Ingredients
12
12 servings
- •3 cups crushed saltine crackers
- •0.75 cup unsalted butter, melted
- •4 cups shucked small oysters with liquor
- •0.125 teaspoon cayenne pepper
- •salt and ground black pepper to taste
- •2 tablespoons chopped fresh Italian flat-leaf parsley
- •1 cup heavy cream
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Nutritional Facts
Per 12 servings
- Calories: 334
- Carbohydrate: 18g
- Fat: 24g
- Fiber: 1g
- Protein: 11g
- Sugar: 0g
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