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Oyster Fricassee Recipe

Oyster Fricassee Recipe

"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."
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing YIELD:6 servings


  • 1 quart shucked oysters
  • 2 medium onions, chopped
  • 1-1/2 cups chopped celery
  • 3/4 cup butter, divided
  • 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 egg yolks, beaten
  • 2 cups crushed butter-flavored crackers (about 50 crackers)
  • Lemon slices and fresh thyme sprigs for garnish


  • 1. Drain oysters, reserving oyster liquor; set aside. In a large saucepan, saute onions and celery in 1/2 cup butter for 4-6 minutes or until tender. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 2. Reduce heat; add the parsley, salt, thyme, pepper, cayenne and reserved oyster liquor. Cook and stir for 2 minutes or until smooth. Remove from the heat. Stir a small amount of hot liquid into egg yolks; return all to the pan, stirring constantly.
  • 3. Pour half of the sauce into a greased 13-in. x 9-in. baking dish. Top with half of the oysters; sprinkle with half of the cracker crumbs. Repeat layers. Melt remaining butter; drizzle over the top.
  • 4. Bake, uncovered, at 400° for 23-28 minutes or until golden brown. Let stand for 10 minutes before serving. Garnish with lemon slices and thyme sprigs. Yield: 6 servings.

Nutritional Facts

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

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