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


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


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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