Oyster Dredge
Jonas, William
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Mary Margaret's Oysters Johnny Reb

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Oyster Gatherers of Cancale, 1878
Sargent, John Singer
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Mary Margaret’s Oysters Johnny Reb

2 quarts oysters, drained
Salt, pepper, Tabasco to taste
1/2 cup minced fresh parsley
1/2 cup finely chopped shallots
1 tablespoon Worcestershire
2 tablespoons fresh lemon juice
1/2 cup melted butter
2 cups cracker crumbs
Paprika
3/4 cup half-and-half
Fresh parsley sprigs
Lemon slices

Layer half of oysters in a lightly greased shallow 2-quart baking dish. Season to taste with salt, pepper and Tabasco. (If you prefer, season with a Creole or Cajun seasoning mix, such as Tony Cachere’s or Zatarain’s.) Sprinkle the seasoned oysters with half of parsley, shallots, Worcestershire, lemon juice, melted butter and cracker crumbs. Repeat layers and sprinkle lightly with paprika. Make evenly spaced indentations in the casserole. Fill each indentation with half-and-half, being careful not to moisten all of the crumb topping. Bake at 375 degrees F. about 30 minutes, or until bubbly. Garnish with parsley and lemon slices. Makes 8 to 10 servings.
 

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