We may earn money or products from the companies mentioned in this post.
As I’ve mentioned numerous times, our family loves any kind of seafood.
This recipe comes from my Grandma Elizabeth who was a fabulous cook & these Baked Scalloped Oysters were always served at our family Christmas dinner. My Mom on the other hand was a very basic cook (casseroles and more casseroles). So my brother, two sisters, and I thought this was a very exotic dish & we loved it!.
Since Rob and I married over fifty years ago, I’ve followed in Grandma Elizabeth’s footsteps and make her Baked Scalloped Oysters a Christmas Dinner must, along with my signature Apple-Orange Cranberry Relish, Pork Sausage Turkey Stuffing, and 6″ high pies.
Of course, this dish can be enjoyed year-round! In fact, we occasionally serve it for lunch with a nice garden fresh salad. It’s quite rich. SDo, that’s all you need. Case in point, my sister Mary came to visit us not long ago. And, I knew this dish would be high on her request list. So in preparation, I bought extra containers of fresh oysters and froze them. Sure enough when I asked her what she wanted to eat, the first thing she said was Baked Scalloped Oysters.
If you are an oyster lover, try this recipe. I promise you won’t be disappointed!
To make this dish a great success, I recommend using these ingredients and cooking tools: Ingredient Note: Whenever possible, I always purchase the “Culinary” size ingredients for cost savings and their canister or large seal containers. That way I’m rarely out of an ingredient when I need to put my hands on one. Also, if you’re unfamiliar with a specific brand that I recommend, you can rest assured that I’ve tested it many time before against more well-known brands and found it superior. Lastly, oftentimes the actual “pack or bulk size” of a recommended ingredient is listed. That’s for your ordering purposes. It has nothing to do with the “specific amount” called for in my recipe.
Emile Henry Made In France Large Rectangular Baker, 13 x 9″, White
- 3 cups crushed oyster crackers
- 3/4 cup unsalted butter, melted
- 4 cups shucked small oysters with liquor
- 1/8 teaspoon Cayenne pepper
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh Italian flat-leaf parsley
- 1 cup heavy cream
- Preheat oven to 375 degrees F (190 degrees C)
- Combine oyster crackers and butter in a bowl; stir until all crumbs are saturated with butter.
- Spread 1/3 of the oyster cracker mixture on the bottom of a
Emile Henry Made In France Large Rectangular Baker, 13 x 9″ casserole dish. Pour half of the oysters with their liquor over the cracker mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of oyster cracker mixture and remaining oysters.
Season with cayenne pepper, salt, black pepper, and Italian parsley.
- Sprinkle remaining oyster cracker mixture over the oysters. Drizzle heavy cream slowly and evenly over the top.
- Bake in a preheated oven until bubbling and browned. 40 to 45 minutes. Let rest 10 minutes before serving.