Best 12 Seasoned Crackers Recipes

SEASONED CRACKERS

Steps:

• Preheat the oven to 275 degrees F.
• Melt the butter in a saucepan and add the Italian seasoning and seasoned salt. Dunk the saltines in the mixture and place on a rack over a baking sheet. Bake for about 20 minutes.

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.

SEASONED FISH CRACKERS

Steps:

• Preheat oven to 250°. Place crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to 2 ungreased 15x10x1-in. baking pans. , Bake 15-20 minutes, stirring occasionally. Cool completely in pans. Store in an airtight container.

SEASONED GOLDFISH CRACKERS

Steps:

• Place crackers in a large bowl.
• Combine the remaining ingredients.
• Drizzle over crackers and toss to coat evenly.
• Transfer to a large baking pan.
• Bake at 250 degrees for about 15 - 20 minutes stirring occasionally.
• Cool completely and store in an airtight container.

SEASONED CRACKERS

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Whisk together the oil and seasonings; add crackers and toss to coat evenly.
• Spread evenly on large baking sheet and bake for 20 minutes. Stir after 10 minutes and continue baking 10 minutes more.

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.

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.

SEASONED FISH CRACKERS

Steps:

• Place the crackers in a large bowl.
• Combine the remaining ingredients; drizzle over the crackers and toss to coat evenly.
• Transfer to two ungreased 15 by 10 inch baking pans; bake at 250 for 15-20 minutes, stirring occasionally.
• Cool completely and store in an airtight container.

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.

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.

SEASONED OYSTER CRACKERS

Steps:

• 1. Mix all ingredients together
• 2. Let set for at least 1 hour (this is important!)
• 3. Bake at 250F / 121C for 15-20 minutes

SEASONED CRACKERS

Steps:

• 1. Place crackers in a gallon jar that has a seal tight lid.
• 2. Mix all the seasonings into the oil.
• 3. Drizzle the seasoned oil over the crackers.
• 4. Place lid on jar. Rotate jar tossing the crackers around until evenly coated.
• 5. Turn out onto a cookie sheet lined with paper towels and let sit for little bit so the crackers absorb the oil.
• 6. Store in an airtight container or ziploc bag.