Scalloped Oysters

Kelly Lollman


This recipe was given to me by a friend at my former workplace. This is a side dish that my Grandmother used to serve at every holiday dinner. Now, my Dad and I seem to be the only ones that appreciate it. I'll be making this tomorrow for the two of us.


★★★★★ 2 votes

45 Min
30 Min


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1 qt
oysters in their liquor
2 c
crushed crackers (keebler club crackers)
1 tsp
1 stick
melted butter
1 1/2 c
heavy cream
1 Tbsp
worcestershire sauce
1/2 tsp
ground black pepper
1/2 tsp
smoked paprika

How to Make Scalloped Oysters


  • 1Drain the oysters, reserving 1/2 cup oyster liquor for later.
  • 2In a medium saucepan, melt the butter over a low flame. Add the salt, pepper and smoked paprika and whisk until blended. Add the crushed crackers and stir until well blended.
  • 3In a 9x9" baking pan, spread about 1/4 of the cracker mixture. Place about 1/3 of the oysters over them. Repeat this process until the crackers and oysters are gone, ending with a layer of cracker mixture on top.
  • 4In the same saucepan that the butter was in, whisk together the oyster liquor, heavy cream and Worcestershire sauce. Pour this mixture over the layered crackers and oysters.
  • 5Cover the oysters and place in the refrigerator for at least three hours. Let stand at room temp for about 20 minutes before baking.
  • 6Place pan on center rack in an oven preheated to 350 degrees F and bake uncovered for 30 minutes or until the liquid is bubbly and topping is golden brown.

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