Joan'S Scalloped Oysters – a delicious recipe with saltine cracker crumbs, salt, ground black pepper, unsalted butter, oysters, clam juice. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat an oven to 350 degrees F (175 degrees C).
2
Combine the cracker crumbs, salt, pepper, and butter in a bowl until evenly moistened. Butter a 1 1/2-quart casserole dish and sprinkle about 1/3 of the cracker crumb mixture into it.
3
Drain the oysters, reserving the liquid. Add enough clam juice to the oyster liquid to make 3/4 cup; set aside. Layer half of the oysters into the casserole dish and sprinkle with half of the cracker crumbs. Arrange the remaining oysters atop the crumbs. Whisk together the oyster liquid, cream, Worcestershire sauce, and hot pepper sauce. Drizzle over the oysters and sprinkle with the remaining cracker crumbs.
4
Bake in the preheated oven until hot in the center and golden on top, 40 to 50 minutes.
385
kcal
Calories
39
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 cups saltine cracker crumbs, 1/2 teaspoon salt, 1 pinch ground black pepper, 1/2 cup unsalted butter, melted, and more.
Yes, Joan'S Scalloped Oysters falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
