Scalloped Oysters. Yummy!!!

Sorry I've been MIA lately, but I've just been busy with the holiday and parties to attend. :) And I don't get a really great wireless connection at my mom's house and so sometimes I am limited.

We always go to my brother's house in DC on Christmas and I am always requested to make the Pecan Pies and Scalloped Oysters. If you are not a seafood person, then this is totally not for you. And if you are a seafood person, but not oysters then this is not for you too! :) But, if you are like me and love oysters then read on. Ha!

I love this dish and am not sure why I only make it a couple of times a year and only for holidays. It would be great any old day of the year. It's really that good. Pinky swear! :)

I went ahead and took an actual picture of the recipe for you, but will break it down with photos too.

You first have to crush some 1 cup of saltines. I simply put the saltines into a zip lock bag and then take a rolling pin over them. It makes it easy and a simple clean up.

Next you melt a stick of butter in a skillet and then add in the cracker crumbs and 1/2 up of bread crumbs.

Then spread 1/2 of the mixture over the bottom of a dish. I usually use a baking dish, but lately we seem to lose them or forget them at my brother's house and so I just bought a handy disposable one.

Then place the oysters over the crumb mixture and the rest of the cracker mixture over the top of the oysters. Then mix together the drained oyster juice (okay that may sound a little yucky) and 1 tbsp. of cream and a dash of Tobasco sauce (I like it hot and so I add more than a dash) and then drizzle that over the oysters.

Cook it in a 425 degree oven for 25 minutes and then OMG!! yummy goodness!! It is seriously that good!!! And flavor is unbelievable. It overwhelms your mouth. Mmmmm....