When my mom passed some years back the only thing that I requested from her estate was her Oyster Casserole recipe. This is "Soul Food" at it's finest and was a staple in our home every Thanksgiving.
I hadn't had it for some time and this past New Years my son and I got some
fresh oysters up in Oysterville. Had forgotten how good it was and thought I would share.
Enjoy !!
1 cup coarsely crumbled saltine cracker crumbs
1 quart shucked fresh oysters (30-40, depending on size)
1/4 cup chopped scallions
1/4 cup chopped fresh parsley
1 TBSP. fresh lemon juice
Salt to taste
1/2 tsp. black pepper
1 tsp. Worcestershire sauce
1/2 cup butter
1 cup light cream
1/2 cup milk
Dash of Tabasco sauce (optional)
Paprika for dusting
Preheat over to 400 degrees. Drain oysters well. Generously grease a shallow 1 1/2-quart casserole dish. Sprinkle half of the cracker crumbs over the bottom. Lay half of the oysters on top of the crumbs, then sprinkle with half of the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce. Dot generously with butter and pour on half of the cream and milk. Repeat layers but save the remaining crumbs for the top. Add a dash of Tabasco if desired before covering with the crumbs. Dust the top with paprika, using enough to make it really read.
Bake for 30 minutes. Let sit for 10 minutes and serve.
Oyster Casserole
AnnaDraMoss
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