Scalloped Oysters

Scalloped Oysters were a tradition in my aunt's family. I remember there was always oysters on their menu. It seemed to be a treat that they afforded themselves for the holidays. The creamy sauce and crunchy topping make this scallop recipe a delicious addition to your holiday meals.

• 1 pt. oysters
• 1 c. cracker crumbs
• 1/2 c. toast crumbs
• 1/2 c. melted butter
• 1/4 c. cream
• 1 tsp. Worcestershire sauce
• 2 tbsp. sherry
• dash of cayenne pepper
• 1/2 tsp. salt1/4 tsp. black pepper
• 2 tbsp. butter
• Paprika

Drain the oysters and reserve liquid. Toss cracker and toast crumbs with melted butter. Place 13 of the crumbs in a greased baking dish and top with 1/2 of the oysters.

Mix reserved oyster liquid wit cream, Worcestershire sauce, sherry, cayenne pepper, salt and pepper and pour 1/2 of the mixture over oysters. Cover with half the remaining crumbs, remaining oysters and remaining cream mixture. Top with remaining crumbs and dot with butter. Sprinkle with paprika. Bake at 400° F. for 20 minutes or until top is nicely browned.

Serves 8.

Scalloped Oysters are great with a salad. For salad recipes click here.