with salt, pepper and Worcester sauce. Top with remaining crumbs; drizzle with reserved oyster liquid and half -and -half. Top with butter.
Bake at 375 degrees for about 30 minutes or until bubbly.
This recipe may be assembled one day ahead of time. Let stand at room temperature about 30 minutes before baking.
This recipe was adapted by Marge Biancke and originally posted on AnnArbor.com on Feb. 11, 2010.