Scalloped Oysters(My Mother'S Recipe)
Creamy scalloped oysters with green pepper and onion, baked to perfection with cracker meal topping, ideal for seafood lovers and special occasions.
Ingredients
Instructions
- Heat the oysters in their own juice.
- Lightly sauté the chopped green pepper and onion in butter.
- Add flour to the sautéed vegetables and cook briefly.
- Remove from heat and add Worcestershire sauce, lemon juice, salt, pepper, and the oysters.
- Fold in the cracker meal.
- Pour the mixture into a baking dish and bake at 375°F for 25 minutes.
Tips & Substitutions
For added depth of flavor, consider using a mix of fresh herbs like parsley or thyme along with the green pepper and onion. If you don't have cracker meal, crushed saltine crackers or even panko can work as a substitute. Adjust the garlic powder to your taste preference; fresh minced garlic can also enhance the dish. For a richer sauce, add a splash of cream or half-and-half before baking.
Serving Suggestions
Serve the scalloped oysters hot from the oven, garnished with fresh herbs for a pop of color. This dish pairs beautifully with crusty bread or a simple green salad to balance its richness. For a complete meal, consider serving alongside roasted vegetables or a creamy potato dish. For more seafood inspiration, browse more American recipes.
Storage & Reheating
To store leftovers, allow the scalloped oysters to cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This will help maintain the dish's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Oysters(My Mother'S Recipe) contains roughly 291 calories, with 4g protein, 42g carbohydrates, and 12g fat. It is an excellent source of iron (27% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 970mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned oysters instead of fresh?
Yes, canned oysters can be used in place of fresh ones. Just be sure to drain them well and reduce the cooking time slightly, as they are already cooked. However, fresh oysters will provide a better texture and flavor.
What can I substitute for Worcestershire sauce?
If you don't have Worcestershire sauce, you can mix soy sauce with a bit of vinegar and a dash of hot sauce as a substitute. This will mimic the umami and tangy flavors. Alternatively, a homemade blend using balsamic vinegar, soy sauce, and a pinch of sugar can work in a pinch.
Is there a way to make this dish gluten-free?
Absolutely! To make this dish gluten-free, substitute the flour with a gluten-free all-purpose flour and use gluten-free cracker meal or crushed gluten-free crackers. Be sure to check the Worcestershire sauce for gluten content, as some brands may contain gluten.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).