Oyster Fricassee
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
YIELD: 6 servings.
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
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1 quart shucked oysters
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3/4 cup butter, divided
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2 medium onions, chopped
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1-1/2 cups chopped celery
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1/2 cup all-purpose flour
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2 cups half-and-half cream
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2 teaspoons minced fresh parsley
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1 teaspoon salt
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1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
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1/4 teaspoon pepper
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1/8 teaspoon cayenne pepper
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4 large egg yolks, lightly beaten
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2 cups crushed Ritz crackers (about 50 crackers)
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Lemon wedges
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Fresh thyme sprigs
Directions
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1.
Preheat oven to 400°. Drain oysters, reserving oyster liquor. 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.
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2.
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.
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3.
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.
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4.
Bake, uncovered, until golden brown, for 23-28 minutes. Let stand 10 minutes. Serve with lemon wedges and thyme sprigs.
Nutrition Facts
1 serving: 639 calories, 44g fat (23g saturated fat), 297mg cholesterol, 1024mg sodium, 42g carbohydrate (9g sugars, 2g fiber), 17g protein.
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