Scalloped Oyster’s Recipe

Scalloped Oyster

Some people find it difficult to eat raw oysters since they are kind of slimy – but are perfectly fine if baked or cooked otherwise.

Today we have a baked oyster recipe that your kids may also love! This is ideal to make during special occasions like Thanksgiving or something to make during a weekend dinner – the flavor is quite rich and creamy. You can opt to reduce the butter or use half and half instead of heavy cream to cut down the creaminess level but overall, this just might be your next hit!

Prep time 10 minutes

Cooking time 40 minutes

Ready In 1 hour

Serves 12



3 cups crushed saltine crackers

3/4 cup unsalted butter, melted

4 cups shucked small oysters with liquor

1/8 teaspoon cayenne pepper

salt and ground black pepper to taste

2 tablespoons chopped fresh Italian flat-leaf parsley

1 cup heavy cream



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter.
  3. Spread 1/3 of the saltines mixture on the bottom of a 9×13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley.
  4. Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top.
  5. Bake in the preheated oven until bubbling and browned, 40 to 45 minutes.
  6. Let rest 10 minutes before serving.


Quick tip: This recipe has quite a serving, so if there are any leftovers, you can definitely reheat it and have it for breakfast the next day.

If you decide to make the oyster’s recipe, let us know how it comes out in the comments below.

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