Recipe by: Chef
History: A New England Classic. Simple to
make and you may embellish the recipe with sautéed
minced onions, celery thyme and parsley just as what you
might add to your traditional dressing.
Description: Oyster Baked in Cream Butter and Cracker
Preparation time: 45 minutes
Serves: 4 as a side but as I have seen a really hungry
person eat the whole thing as a main course---it's that
1 stick of butter (1/2
cup) + 4 Tbsp
1 1/2 cups Saltine crackers, crushed
1 pint of shucked oysters
1/2 cup light cream or half
1/2 cup heavy cream
salt to taste
several dashes of paprika
Melt the butter and then use some of
it to butter a 1/2 quart casserole baking dish. Crush
the crackers so the pieces are about 1 inch pieces
but not crushed so much that they are crumbs. Pour the
melted butter over them and mix well.
oysters in the casserole juice and all mixed with 1/2
cup of the buttered crumbs. (At this point you may add
any additional ingredients just as you stir them in with
the oysters, up to 1 cups worth without changing any of
the other ingredients.)
Sprinkle in salt and
pepper and then top evenly with the remaining cracker
crumbs. Pour over the creams and sprinkle with
paprika. Place 4 additional tablespoons of butter
randomly dotted on top of the crumbs.
350 for 35 minutes until golden and bubbly.