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Oyster Casserole (Ostiones en Cazuela)
1 pint shucked select or large oysters, drained
2 medium tomatoes, chopped
1/2 cup half-and-half, divided
2 cups cracker crumbs (about 20 crackers)
1/2 cup butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
Lime or lemon wedges
Mix oysters and tomatoes; arrange in ungreased 11 x 7-inch baking dish. Pour 1/4 cup of half-and-half over mixture.
Mix remaining ingredients except lime or lemon wedges and remaining half-and-half; sprinkle over oysters and tomatoes. Pour remaining half and half over crumb mixture. Bake uncovered at 375 degrees F until light brown, about 30 minutes.
Garnish with lemon wedges.
