Rec3This Southern specialty is best made with small oysters and plain saltines.



  • Butter
  • 1⁄4 lb. saltines
  • 5 tbsp. butter (4 tbsp. melted, 1 tbsp. chilled)
  • 2 cups oysters, shucked, well-drained, and roughly chopped
  • 3 tsp. butter
  • 1 cup cream


  1. Preheat oven to 350°.
  2. Butter a small baking dish, about 8″ × 8″.  Crush saltines into small pieces with a rolling pin or the bottom of a pan, to fill about 2 cups.  Spread one-third of the cracker crumbs in the bottom of the dish. Pour in half of the oysters and mix into crackers a bit with fingertips, then drizzle in 2 tbsp. of the melted butter. Repeat this process, ending with the last of the crackers.
  3. Slowly pour cream along edges of the dish; dot with the chilled butter.
  4. Bake 25–30 minutes, and brown under broiler for 3 minutes.