1/2 c Butter
48 Ritz crackers, finely rolled
2 tb Parsley
1/3 c Chopped onion
1/3 c Chopped celery
1 pt Oysters
7 1/2 oz Whole kernal corn
2 oz Pimentos, drained
1 ts Worcestershire sauce
1/2 ts Salt
1/8 ts Pepper

Heat 1/4 cup butter in medium skillet, blend in crackers and parsley; set aside. Heat remaining 1/4 cup butter in same skillet; saute onion and celery until soft. Drain oysters, reserving 1/4 cup liquid---if canned, 1/2 cup. Add liquid to skillet with remaining ingredients. Place 1/2 blended crumbs in 1 1/2 quart dish, arrange oysters over crumbs in single layer. Top with corn mixture, then remaining crumbs. Bake at 375 degrees for 30 to 40 minutes.