Scalloped Oysters

Name: Scalloped Oysters
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 5 tbsp. butter (4 tbsp. melted, 1 tbsp. chilled), plus more for pan; 1 ⁄ 4 lb. saltines; 2 cups oysters, shucked, well-drained, and roughly chopped; 3 tsp. butter; 1 cup cream

Serves
serves 6

BEN FINK

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

Ingredients

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

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Instructions

Step 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.

Step 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.

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.
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.