Oyster Casserole (Ostiones en Cazuela — Mexico) recipe

1 pint shucked select or large oysters, drained
2 medium tomatoes, chopped
1/2 cup half-and-half
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
Lemon or lime wedges

Mix oysters and tomatoes; arrange in ungreased 11 x 7-inch baking dish. Pour 1/4 cup of the half-and-half over mixture. Mix remaining ingredients except 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.

Serves 4.