Baked Scalloped Oysters

By Dianewaldron

Scalloped oysters should be puffy and moist and crunchy on top. Use on fresh oysters.

Ingredients

• 1-1/2 pints oysters with thick liquid
• 1/4 pound butter melted
• 2 cups medium coarse cracker crumbs
• pepper
• 1/2 cup light cream or half and half
• 1/2 tspn salt
• 1/4 tspn worcestershire sauce
• dash of tabasco

Preparation

Step 1

Drain oysters, save liquid.Pour the batter over the cracker crumbs and mix together lightly with a fork. Batter a skinny 8 inch layer cake pan 1-1/2 inch deep. Spread 1/3 of crumbs on the bottom and cover with half the oysters. Sprinkle with pepper.
Add another 1/3oz of the crumbs, the rest of the oysters, and another sprinkle of pepper.
Combine saved oyster liquid and enough cream to make 1 cup. Stir in salt, worcestershire and tabasco, pour over oysters. Top with last 1/3oz crumbs. Bake 350 degrees oven for 40 minutes. Serve at once/very hot.