Ingredients
1 pt. standard fresh oysters
1 stick butter, melted
2 c. saltine cracker crumbs, crushed medium coarse
salt and pepper
1/2 c. milk
1/4 tsp. Worcestershire sauce
dash of Tabasco (if desired)
Method
Sources
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Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely
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Shucking knife + cut-resistant glove — safe oyster opening
Sturdy short blade designed to pry open oyster shells safely
Adjustable stand — hold cookbook or tablet at eye level while cooking
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Use rolling pin and put crackers in a plastic bag. Use approximately 1 1/2 packages of a 1 pound box of saltines. Combine crumbs, margarine, salt and pepper and spread 1/3 of buttered crumbs in a greased round casserole dish. Cover with half of the oysters. Using another 1/3 of crumbs; spread a second layer; cover with remaining oysters. Combine 1/2 cup milk, oyster liquid and 1/4 teaspoon Worcestershire sauce (dash of Tabasco if desired). Pour over oysters. Top with last of buttered crumbs. Garnish with parsley. Bake in oven at 350° for 40 to 45 minutes. Serves 4 to 5.