Description
This classic Southern-inspired Scalloped Oysters recipe features tender oysters baked in a creamy Worcestershire-infused sauce, layered with a crunchy, seasoned cracker and breadcrumb topping. Perfectly baked to a golden brown, this comforting casserole makes an elegant appetizer or main dish that highlights the delicate briny flavor of oysters complemented by buttery, zesty crumbs.
Ingredients
Scale
Topping Mixture
- 1½ cups crushed Ritz crackers
- ½ cup Panko breadcrumbs
- 6 tablespoons unsalted butter (¾ stick)
- ½ teaspoon kosher salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon lemon zest
- â…› teaspoon ground cayenne pepper
Oyster Layer
- 16 ounces canned shucked oysters, drained (2 cans)
- 1 cup heavy cream
- ½ teaspoon Worcestershire sauce
For Serving (Optional)
- Chopped fresh parsley
- Lemon wedges
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the scalloped oysters evenly.
- Prepare the topping mixture: In a bowl, thoroughly combine the crushed Ritz crackers, Panko breadcrumbs, unsalted butter, kosher salt, onion powder, garlic powder, lemon zest, and cayenne pepper. This mixture will add a flavorful and crunchy crust.
- Layer the casserole base: Grease a casserole dish and spread one-third of the cracker mixture evenly across the bottom to create a firm base layer.
- Add the oysters: Spread half of the drained oysters evenly over the cracker base, creating the first oyster layer.
- Second topping and oyster layer: Add another third of the cracker topping over the oysters, then layer the remaining oysters evenly on top.
- Top with remaining crumbs: Finish with the last portion of the cracker mixture sprinkled evenly on top to create a crunchy topping.
- Add creamy sauce: Combine the heavy cream and Worcestershire sauce in a separate bowl, then gently pour this mixture evenly over the casserole, soaking into the layers.
- Bake: Place the casserole in the preheated oven and bake for 30 to 40 minutes until the topping is golden brown and bubbling hot throughout.
- Serve: Garnish with freshly chopped parsley and serve with lemon wedges on the side to add freshness and brightness to each bite.
Notes
- Draining the oysters well avoids excess liquid that can make the casserole soggy.
- Use fresh lemon zest rather than dried for the best burst of citrus flavor.
- Adjust cayenne pepper based on preferred spice level; omit if you want a milder dish.
- Serve immediately after baking for the best texture and flavor experience.
- This dish pairs beautifully with a light green salad or steamed vegetables.
