Southern Scalloped Oysters

Mikekey *


This makes a great brunch dish. Or a light supper with a green salad.


☆☆☆☆☆ 0 votes

15 Min
45 Min


  • 1/4 c
    minced onion
  • 1/2 c
  • 3/4 tsp
    celery salt
  • 1/4 tsp
    cayenne pepper
  • 1 Tbsp
    worcestershire sauce
  • 1 tsp
    lemon juice
  • 2 c
    crushed saltine crumbs
  • 1 Tbsp
    dried parsley flakes
  • 2 jar(s)
    (12-oz. each) fresh oysters (small or medium)
  • 2
    eggs, beaten
  • 1 c
    half and half

How to Make Southern Scalloped Oysters


  1. Preheat oven to 350F. Coat an 8-inch square baking dish with nonstick cooking spray.
  2. Melt butter in a skillet over medium-high heat. Saute onion until tender. Remove from heat and stir in celery salt, cayenne, Worcestershire and lemon juice.
  3. Combine saltine crumbs and parsley in a bowl.
  4. Drain oysters, reserving 1/3 cup liquor.
  5. Sprinkle 1/2 cup saltine mixture in bottom of prepared baking dish; layer half the oysters and half the remaining crumbs. Drizzle with half the butter and onion mixture. Repeat layers.
  6. Combine eggs, half and half and reserved oyster liquor; mix well. Pour over oyster layers,
  7. Bake for 40-45 minutes, or until set.

Printable Recipe Card

About Southern Scalloped Oysters

Course/Dish: Casseroles
Main Ingredient: Seafood
Regional Style: Southern
Hashtag: #oysters

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