In case you were wondering, there are no oysters in Oyster Crackers. Instead, they are wheat flour based-crackers, similar to saltines in taste, but with less salt. Said to have originated in the early to mid-1800s in the New England region of the USA, they most likely got their name because they have a shape similar to that of an oyster and were originally served with oyster stew. Today, however, they are usually served with Clam Chowder and other seafood-based soups and stews. For those of us who prefer a little more flavor in our crackers, here is a recipe for Parmesan Oyster Crackers.
Kosher salt and freshly ground black pepper
1/2 stick unsalted butter
2 Tbsp. extra-virgin olive oil
2 cups oyster crackers
1 handful flat-leaf parsley, finely chopped
1/4 cup grated Parmigiano-Reggian
- 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.
Food Mingle Blog Alternatives and Substitutions:
- Substitute your favorite grated cheese for the Parmigiano.
Yield: 2 cups