Scalloped Oysters

Scalloped Oysters

Scalloped Oysters

This simple Southern specialty is best made with small oysters and plain saltines.Ben Fink

This Southern specialty is best made with small oysters and plain saltines.

Scalloped Oysters
This Southern specialty marries briny oysters with saltines and butter for a simple, succulent gratin.
Yield: serves 6

Ingredients

  • 5 tbsp. butter (4 tbsp. melted, 1 tbsp. chilled), plus more for pan
  • 14 lb. saltines
  • 2 cups oysters, shucked, well-drained, and roughly chopped
  • 3 tsp. butter
  • 1 cup cream

Instructions

  1. Preheat oven to 350°. Butter a small baking dish, about 8" × 8". Crush saltines into small pieces with a rolling pin or the bottom of a pan, to fill about 2 cups.
  2. Spread one-third of the cracker crumbs in the bottom of the dish. Pour in half of the oysters and mix into crackers a bit with fingertips, then drizzle in 2 tbsp. of the melted butter. Repeat this process, ending with the last of the crackers. Slowly pour cream along edges of the dish; dot with the chilled butter. Bake 25-30 minutes, and brown under broiler for 3 minutes.