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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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To make this a low carb/diabetic dish, just substitute crushed pork rinds for the cracker crumbs. Ingredients:
2 (12 ounce) containers fresh oysters |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon hot sauce |
1/4 cup chopped celery |
1/4 cup chopped green onion |
1/4 cup chopped green bell pepper |
1/4 cup minced fresh parsley |
2 tablespoons lemon juice |
2 teaspoons worcestershire sauce |
2 cups crushed cracker crumbs |
1/2 cup lightly-salted butter, melted |
1/2 cup half-and-half |
paprika |
Directions:
1. Preheat oven to 350°F.
2. Drain the oysters and place half of them in a lightly greased shallow 2-quart baking dish; sprinkle with half of the salt, pepper, and hot sauce.
3. Top with half of each of the vegetables, lemon juice, and Worcestershire sauce.
4. Sprinkle with half of the cracker crumbs.
5. Drizzle with half of the butter and half-and-half.
6. Repeat the layers one more time then sprinkle paprika over all.
7. Bake for 40 minutes, or until bubbly and lightly browned.
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