0 Ratings
Recipe courtesy of Burleigh Brothers Seafood
0.33 cup of butter
1.50 cup of finely crushed saltines
1 pint of shucked "standard" Oysters
0.25 cup of half and half
0.75 tsp of salt
0.125 tsp of pepper
0.50 tsp of Worcestershire Sauce
2 tbsp of chopped parsley
40 Minutes Before Serving: Preheat oven to 400F. In 1 quart saucepan over low hear, mix in butter and stir saltines until well mixed. In 10" by 6" baking dish, arrange half of saltine mixture. Top with undrained oysters.
In a small bowl, mix half-and-half, salt, pepper,and Worcestershire sauce and pour over the oysters. Sprinkle top with parsley, then with the remaining saltine mixture. Bake for 02 to 25 minutes until lightly browned and bubbly. Makes 4 servings.
SCALLOPED OYSTERS AND CORN: Prepare as above but sprinkle 1/2 cup of grated cheese over the first layer of crumbs; top it with oysters then with one 12-ounce can of whole-kernel corn, drained.
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