Oyster Fricassee

Name: Oyster Fricassee
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings.
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 Ritz crackers (about 50 crackers); Lemon wedges; Fresh thyme sprigs

I oversee the gardens at Colonial Williamsburg. We've learned that the colonists had a ready source of oysters from Chesapeake Bay. I enjoy this rich, creamy casserole, a special dish from this area's holiday recipe collection. —Susan Dippre, Williamsburg, Virginia

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 Ritz crackers (about 50 crackers)
Lemon wedges
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 5 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 the sauce into a greased 13x9-in. baking dish. Top with half the oysters; sprinkle with half the 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 wedges and thyme sprigs.