Recipe: Oyster Pie
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