Best 7 Herbed Oyster Crakers Recipes

RANCH OYSTER CRACKERS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet.
• Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.

FLAVORED OYSTER CRACKERS

Steps:

• Place the crackers in a large bowl. Combine the oil, cheese and soup mix; pour over crackers and toss gently. Transfer to two ungreased 15x10x1-in. baking pans. , Bake at 350° for 5-7 minutes, stirring once. Cool. Store in an airtight container.

PARMESAN OYSTER CRACKERS

Steps:

• Preheat oven to 250 degrees F.
• Chop garlic cloves then sprinkle with some salt and smash to make a paste. Set a large nonstick pan over medium heat. Add butter, oil and garlic and swirl pan. Add oyster crackers and chopped flat-leaf parsley and toss to coat. Spread out on a sheet tray, season with salt and pepper and sprinkle with shredded Parmigiano. Pop into the oven and bake for 25 to 30 minutes until golden and crispy.

SEASONED OYSTER CRACKERS

Steps:

• In a large bowl, toss together the crackers and oil until completely coated. Add dressing mix, lemon pepper, dill and salt and toss until evenly covered. Store in a zip lock bag or other air tight container.

HERB-SEASONED OYSTER CRACKERS SNACK

Steps:

• Pour crackers into a 2 gallon, re-sealable baggie.
• Mix the first 4 ingredients and pour into cracker-filled baggie; shake to coat.
• Set for 1 hour, turning and coating.

HERB OYSTER CRACKERS

Steps:

• 1. Place crackers in a large plastic bag. Season with dressing mix, dill weed, garlic powder and lemon pepper. Pour in the oil, close the bag and shake vigorously until crackers are covered with seasoning.
• 2. Store in an airtight container.

FISH CHOWDER WITH HERBED OYSTER CRACKERS

Steps:

• To make the fish chowder:
• In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.
• Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.
• While mixture is coming to a boil, peel potato and cut into 1/4-inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper.
• Serve chowder with herbed oyster crackers.
• To make the crackers:
• Preheat oven to 350°F.
• In a small saucepan melt butter with thyme, rosemary, and salt and pepper to taste over moderate heat, stirring. Add crackers and toss to coat with butter. On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden.
• Makes 1 1/2 cups.