• 2 oz. cans whole oysters, undrained
• 30 rectangular butter crackers, crushed
• 2 Tbs. butter
• 1/2 tsp. hot pepper sauce or to taste (optional)
• 1/4 tsp. salt
• 1 stick (1/2 cup) butter, melted
• 3/4 C. half-and-half cream
• 1/2 tsp Worcestershire sauce
• 1/4 tsp freshly ground pepper

Drain oysters, reserving 1/4 cup oyster juices.

Place cracker crumbs in a large mixing bowl. Drizzle butter, pepper sauce and salt over crumbs, tossing to combine. Whisk together reserved oyster juice, half-and-half, and Worcestershire sauce. Place one-third crumb mixture evenly in the bottom of a 1-quart baking dish; top with half of oysters. Sprinkle with half of the pepper. Pour half of cream mixture evenly over oysters. Repeat layers, ending with crumb mixture. Cover and chill at least 8 hours. Let stand at room temperature 30 minutes before baking.

Bake at 350 degrees for 30 minutes or until bubbly.