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Scalloped Oysters

Chef Josh Anderson's Family Favorite

"This dish has been a staple in my family’s Thanksgiving celebrations for as long as I can remember, and we often fight over who gets to make it. It’s a pretty simple recipe, but it holds a spot in my heart, as it was my grandfather’s."—CIA Chef Josh Anderson
Scalloped Oysters recipe by The Culinary Institute of America

Ingredients

  • 3 cups saltine cracker crumbs, coarsely rolled
  • 3 dozen shucked raw oysters, medium-sized
  • 2 tablespoons onion, finely minced
  • 1 1/2 cups whole milk
  • 1/4 cup oyster liquor, reserved from oysters
  • 1/2 cup unsalted butter (plus more for buttering the dish)
  • 1 teaspoon salt
  • Pinch of freshly ground black pepper
  • 2 eggs, lightly beaten

Directions

  1. Arrange 1/4 of the cracker crumbs in the bottom of a buttered 2-quart casserole. Place 12 oysters on top of the crumbs. Repeat, making 7 layers total with crackers on the top.
  2. Scald the onions, milk, oyster liquor, and butter together, and season with salt and pepper.
  3. Temper the eggs with a little of the milk mixture. Add the egg mixture to the rest of the milk while whisking. Pour the custard over the oysters and crackers.
  4. Bake in a water bath in a 350 degree F oven until the custard is set and the top is lightly browned. Allow to sit for 20 to 30 minutes before serving.

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