Herbed Oyster Crakers Recipes

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.

HERBED OYSTER CRAKERS

Steps:

• Stir yeast and sugar into warm water in measuring cup and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir together 1 1/4 cups flour, thyme, salt, and cayenne, then make a well in center and add yeast mixture and oil, stirring to form a dough.
• Turn out dough onto a lightly floured surface and knead in 2 to 3 tablespoons flour (dough should be moist but not sticky). Knead until smooth and elastic, about 6 minutes, then transfer to a lightly oiled large bowl and let rise, covered with plastic wrap, in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours.
• Preheat oven to 450°F.
• Roll out dough as thin as possible (into an 18-inch square) with a lightly floured rolling pin on a lightly floured surface. Sprinkle with kosher salt and gently press salt to help adhere. Cut dough into 1-inch squares with a pizza wheel or large sharp knife. Transfer with a lightly floured metal spatula to 3 lightly oiled baking sheets, placing squares close together.
• Bake in batches in middle of oven, rotating sheets halfway through baking, until bottoms are golden (tops will remain pale), 6 to 7 minutes. Transfer to a rack to cool completely. (Crackers will crisp as they cool.)

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.

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.

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.

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.