I can not imagine a Christmas or Thanksgiving dinner without Scalloped Oysters. Not just any Scalloped Oysters, but the way my grandmother and my mom made them. My dad and I could eat this whole recipe. The secret is saltine cracker, lots of butter and cream. If you're watching calories use half and half. Right!
If my dad and I could catch mom in a really good mood we could also talk her into making these for Christmas Eve dinner. Never enough scalloped, fried or raw oysters for the two of us.
Mammaw's Scalloped Oysters
6 to 8 servings
1 quart oysters, drained; liquid reserved
3 cups cracker crumbs (about 48 2-inch crackers, crushed
4 tablespoons melted butter
Cream or half and half
1 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped onion
1/2 cup butter
Pick over oysters and remove any shell particles. Set oysters aside. Lightly toss 1 cup of the crumbs with melted butter. Add enough cream or half and half to the reserved oyster liquid to yield 2 cups. Stir in the salt and pepper.
Line a shallow buttered 2-quart casserole with 1 cup of the unbuttered crumbs. Arrange 2 cups of the oysters on crumbs. Pour 1 cup of liquid over all. Sprinkle with one half of the chopped onion and dot with one-half of the butter. Repeat procedure. Top with the buttered crumbs.
Bake at 350 degrees for 25-30 minutes, or until thoroughly heated.