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Scalloped Oysters


  • 1 pint standard oysters, or selects, cut in half
  • ⅓ cup oyster liquid
  • 35 fresh saltine crackers, made into coarse crumbs
  • ¼ cup finely chopped green onion, including tops
  • salt
  • freshly ground black pepper
  • ⅓ cup heavy cream
  • 1 tablespoon Worcestershire sauce
  • ⅛ teaspoon Tabasco sauce
  • ¼ cup dry white wine
  • 3 tablespoons butter, melted

Preheat the oven to 400.° F

Drain oysters well, reserving ⅓ cup oyster liquid.

Place ¼ of the crumbs in lightly greased small casserole dish. Cover with ½ of the oysters and ½ of the green onion. Lightly salt (remember that the oysters are salty). Sprinkle with black pepper. Repeat, then sprinkle with the remainder of the crumbs. Drizzle with melted butter. Combine oyster liquid with cream, Worcestershire, Tabasco and wine and pour over the casserole. Bake until brown and bubbly, about 25 minutes.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas