| 1 cup | coarsely crumbled saltine cracker crumbs |
| 1 lb | shucked fresh oyster (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 teaspoon | black pepper |
| 1 teaspoon | Worcestershire sauce |
| 1/2 cup | butter |
| 1 cup | light cream |
| 1/2 cup | milk |
| dash of tabasco sauce | |
| 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 red. Bake for 35 minutes. Serve hot. Makes 6 servings.
Source: grouprecipes.com
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