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Oyster Fricassée

Source of Recipe

Taste of Home


Recipe Introduction

"I oversee the gardens at Colonial Williamsburg. We've learned that the colonists had a ready source of oysters from Chesapeake Bay. I enjoy this rich, creamy casserole, a special dish from this area's holiday recipe collection." —Susan Dippre, Williamsburg, Virginia

Recipe Link: https://www.tasteofhome.com/recipes/oyster-fricassee/

List of Ingredients

◦  1 quart shucked oysters
◦  ¾ cup butter, divided
◦  2 medium onions, chopped
◦  1½ cups chopped celery
◦  ½ cup all-purpose flour
◦  2 cups half-and-half cream
◦  2 teaspoons minced fresh parsley
◦  1 teaspoon salt
◦  1 teaspoon minced fresh thyme or ½ teaspoon dried thyme
◦  ¼ teaspoon pepper
◦  ⅛ teaspoon cayenne pepper
◦  4 large egg yolks, lightly beaten
◦  2 cups crushed Ritz crackers (about 50 crackers)
◦  Lemon wedges
◦  Fresh thyme sprigs


Recipe

Preheat oven to 400° F. Drain oysters, reserving oyster liquor; set aside. In a large saucepan, heat ½ cup butter over medium heat. Add onions and celery; cook and stir until tender, 4 to 6 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, whisking constantly; cook until thickened, about 2 minutes.

Reduce heat; add next 5 ingredients and reserved oyster liquor. Cook and stir until smooth, about 2 minutes. Remove from heat. Stir a small amount of hot liquid into egg yolks; return all to pan, stirring constantly. Pour half the sauce into a greased 13 x 9-inch baking dish. Top with half the oysters; sprinkle with half the cracker crumbs. Repeat layers. Melt remaining butter; drizzle over top.

Bake, uncovered, until golden brown, 23 to 28 minutes. Let stand 10 minutes. Serve with lemon wedges and thyme sprigs.


Makes 6 servings