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Course Side
Servings 8


  • 1 PINT (16 OZ) FRESH OYSTERS with liquor
  • 8-10 OUNCES SALTINE CRACKERS (2 sleeves Zesta)
  • 1/2 CUP BUTTER
  • 3 1/2 cups (approx) HALF & HALF


  • Heavily butter a 2-quart gratin or flat casserole ovenproof dish. Scatter very very coarsely broken (with your hands) crackers in the bottom of the dish. Top with a few oysters. Add more broken crackers and a few pieces of butter. Season with freshly ground black pepper.
  • Repeat layering of oysters and crackers two more times, ending with broken crackers.
  • Pour around remaining oyster liquor. Dot with butter. Add half and half just to top of crackers. Season again with a few grinds of pepper. Bake in preheated 400-degree oven for 35-40 minutes or until puffed and golden. Serve IMMEDIATELY.


MaryJames dishes it out:
  • Some seafood markets offer their fresh oysters from a bucket....buy a pound and ask for extra liquor.  Just be sure they are FRESH!
  • You can layer the oysters and crackers early in the day.  Add half and half just before baking.
  • Everyone should be at the table and ready to be served when you bring the oysters out of the oven.  They are like a soufflé and begin to fall almost immediately, but still delicious.
  • Have discovered 365 Saltines (Whole Foods brand). They are more like the 'old' Zestas...a bit more salt.  They work great for this dish