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

Yield: serves 6


  • 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


  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.