Directions

1. Preheat oven to 400 degrees. Spray a 9x13 baking dish with baking spray and set aside.
2. Drain the oysters but reserve 1/4 cup of liquid.
3. Melt 1/2 stick butter (four tablespoons) over medium heat. Add finely chopped onions and celery, and cook in the butter, stirring occasionally, for about 5-7 minutes until tender and fragrant. Add garlic, and cook for another minute.
4. Stir in flour and cook, stirring occasionally, for 2-3 minutes.
5. Gradually whisk in the half and half. Allow to simmer for a few minutes until thickened, whisking frequently as it thickens.
6. Add the salt, pepper, cayenne, parsley flakes, and reserved oyster liquid. Whisk until blended and creamy.
7. Pour half of the cream sauce into the prepared baking dish, then scatter half of the drained oysters over the sauce. Sprinkle half of the finely crushed crackers over the oysters.
8. Pour the remaining cream sauce over this first layer in the baking dish, spreading it evenly over the top of the crackers. Top this layer of sauce with the remaining drained oysters.
9. Melt the remaining 1/2 stick of butter. Stir the melted butter into the remaining cup of finely crushed crackers, then spread the buttery cracker blend on top of the oysters to create the topping.
10. Bake for 25 minutes at 400 degrees. Remove from the oven, and allow to set for about 10 minutes before serving.
11. Garnish with fresh lemon slices and enjoy!