Recipe courtesy of Burleigh Brothers Seafood
cup of butter
cup of finely crushed saltines
pint of shucked "standard" Oysters
cup of half and half
tsp of salt
tsp of pepper
tsp of Worcestershire Sauce
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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