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Oyster Casserole
This traditional Southern dish is delicious, and a favorite in any season. Buy nice, firm, fresh oysters -no canned ones for this treat! The book
this recipe comes from is one of the finest books on Soul Food and Southern Cooking there is.
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. Serve hot.
Makes 6 servings.
Source: “Soul Food: Classic Cuisine from the Deep South” by Sheila Ferguson
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