Tender oysters mixed with cream and lemon zest, then topped with buttery cracker crumbs and baked until bubbly and hot.
Mardi Gras Month brings with it a bounty of new recipes to try and being an oyster lover, I was intrigued by Scalloped Oysters. Take fresh and tender oysters and bake them in heavy cream, a light splash of Worcestershire sauce and lemon zest and top it all off with buttery cracker crumbs.
What type of topping to use
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.
Recommended Oyster and Scallop Recipes
Scalloped Oysters Recipe
- 2 cups crushed butter-flavored crackers
- 1/2 cup butter melted
- salt & pepper to taste
- 1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained and check for shells
- 1 cup heavy whipping cream
- 1/4 teaspoon Worcestershire sauce
- optional: fresh lemon zest added to the bread crumb topping
- 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.
- 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.
Nutritional information not guaranteed to be accurate.
Recipe adapted from Taste of Home.