Baked Oysters - A Holiday Tradition
Recipe type: Shellfish
Serves: 12
  • 2 sleeves saltine crackers, crushed
  • 3 cans whole oysters, drained; reserve liquid
  • 1 stick butter, melted
  • 1 can evaporated milk; approximately 1/2 to 2/3 Cup milk
  • black pepper, to taste
  1. Preheat oven to 350 degrees. Into large bowl, combine crackers, drained oysters, melted butter and black pepper to taste. Stir gently till well mixed. Add evaporated milk to reserved oyster liquid to make 2 cups. Pour into cracker-oyster mixture, stir gently to mix well. Spoon mixture into greased casserole dish ( We used our deep "French White" Pyrex casserole dish). Pour enough milk over mixture to make it "soupy". Milk should be to top of mixture. Bake at 350 degrees for 30-40 minutes until "puffed" and lightly browned.
This dish is better too moist than it is too dry. It has taken us several attempts to get this right because we thought we added too much milk to it. It was always turning out too dry until we let go of the fear of making it too "soupy". We hardly ever get it to turn out exactly the same every time, but at least it's not too dry anymore!

Serve individually for a soup course or appetizer or in a larger baking dish for holiday entertaining or at the table.

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