Ingredients
1 pt. oysters
3/4 c. dry bread crumbs
3/4 c. cracker crumbs (I use Waverly Wafers)
1/2 tsp. salt
1 c. milk
dash of pepper
1/2 c. melted butter
1/2 tsp. Worcestershire sauce
Method
Sources
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Shucking knife + cut-resistant glove — safe oyster opening
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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
SG2 micro-carbide steel with 101-layer damascus — ultimate edge retention
Food processor for chopping, pureeing, dough, forcemeat
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Drain oysters. Combine the bread and cracker crumbs, salt, pepper and butter. Sprinkle 1/3 of the buttered, seasoned crumbs in a well-greased, round (8 x 2-inch) baking dish. Cover with a layer of oysters. Repeat layers. Add Worcestershire sauce to milk and pour over oysters. Then sprinkle remaining crumbs over top of casserole. Bake at 400° for 20 to 25 minutes or until golden brown. Serves 6.