2. Drain liquor from oysters into a 2-cup glass measure. Add enough cream to make 1 cup. Whisk in egg until well blended.
3. Put whole and cream-style corn in a large bowl. Add cream mixture, 1 1/4 C. cracker crumbs (put remaining 1/4 cup crumbs in a small bowl) the bell pepper, scallions, 3T. butter, the salt, and pepper. Stir to mix well. Gently stir in oysters. Pour into prepared baking dish. Stir remaining 1 T. butter into remaining 1/4 cup cracker crumbs to moisten. Sprinkle around edges of casserole. Cover and refrigerate up to 4 hours.
4. Heat oven to 325 degrees. Uncover casserole and bake 1 hour or until set and crumb topping is lightly browned.