Scalloped Oysters Recipe
- 6 large eggs, beaten
- 1 quart half-and-half cream
- 1/4 teaspoon pepper
- 4 cans (8 ounces each) whole oysters, drained
- 2 cups crushed butter-flavored crackers (about 50 crackers)
- 1. In a large bowl, combine the eggs, cream and pepper. Stir in oysters and crackers. Pour into 12 greased 6-oz. ramekins or custard cups; place on a baking sheet. Bake at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: 12 servings.
Editor's Note: Scalloped Oysters may also be baked in a 13-in. x 9-in. baking dish for 55-65 minutes or until a knife inserted near the center comes out clean.
1 each: 273 calories, 16g fat (7g saturated fat), 187mg cholesterol, 284mg sodium, 16g carbohydrate (4g sugars, 0 fiber), 12g protein.
Reviews for Scalloped Oysters
"Made this for my husband and it was OK but not one I would make again. Did not bring out the good oyster taste to me. My husband loves almost anything and he did not care for this either."
"This was not good, I like my old recipe with crackers...no eggs"
"In order to make it a little healthier, to half of the recipe I subbed egg beaters for the eggs, used fat free 1/2 & 1/2, added a cup of peas, cut the salt in 1/2 and added a 1/2 tsp. of Old Bay. What a delicious meal! Will do again."
"In a 1 1/2 qt casserole, half of the recipe worked wonderfully. That was enough for 4-6 people."
"This recipe reminded me of something I had as a kid on my first trip to southern US. I've been looking for this since then. I would add a little salt and more pepper as my husband and myself love pepper. Great recipe."
"We have had this in our family for years too. Pennsylvania, Ohio, and I am in Texas now. I was told that when my great grandmother was alive they would ship the oysters in crates. I would love to know where it originated from...I know that it is either Scotland or England...Tawna Brown Texas"
"It is a family tradition that, for Christmas eve, no meat is fed. Instead, we make up 13 dishes of variety. As fish can be included, this recipe sounds like a winner to me. Thank You Marty. Can't wait to try it.GranMarion"