Recipe: Oyster Pie

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Serves 6

2 pints shucked oysters with their liquor

½ cup (1 stick) unsalted butter

¼ cup sliced celery

¼ cup chopped onion

2 cups finely crushed crackers, divided

¾ cup milk

2 tablespoons chopped parsley

2 cloves garlic, finely minced

2 teaspoons lemon juice

1/8 teaspoon pepper

½ cup grated Cheddar, divided

Preheat an oven to 350 degrees. Lightly grease a 10-inch pie plate or other ovenproof baking dish.

Carefully check oysters for bits of shell. In a medium saucepan, heat the oysters and their liquor over medium heat just until the edges being to curl, about 3 minutes. Remove from the heat and drain. Discard the liquid and set the oysters aside.

In a large skillet over medium heat, melt the butter and add the celery and onion. Saute the vegetables until just tender, about 3 minutes. Add 1½ cups crushed crackers, milk, parsley, garlic, lemon juice, pepper and ¼ cup Cheddar. Stir in the oysters and pour the mixture into the prepared baking dish.

In a small bowl, combine the remaining ½ cup crushed crackers with remaining ¼ cup Cheddar and sprinkle it over the oyster mixture. Bake 10 minutes or just until the top turns light brown. Serve immediately.

Adapted from a recipe provided by Vicky Murphy, Inland Seafood