Ribbon Oyster Scallop

Name: Ribbon Oyster Scallop
Yield: 8 serving(s)
Ingredients: 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

Submitted by Tonkcats

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Ingredients:: 7
Serves:: 8

ingredients

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

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

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Reviews

Mmmmmmmm.....this is so good. I had some leftover oyster stew so went on the hunt for another option for it. I found your recipe and gave it a try. Well, this is so good. We loved it. DS kept going for more and more. Thank you for the great recipe, we loved it.

Stephanie S.