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Post by RickB on Nov 19, 2019 11:38:32 GMT -5
Here's a recipe I put together from info my wife gave me - we have it every Thanksgiving. This is my late father-in-law's recipe. Vic was Director of Marine Biology for the State of South Carolina and specialized in shellfish. He had four daughters who loved his oyster pie. It didn't take me long to figure out that you had to move fast and get a large portion as there would be no second opportunity. RickB
Oyster Pie Dr. Victor Burrell
1 pint fresh oysters 2 cups coarsely crushed Saltine Crackers 1/2 teaspoon salt Several dashes of Texas Pete hot sauce 1/2 cup melted butter 1/2 pint half and half 1/2 teaspoon Worcestershire Sauce
Pour the oyster juice into a measuring cup and add half and half to it until you have one full cup. Add and stir in the salt, Worcestershire Sauce and hot sauce to the liquid.
Add all but 1/2 cup of the crushed crackers into a medium (8x8x2) casserole dish and pour the melted butter over them. Stir in the oysters and the cup of liquid.
Top with the remaining cracker crumbs. Bake appx. 40 minutes at 350 degrees, but cover loosely with foil after the first 10 minutes.
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