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Ribbon Oyster Scallop

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READY IN:
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 cans oyster stew (frozen or canned)
  • 2 (7 ounce) cans oysters
  • 1 (3 ounce) can mushrooms, sliced
  • 2 cups crackers, crushed
  • 3 drops red pepper seasoning
  • 2 tablespoons parsley, chopped
  • 2 tablespoons butter

Directions

  1. Heat oyster stew very slowly until thawed in large heavy saucepan.
  2. Lift out oysters with slotted spoon; set aside. Drain liquid from canned oysters and mushrooms into stew in pot; heat just to boiling.
  3. Stir in 1 1/2 cups of the crackers; heat, stirring constantly, 3 minutes, or until mixture thickens.
  4. Remove from heat. Stir in red pepper seasoning, oysters and mushrooms; spoon into 6 cup shallow baking dish.
  5. Sprinkle with parsley.
  6. Melt butter.
  7. Add 1/2 cup cracker crumbs; mix well.
  8. Spoon in diagonal rows over oyster mixture. Bake in hot 425 degrees oven for 10 minutes, or until golden brown.

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