I couldn’t pass up a couple of pints of fresh Louisiana oysters the grocery man was burying in ice last week as I passed by his case.

I sautéed onion and garlic with the addition of dried bay leaf in butter and teamed that with oysters and crushed saltine crackers dampened in the oyster liquor.

The oysters I purchased were small so I did not chop them up. I served some in individual ramekins and the remainder in small ovenproof gratin dishes. Serve this as an appetizer or entrée. Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.