Best 20 Oyster Crackers 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.

SPICY OYSTER CRACKERS

Steps:

• Preheat oven to 300 degrees F.
• Combine spices together with oil and melted butter. Place crackers on a parchment-lined sheet pan. Pour spice mixture on top. Mix until well coated.
• Bake for 25 minutes, move crackers around gently with a spatula halfway through.
• Let cool on a wire rack. When completely cool, store in an airtight container.

RANCH STYLE OYSTER CRACKERS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• In a mixing bowl, whisk together vegetable oil, ranch-style dressing mix, dill weed, lemon pepper and garlic powder. Pour this spice mixture over the crackers in a medium bowl, and stir until the crackers are coated. Arrange the crackers on a large baking sheet.
• Bake in the preheated 275 degrees F (135 degrees C) oven for 15 to 20 minutes.

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.

PIZZA OYSTER CRACKERS

Steps:

• Preheat oven to 350°. Place crackers in a large bowl. In a small bowl, mix oil, cheese, pizza seasoning and garlic powder; pour over crackers and toss gently to coat. Transfer to two ungreased 15x10x1-in. baking pans., Bake 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.

HERB OYSTER CRACKERS

Steps:

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

GARLIC OYSTER CRACKERS

Steps:

• Carefully open the bag of oyster crackers and add the melted butter, garlic, parsley, and salt right to the bag, fold up and shake to coat all the crackers.
• Place crackers on your baking stone or cookie sheet, and broil the crackers for 5-10 minutes, or to your liking!
• Enjoy!

GARLIC DILL RANCH OYSTER CRACKERS

Steps:

• 1. Place first 4 ingredients in a large mixing bowl. Stir and thoroughly combine with a wire whisk. Dump crackers into seasoning mixture. Stir until all crackers are coated.
• 2. Preheat oven to 200 degrees F. While oven is heating, spoon coated crackers into an even layer onto a large baking sheet that has raised sides all around.
• 3. Place the baking sheet and crackers into preheated oven and bake for 1 hr. remove crackers from oven and cool. Store cooled crackers in airtight containers. I find that the large containers flavored popcorn comes in or the ones that butter cookies come in work great.

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.

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.

TACO OYSTER CRACKERS

Steps:

• Put all ingredients in a large tupperware bowl and shake well.
• Keep covered until ready to eat!

COCONUT COD CHOWDER WITH SEASONED OYSTER CRACKERS

Steps:

• Season cod all over with 1½ tsp. salt; set aside. Heat 3 Tbsp. ghee in a medium Dutch oven over medium. Cook leeks, garlic, and ginger, stirring occasionally, until softened but not browned, about 3 minutes. Add turmeric, coriander, and cardamom and cook, stirring, until fragrant, about 30 seconds. Add chile, potatoes, coconut milk, 1 tsp. salt, and ¾ cup water; bring to a boil (still over medium). Immediately reduce heat so soup is at a bare simmer. Cover, leaving lid slightly askew, and cook until potatoes are barely fork-tender, 10-12 minutes.
• Carefully nestle reserved fish into pot, spoon some broth over, and cover, leaving lid slightly askew. Cook at a bare simmer 4 minutes, then stir in celery. Cook until fish is opaque and flakes easily, about 5 minutes. Taste chowder and season with more salt if needed.
• Meanwhile, heat remaining 2 Tbsp. ghee in a small skillet over medium-low. Add crackers and stir well to coat. Cook, stirring often, until golden brown, about 5 minutes. Remove from heat and add paprika; toss to evenly coat.
• Slice 1 lime in half and squeeze juice into chowder. Taste and season with more salt if needed. Ladle into bowls, breaking fish into large pieces. Scatter celery leaves over chowder if using and top with crackers. Slice remaining lime into wedges and serve alongside.

RANCH OYSTER CRACKERS

Steps:

• 1. Place crackers in a gallon-size Glad Fresh Protection Bag. Pour oil over crackers and toss to coat. Add salad dressing & seasoning mix; toss again until coated. Bake at 250 F. for 15 to 20 minutes.

SEASONED OYSTER CRACKERS

Steps:

• In a large bowl whisk together oil, dressing mix, and lemon pepper seasoning. Add oyster crackers and toss until coated well. Spread oyster crackers on a double thickness of paper towels to absorb excess oil and let stand 30 minutes. Transfer crackers to an airtight container and let stand at room temperature at least 8 hours (to develop flavor) and up to 1 week.

FRIED OYSTER CRACKERS

Steps:

• melt butter.
• add olive oil.
• add remaining ingredients.
• simmer 1 minute.
• Add crackers and stir to coat for30 seconds.
• serve.

SEAFOOD CHOWDER WITH SEASONED OYSTER CRACKERS

Steps:

• In a small bowl, combine the butter, marinade for chicken, pepper sauce, curry and paprika. Add the crackers; toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring twice. Set aside., Meanwhile, in a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., Saute potatoes and leeks in drippings; stir in flour and thyme until blended. Gradually whisk in broth and clam juice. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes longer. Reduce heat; cover and simmer for 10 minutes or until potatoes are tender., Add the corn, zucchini, grouper, shrimp and scallops; cook for 2-4 minutes or until fish flakes easily with a fork. Stir in the cream, salt and pepper; heat through. Serve with crackers and bacon.

TASTY SEASONED OYSTER CRACKERS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• In a large bowl, mix the canola oil, ranch dressing mix, dill, lemon pepper, granulated garlic, onion powder, seasoned salt, and white pepper until thoroughly combined. Gently mix the crackers with the seasonings, tossing to coat the crackers with the seasoned oil. Spread the crackers out onto a jelly roll pan in a single layer.
• Bake in the preheated oven until the crackers are very lightly browned at the edges, 15 to 20 minutes, stirring to bake other sides halfway through cooking. Allow to cool completely before storing in airtight canister or resealable plastic bag.

SNACK OYSTER CRACKERS

Steps:

• 1. Place crackers in a large bowl.
• 2. Pre heat oven to 250 degrees.
• 3. Whisk everything else together, except crackers. Combine well.
• 4. Bake for 1 hour, stirring three times.

GRANDMA'S OYSTER CRACKERS

Steps:

• Mix oil, dressing mix, lemon pepper seasoning, dill, and garlic salt.
• Pour over 2 (10 oz) packages oyster crackers.
• Serve and enjoy!