2 c crushed crackers (Keebler Club crackers)
1 tsp salt
1 stick melted butter
1 1/2 c heavy cream
1 Tbsp Worcestershire sauce
1/2 tsp ground black pepper
1/2 tsp smoked paprika
Drain the oysters, reserving 1/2 cup oyster liquor for later. In a medium saucepan, melt the butter over a low flame. Add the salt, pepper and smoked paprika and whisk until blended. Add the crushed crackers and stir until well blended. In a 9x9" baking pan, spread about 1/4 of the cracker mixture. Place about 1/3 of the oysters over them. Repeat this process until the crackers and oysters are gone, ending with a layer of cracker mixture on top. In the same saucepan that the butter was in, whisk together the oyster liquor, heavy cream and Worcestershire sauce. Pour this mixture over the layered crackers and oysters. Cover the oysters and place in the refrigerator for at least three hours. Let stand at room temp for about 20 minutes before baking. Place pan on center rack in an oven preheated to 350 degrees F and bake uncovered for 30 minutes or until the liquid is bubbly and topping is golden brown.