Ribbon Oyster Scallop

Ingredients

• Servings: 8
• 2 cans oyster stew (frozen or canned)
• 2 (7 ounce) cans oysters
• 1 (3 ounce) can mushrooms, sliced
• 2 cups crackers, crushed
• 3 drops red pepper seasoning
• 2 tablespoons parsley, chopped
• 2 tablespoons butter

Recipe

• 1 heat oyster stew very slowly until thawed in large heavy saucepan.
• 2 lift out oysters with slotted spoon; set aside. drain liquid from canned oysters and mushrooms into stew in pot; heat just to boiling.
• 3 stir in 1 1/2 cups of the crackers; heat, stirring constantly, 3 minutes, or until mixture thickens.
• 4 remove from heat. stir in red pepper seasoning, oysters and mushrooms; spoon into 6 cup shallow baking dish.
• 5 sprinkle with parsley.
• 6 melt butter.
• 7 add 1/2 cup cracker crumbs; mix well.
• 8 spoon in diagonal rows over oyster mixture. bake in hot 425 degrees oven for 10 minutes, or until golden brown.