Easy Scalloped Oysters With Cracker Crumbs

Oysters. Diana Rattray
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 4 Servings
Ratings (5)

This classic creamy oyster dish is a snap to prepare, and it is scrumptious. A little heavy cream and butter make it rich and delicious.

What You'll Need

  • 6 to 8 tablespoons butter (cold, cut into small pieces, divided)
  • 1-quart oysters (shucked, liquor drained and reserved*)
  • 2 cups cracker crumbs (divided)
  • 1/4 teaspoon ground nutmeg (ground)
  • salt and pepper (to taste)
  • 1/4 cup heavy cream (or whipping cream)

How to Make It

  1. Heat the oven to 375 F (190 C/Gas 5). Lightly butter a 1 1/2 to 2-quart casserole dish. 
  2. Set aside 1/3 cup of cracker crumbs and 1 tablespoons of butter for the topping. 
  3. Cover the bottom of the prepared baking dish with some of the cracker crumbs then top with a layer of oysters, a layer of crumbs, and some of the butter pieces. Sprinkle lightly with salt and pepper. Repeat layers until all oysters are used. 
  1. Stir the nutmeg and 4 tablespoons of the reserved oyster liquor into the cream. Pour the cream over the dish then top with the 1/3 cup of reserved crumbs and butter. 
  2. Bake for about 30 minutes, or until heated through and browned. Serve immediately.
  3. *If you're using freshly shucked oysters, it will take about 4 dozen to make a quart, for 4 servings. Be sure to strain the juices into a bowl as you shuck them.

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Nutritional Guidelines (per serving)
Calories 368
Total Fat 19 g
Saturated Fat 4 g
Unsaturated Fat 8 g
Cholesterol 6 mg
Sodium 414 mg
Carbohydrates 41 g
Dietary Fiber 3 g
Protein 11 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)