Scalloped Oysters

I will proclaim right now that fresh oysters would have been better. However, the budget remains in charge of these recipes so I personally used canned. I can see now that the 1tsp of salt written on this recipe is too much and I didn’t piece it together at the time so my dish came out WAY too salty. I didn’t account for the saltiness that can meats inherently have but now that I know that this recipe is good I would go ahead and splurge for the fresh oysters.

With all that accounted for, my mother did not enjoy this recipe. She had one bite and called it quits. I think I could convince her to try again with the fresh oysters and lowered sodium intake. For now all I suggest is that if you’re adventurous or just know you will like this, for sure try it out. However, if you’re unsure maybe, sit this one out.

Scalloped Oysters

16oz Fresh or Canned Oysters
4tbsp butter
2c crushed saltine crackers
1/2c chopped parsley
1/2 tsp salt
1/4 tsp paprika
1/4 tsp tabasco or hot sauce of your choice
1/2c cream

Drain your oysters reserving the liquid. Melt the butter in a medium skillet and remove it from the heat. Stir in the crackers, parsley, salt and paprika. In a small bowl combine the liquid from the oysters, cream and tabasco. Set aside. Sprinkle 1/3 of the cracker mixture on the bottom of an 8 or 9-inch oven dish of your choice. Layer half of the oysters on top then half of the remaining crumbs followed by the rest of the oysters. Pour the cream mixture over the top then the remaining cracker crumbs. Bake at 350 for 35 minutes. Serve hot.

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