ARE OYSTER CRACKERS THE SAME AS SALTINES RECIPES

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HOW TO MAKE THE BEST SPICY OYSTER SALTINE CRACKERS



How to Make the Best Spicy Oyster Saltine Crackers image

Provided by Gina Luker

Categories     Snack

Number Of Ingredients 4

1 lb Bag oyster crackers
1 stick Butter
1 pack Ranch dip mix
1 tbsp crushed red pepper flakes (use less if you don't like it as spicy)

Steps:

  • Melt the butter completely
  • Pour crackers into a large bowl and add in small amounts of butter, then mix. Repeat this until all the butter has been added and all the crackers are well coated.
  • Sprinkle a small amount of the ranch mix on the buttered crackers and mix. Repeat this with the rest of the ranch mix until all the crackers are well coated.
  • Sprinkle the crushed red pepper the same way you did for the ranch. Ensuring that the spice is evenly spread throughout the entire batch.
  • Once dry, store in a resealable plastic bag or container.

OYSTER AND CRACKER DRESSING RECIPE | MARTHA STEWART



Oyster and Cracker Dressing Recipe | Martha Stewart image

Provided by Martha Stewart

Categories     Seafood Recipes

Total Time 1 hours

Prep Time 15 minutes

Number Of Ingredients 7

2 sleeves saltine crackers (about 66)
1 1/2 sticks unsalted butter, melted
2 pints shucked fresh oysters in their liquor, drained and 1/4 cup liquor reserved
1/3 cup heavy cream
2 teaspoons fresh thyme leaves
2 tablespoons finely chopped flat-leaf parsley leaves
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees with rack in top third. Pulse saltines in a food processor until coarsely ground. Add butter and pulse just to combine. Spread a thin layer of crumbs in a 9-by-13-inch baking dish. Top with half the oysters.
  • Stir together reserved oyster liquor and cream. Drizzle half the cream mixture over oysters. Sprinkle with half the remaining crumbs and all the thyme. Repeat layering with remaining oysters and cream mixture.
  • Stir parsley into remaining crumbs and sprinkle evenly over top. Bake dressing until bubbling and top is golden brown, about 45 minutes. Serve hot, with lemon wedges for squeezing.

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