Oysters “Johnny Reb”

This recipe is from Bayou Cuisine, but it was made famous at The Old Southern Tea Room in Vicksburg in the 1960s. 

2 quarts oysters, drained
1/2 cup finely chopped parsley
1/2 cup sliced green onions
Salt and pepper to taste
Hot pepper sauce to taste
1 1/2 tablespoons Worcestershire sauce
2 tablespoons freshly squeezed lemon juice
1/2 cup melted butter or margarine
2 cups Saltine cracker crumbs (1 sleeve)
Paprika
3/4 cup half-and-half

Place a layer of oysters in the bottom of a greased shallow 2-quart baking dish. Sprinkle with half of parsley, shallots, seasoning, lemon juice, butter and cracker crumbs. Make another layer of the same. Sprinkle with paprika. Just before baking, pour the half-and-half into evenly placed holes, being very careful not to moisten crumb topping all over.

Bake at 375 degrees for about 30 minutes, or until firm.