Scalloped Oysters recipe


1 ½ cups of coarse cracker crumbs.
8 tablespoons of butter, melted.
1 pint of oysters.
½ teaspoon of salt.
Pinch of pepper.
¼ cup of oyster liquid.
2 tablespoons of milk.


Combine crumbs with the butter.

Put thin layer of crumbs in the bottom of a 1-½ quart baking dish.

Alternate layers of oysters and crumb mixture, sprinkling each layer with seasonings.

Do not use more than 2 layers of oysters.

Pour the oyster liquid and milk over the last layer, then top with crumbs.

Bake at 450°F (230°C) for 30 minutes.

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