OYSTERS JOHNNY REB

Oysters Johnny Reb

2 quarts oysters, drained

Salt, pepper, Tabasco to taste

1/2 cup minced fresh parsley

1/2 cup finely chopped shallots

1 tablespoon Worcestershire

2 tablespoons fresh lemon juice

1/2 cup melted butter

2 cups cracker crumbs

Paprika

3/4 cup half-and-half

Fresh parsley sprigs

Lemon slices

Layer half of oysters in a lightly greased shallow 2-quart baking dish.

Season to taste with salt, pepper and Tabasco. (If you prefer, season

with a Creole or Cajun seasoning mix, such as Tony Cachere’s or

Zatarain’s.) Sprinkle the seasoned oysters with half of parsley, shallots,

Worcestershire, lemon juice, melted butter and cracker crumbs. Repeat

layers and sprinkle lightly with paprika. Make evenly spaced indentations

in the casserole. Fill each indentation with half-and-half, being careful

not to moisten all of the crumb topping. Bake at 375 degrees F. about

30 minutes, or until bubbly. Garnish with parsley and lemon slices.

Makes 8 to 10 servings.