History: A New England Classic.
Simple to make and you may embellish the recipe with sautéed minced onions,
celery thyme and
parsley just as what you might add to your traditional dressing.
Description: Oyster Baked in Cream Butter and Cracker Crumbs
Preparation time: 45 minutes
Serves: 4 as a side but as I have seen a really hungry person eat the whole
thing as a main
course---it's that good!
1 stick of butter (1/2 cup) + 4 Tbsp
1 1/2 cups Saltine crackers, crushed
1 pint of shucked oysters
1/2 cup light cream or half and half
1/2 cup heavy cream
salt to taste
several dashes of paprika
Melt the butter and then use some of it to butter a 1/2 quart casserole baking
dish. Crush the
crackers so the pieces are about 1 inch pieces but not crushed so much that
they are crumbs.
Pour the melted butter over them and mix well.
Place the oysters in the casserole juice and all mixed with 1/2 cup of the
crumbs. (At this point you may add any additional ingredients just as you
stir them in with
the oysters, up to 1 cups worth without changing any of the other ingredients.)
Sprinkle in salt and pepper and then top evenly with the remaining cracker
crumbs. Pour over
the creams and sprinkle with paprika. Place 4 additional tablespoons of
dotted on top of the crumbs.
Bake at 350 for 35 minutes until golden and bubbly.