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The original idea for this came from a TV show, although it was so long ago I can't, for the life of me, remember who it was. It might have been Burt Wolf or the Frugal Gourmet.


  • 14 TB of unsalted butter (Divided) (OK, so this is not a diet recipe)
  • 1 1/2 quarts shucked oysters with the liquore reserved
  • 3 Shallots Chopped Fine
  • 1 1/2 tsp Tamari
  • 1/2 tsp Wasabi Powder
  • 1 cup Chopped Flat Leaf (Italian) Parsley (divided)
  • 1 1/4 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 3 cups of Saltine Crackers (Roughly Crumbled)
  • 4 TB of Half and Half


  • Butter a 10 inch pie dish.
  • Heat oven to 450
  • Drain oysters and reserve 1/3 cup of the liquid.
  • Melt 3 TB of the butter in a skillet and sweat the shallots until soft. (About 3 minutes)
  • Stir in the Tamari and the Wasabi powder.
  • Transfer to a medium bowl and stir in the oysters, 1/4 cup of parsley, Salt and pepper.
  • In another bowl combine the remaining Parsley with the cracker crumbs.
  • Melt the remaining 11TB of butter and add to the cracker mixture.
  • In a small bowl or 1 cup measuring pitcher combine the 1/3 cup of oyster liquore and the Half and Half.
  • Assembly: Spread a thin layer of crumbs over the bottom and up the sides of the pie plate.
  • Spread 1/3 of the oyster mixture.
  • Cover with 1/2 cup of the cracker mixture.
  • Drizzle with 1/3 of the oyster liquid.
  • Spread 1/2 of the remaining Oysters.
  • Another 1/2 cup of cracker crumbs.
  • Drizzle with 1/2 of the remaining oyster liquid.
  • Spread remaining oyster mixture.
  • Top with remaining Cracker crumbs
  • Drizzle with remaining oyster liquid.
  • Bake until Golden Brown (About 25 - 30 minutes)

Categories: Dinner  Main Dish  Savory Pie  Seafood 
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