Some recipes you only make once a year because they're just so-so. Other recipes, like this dish of scalloped oysters, you only make once a year because they're too good.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.

  • Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.

  • Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.

  • Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.

Tips

Cook's Note:

Scalloped oysters are actually better warm than piping hot, which is another reason they are such a great choice for large family gatherings.

Nutrition Facts

333.7 calories; protein 11.3g 23% DV; carbohydrates 18.1g 6% DV; fat 24g 37% DV; cholesterol 125.4mg 42% DV; sodium 469.2mg 19% DV. Full Nutrition

Reviews (58)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2012
This recipe is so similar to mine - I don't think I've ever measured...I do add worcestershire sauce to each layer. This was a family tradition at my house for Thanksgiving. I like it with a Steak as well (and have been known to heat them up and eat for breakfast - it grosses my family out but I love them)! Glad to see someone else is eating them!!! Read More
(41)

Most helpful critical review

Rating: 3 stars
11/30/2019
I added some cooked bacon, some chopped fried shallots, and a little chopped spinach. The flavour was great, but neither of us was a fan of the butter-soaked crackers. I'd rather either make this with a well-vented pastry top, or using crackers only on the top, not in layers. Read More
(2)
67 Ratings
  • 5 star values: 50
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/26/2012
This recipe is so similar to mine - I don't think I've ever measured...I do add worcestershire sauce to each layer. This was a family tradition at my house for Thanksgiving. I like it with a Steak as well (and have been known to heat them up and eat for breakfast - it grosses my family out but I love them)! Glad to see someone else is eating them!!! Read More
(41)
Rating: 5 stars
02/05/2013
Pretty much the same as the one I make(I'm not very good at measuring) but it never occurred to me to use parsley and I liked the dash of color. I've been addicted to these since I was a little kid and I'm ashamed to say that I probably make them 7 or 8 times a year and am very selfish. Have to admit I've done the "breakfast thing" as well... Awesome! Read More
(22)
Rating: 5 stars
12/01/2012
This was really the best scalloped oysters I have ever eaten. I made it for Thanksgiving dinner with the family and made it the following week for my husband and I. No changes were made. Read More
(20)
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Rating: 5 stars
11/14/2016
Great recipe. I layered the oysters with chopped cooked bacon onions parm. Cheese and used dash of old bay on each layer..Cook in cast iron. Skillet..makes it crispy... Read More
(14)
Rating: 5 stars
02/18/2014
I just tried this recipe out of curiosity (and the video looks so good). I don't even like oysters except for the canned smoked oysters but I really liked this recipe. Although I found that in order to cover the bottom of the dish and the first layer of oysters the same way Chef John does in his video I needed more like 5 cups of crushed crackers. I used half Chicken in a Biscuit and half Saltines. This is a great way to use up stale crackers! I used four 8 ounce cans of whole oysters but dumped half of the liquid that was in the cans. I've never bought fresh oysters so I don't know how much "liquor" is normal. If you used canned or jarred oysters be careful of the occasional small pieces of shell! I think next time I'll use a little more cream. Overall it turned out very good. The funny thing is that my husband didn't like it. Said it was too fishy tasting (which he doesn't like). I thought the exact opposite. I thought it was hardly fishy at all. Funny coming from a guy who likes oyster shooters (but I don't)! Oh and when reheating any leftovers watch out! When I pulled my plate out of the microwave an oyster exploded! So leave your covered dish in the microwave for a few seconds before pulling it out! Read More
(9)
Rating: 5 stars
11/28/2014
Like others, my north Louisiana family has been enjoying a dish almost exactly like this during the holidays at least since the 1950s (as far back as I can remember). We do not mix the crackers with butter, and do not really measure. Just crumble a good layer of crackers and top with oysters, closely spaced because they will shrink with cooking. We also add worcestershire, green onions, and some Tony Chachere's. Repeat the layers, ending with crackers topped with butter pats, then pour in milk until it looks right! :-) We always use fresh oysters, but I have learned that in recent years there is usually water added to the liquor so it is not very flavorful, and we do not use that any more. This is always requested and devoured by family members who like oysters! Read More
(9)
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Rating: 5 stars
12/01/2013
Just like our traditional family recipe with the addition of Worcestershire sauce and a dash of Tabasco. instead of the red pepper probably just the same taste. Very delicious. There are never leftovers as this is the dish everyone heads to for seconds. This is also a good dish to let the kids help assemble. They all love draining the oysters with their clean hands to check for shells. We cannot think of a family holiday dinner without these!! Read More
(6)
Rating: 4 stars
12/12/2014
Easy to make after I watched the video. Disappeared quickly at a potluck. Agree you must use quality oysters of course! Read More
(5)
Rating: 5 stars
12/21/2013
Love this I've made it for years sometimes I just use milk instead of cream and it's still wonderful. Yep I've eaten it for breakfast too! Read More
(5)
Rating: 3 stars
11/30/2019
I added some cooked bacon, some chopped fried shallots, and a little chopped spinach. The flavour was great, but neither of us was a fan of the butter-soaked crackers. I'd rather either make this with a well-vented pastry top, or using crackers only on the top, not in layers. Read More
(2)