Scalloped Oyster Chablis
Junior League of Birmingham | Seafood: CrabWhat you need
- Ingredients
-
To Taste Salt and Pepper
-
1 c. Shredded Sharp Cheddar Cheese
-
½ c. Half and Half
-
1/3 c. Chablis or other white wine
-
1 pint Alabama Gulf Oysters, drained
-
1/3 c. Melted Butter
-
1 ½ c. Cracker Crumbs
Steps
1.
Preheat the over to 425 degrees. Toss the cracker crumbs with the butter in a bowl until coated. Spread 1/3 of the crumb mixture over the bottom of a 6” x 10” baking dish. Layer with ½ of the oysters and sprinkle with salt and pepper. Top with ½ of the remaining crumb mixture, the remaining oysters, salt, pepper and remaining crumb mixture. Pour the wine and then the half and half over the prepared layers. Sprinkle with the cheese and bake for 20 minutes. Serve immediately.
More Recipes
West Indies Crab Salad
West Indies Crab Toast
Chef Roscoe Hall's Deviled Crab Fritters
Winning ASCO Recipe: Butter Poached Redfish with New Potato and Blue Crab Salad
Below is the winning dish that took home the 1st Place prize at the Alabama Seafood Cook-Off. Redfish, its main ingredient, is commonly found in Alabama waters and is technically named Red Drum.
