This oyster pie has a simple, quick crust made of crushed cracker crumbs; there's no need to make a pie crust.
- 14 tablespoons (1 3/4 sticks) unsalted butter, plus more for dish
- 1 1/2 quarts shucked oysters, and their liquid
- 7 scallions, white and pale-green parts only, finely chopped
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon Tabasco sauce
- 1 cup chopped fresh flat-leaf parsley
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups saltine cracker crumbs, crumbled by hand (about 46 crackers)
- 3 tablespoons half-and-half, or milk
Heat oven to 450 degrees with rack in center. Butter a shallow 9- to 10-inch baking or pie dish. Drain oysters, reserving the liquid. Check oysters for shells, and discard shells. Melt 3 tablespoons butter over medium heat in a medium skillet, and cook scallions until soft, 3 minutes. Stir in Worcestershire sauce and Tabasco Sauce. Transfer mixture to a medium bowl, and let cool.
Stir in oysters, 1/4 cup parsley, salt, and pepper. In a medium bowl, combine cracker crumbs and remaining 3/4 cup parsley. Melt remaining 11 tablespoons butter, and stir into crumb mixture. In a small bowl, combine 1/4 cup of the reserved oyster liquid with half-and-half. Spread an even, thin layer of the crumb mixture in the bottom of the baking dish. Cover with one-third of the oyster mixture. Cover with 1/2 cup crumb mixture, followed by one-third of the oyster liquid. Continue until all ingredients are used, two more times, ending with crumb mixture. Bake until golden brown on top, 25 to 35 minutes. Serve hot.
SourceMartha Stewart Living, December/January 1999/2000