Scalloped Oysters Recipe
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
Ingredients
- 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
Instructions
- 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.
Nutrition
Recipe adapted from Taste of Home.
Havent made this for years but Mom made it soooo good, I think this will do it, Will let you know
Hope you enjoy it!
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.
Oyster crackers I'm sure are really good with it too. It is nice to have recipes that bring back memories from long ago. 🙂
Can this be made ahead and refrigerated? I would put the top layer of crumbs on after removing from fridge r to bake.
thanks
Hi- Personally I think I would make it fresh. It also depends on how far ahead you plan on making it.
I made this tonight for Christmas Eve. I served with cornbread dressing and asparagus. If I served for a Mardi Gras meal what pairs well?
It was delicious!
Happy to hear you liked the recipe 🙂 I think it would be great as a side dish for a Mardi Gras meal. I usually end up using shrimp and crawfish for Mardi Gras, whether that be in a chilled pasta seafood salad, or a hot Cajun pasta dish.