Scalloped Oysters

• 1/4 c. minced onion
• 1/2 c. butter, melted
• 3/4 tsp. celery or seasoned salt
• 1/4-1/2 tsp. red pepper
• 1 Tbsp. worcestershire sauce
• 1 tsp. lemon juice
• 2 c. cracker crumbs
• 1 Tbsp. parsley flakes
• 2 (12 oz.) containers fresh standard oysters
• 2 eggs, beaten
• 1 c. half-and-half

1. Saut onion in butter until tender.
2. Remove from heat and stir in butter, celery salt, red pepper and worcestershire sauce. Combine cracker crumbs and parsley flakes.
3. Preheat oven to 350u0b0. Drain oysters, reserving 1/3 c. liquor.
4. Sprinkle 1/2 cup cracker crumbs in bottom of a lightly greased 8-inch square baking dish; layer half of oysters and half of remaining cracker crumb mixture. Drizzle with half of butter mixture.
5. Repeat layers.
6. Combine eggs, half and half, and reserved oyster liquor; mix well.
7. Pour over oyster layers.
8. Bake for 40-45 minutes or until set.

onion, butter, celery, red pepper, worcestershire sauce, lemon juice, cracker crumbs, parsley flakes, oysters, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24357 (may not work)