Oyster Fricassee Recipe
Oyster Fricassee Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"The colonists had a ready source of oysters from Chesapeake Bay," says Susan Dippre who oversees the gardens at Colonial Williamsburg in Virginia. "I enjoy this rich, creamy casserole, a special dish from Colonial Williamsburg's holiday recipe collection."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + standing

Ingredients

  • 1 quart shucked oysters
  • 3/4 cup butter, divided
  • 2 medium onions, chopped
  • 1-1/2 cups chopped celery
  • 1/2 cup all-purpose flour
  • 2 cups half-and-half cream
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 large egg yolks, lightly beaten
  • 2 cups crushed butter-flavored crackers (about 50 crackers)
  • Lemon slices
  • Fresh thyme sprigs

Directions

Preheat oven to 400°. Drain oysters, reserving oyster liquor; set aside. In a large saucepan, heat 1/2 cup butter over medium heat. Add onions and celery; cook and stir until tender, 4-6 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly; cook until thickened, about 2 minutes.
Reduce heat; add next five ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to pan, stirring constantly.
Pour half of sauce into a greased 13x9-in. baking dish. Top with half of oysters; sprinkle with half of cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top.
Bake, uncovered, until golden brown, 23-28 minutes. Let stand 10 minutes. Serve with lemon slices and thyme sprigs. Yield: 6 servings.
Originally published as Oyster Fricassee in Country Woman December/January 2009, p12

Nutritional Facts

1 each: 639 calories, 44g fat (23g saturated fat), 297mg cholesterol, 1024mg sodium, 42g carbohydrate (9g sugars, 2g fiber), 17g protein.

  • 1 quart shucked oysters
  • 3/4 cup butter, divided
  • 2 medium onions, chopped
  • 1-1/2 cups chopped celery
  • 1/2 cup all-purpose flour
  • 2 cups half-and-half cream
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 large egg yolks, lightly beaten
  • 2 cups crushed butter-flavored crackers (about 50 crackers)
  • Lemon slices
  • Fresh thyme sprigs
  1. Preheat oven to 400°. Drain oysters, reserving oyster liquor; set aside. In a large saucepan, heat 1/2 cup butter over medium heat. Add onions and celery; cook and stir until tender, 4-6 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly; cook until thickened, about 2 minutes.
  2. Reduce heat; add next five ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to pan, stirring constantly.
  3. Pour half of sauce into a greased 13x9-in. baking dish. Top with half of oysters; sprinkle with half of cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top.
  4. Bake, uncovered, until golden brown, 23-28 minutes. Let stand 10 minutes. Serve with lemon slices and thyme sprigs. Yield: 6 servings.
Originally published as Oyster Fricassee in Country Woman December/January 2009, p12

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOyster Fricassee

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review