In this quick, simple recipe fromThe Fannie Farmer Cookbookby 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 abouthow this casserole starsat oneFood & Wineeditor's Thanksgiving.


Credit: Photo by Noah Fecks / Food Styling by Drew Aichele / Prop Styling by Ethan Lunkenheimer

Recipe Summary

30 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • 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.