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Scalloped oysters

Time 40 minutes
Yields Serves 6 to 8
Scalloped oysters
1

Heat the oven to 350 degrees.

2

Butter a 9-inch by 5-inch baking dish and cover the base with a thin layer of crumbs, about 1/3 cup. Drizzle 3 tablespoons oyster liquor over the crumbs and cover with a layer of oysters. Season the oysters with a pinch each of salt and pepper.

3

Cover with another 1/3 cup cracker crumbs and drizzle over half of the melted butter. Add a second layer of oysters, then top with the remaining crumbs.

4

In a medium bowl, whisk together the egg and milk, then pour the mixture over the crumbs. Drizzle over the remaining butter.

5

Bake until the oysters are firm and the edges are golden-brown, about 30 minutes. Remove from heat and cool slightly before serving.

This recipe is adapted from “Choice Recipes” by members of the Fruit and Flower Mission in Seattle.

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