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Escalloped Oysters

Today is a recipe for all the oyster lovers out there. Oyster itself is the main flavor component, with a few small things added to compliment it. If you hate oysters, move right on along, you have been warned.

There are a lot of possibilities when it comes to making the crumb component of this dish. I’ve seen it made with buttery cracker crumbs, fresh bread crumbs, panko and mixtures of those listed as well. For what it is worth, I think either all butter cracker crumbs or a mixture of 1 1/2 cups butter cracker and 1/2 cup panko would be the way to go. I’d love to hear your feedback on this dish and be sure to let us know what type of topping you used. Enjoy!

Escalloped Oysters
Makes about 6-8 servings


  • 2 cups crushed butter-flavored crackers (see notes above)
  • 1/2 cup butter, melted
  • salt & pepper to taste
  • 1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained (check for shells)
  • 1 cup heavy whipping cream (I used half this amount. If you would like it more creamy, use the full amount.)
  • 1/4 teaspoon Worcestershire sauce
  • optional: fresh lemon zest added to the bread crumb topping


  1. Combine cracker crumbs, butter, salt and pepper; sprinkle a third of the crumb mixture into a greased 1-1/2-qt. baking dish. Arrange half of the oysters over crumbs. Top with another third of the crumb mixture and the remaining oysters.
  2. Combine cream and Worcestershire sauce; pour over oysters. Top with remaining crumb mixture. Bake, uncovered, at 350° for 30-40 minutes or until top is golden brown.

Recipe adapted from Taste of Home.

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  1. I grew up with almost the same recipe. My mom used oyster crackers but the butter crackers would be good too I am sure. It is our favorite dish on the Thanksgiving table. Been making this for 39 years.

    1. Oyster crackers I'm sure are really good with it too. It is nice to have recipes that bring back memories from long ago. 🙂