Ingredients Seafood Shellfish Oysters Oyster Casserole with Cracker Crumbs Be the first to rate & review! In this quick, simple recipe from The Fannie Farmer Cookbook by Marion Cunningham, tender and juicy oysters are drizzled with a bit of cream and hot sauce, then baked in a sumptuous, buttery crumb mixture for a bit of crunch. Serve as an appetizer for a dinner party, or as a side dish with ham or turkey. For individual servings, the mixture can be divided among 4 ramekins instead of one baking dish. Read more about how this casserole stars at one Food & Wine editor's Thanksgiving. By Food & Wine Editors Published on November 5, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer Active Time: 10 mins Total Time: 30 mins Servings: 4 Ingredients ½ cup (4 ounces) unsalted butter 1 cup round buttery cracker crumbs (such as Ritz) (from 22 crackers) ¼ cup fresh breadcrumbs 1 pint shucked oysters with liquor ½ teaspoon kosher salt 1 tablespoon heavy whipping cream 1 teaspoon hot sauce (such as Tabasco) Directions Preheat oven to 425°F. Melt butter in a large skillet over medium-high. Add cracker crumbs and breadcrumbs; stir to coat crumbs. Remove from heat. Spread half of the crumb mixture over bottom of a small shallow baking dish. Drain oysters, reserving liquor; arrange oysters in a single layer over crumb mixture. Sprinkle evenly with salt. Stir together cream, hot sauce, and 2 tablespoons of the reserved oyster liquor in a small bowl until combined. Drizzle over oysters in baking dish. Sprinkle evenly with remaining crumb mixture. Bake in preheated oven until golden brown and heated through, about 20 minutes. Rate it Print