Oyster And Cracker Dressing Recipes

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.

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.

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.

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with butter, and set aside.
• Sprinkle a layer of crushed soda crackers on the bottom of the prepared baking dish. Arrange a layer of oysters, along with their juices, on top of the crackers. Sprinkle with salt and pepper and dot with a few pats of butter. Repeat, beginning with another layer of crackers. Top with a final layer of soda crackers and then pour the cream over everything. Sprinkle with the Parmesan and paprika. Bake until golden brown and bubbly, 45 minutes to 1 hour.

Steps:

• In a greased casserole pan, place a layer of crumbled crackers, then a layer of oysters (drained but save the liquid), dot with butter and season with salt, pepper or seasoned salt. Repeat layers as desired or based on pan size. For a 9x9 or 9x13 it varies. Usually 3-5 cans of oysters are needed.
• Mom used to include some Ritz crackers but it isn't required. Nothing is exact about the recipe, I just build it in layers until it looks right. Quantities depend on the pan.
• Once you have the layers done, (the top layer should be crushed crackers dotted with butter) pour the oyster liquid and milk/cream back on the creation to moisten. Usually it is a 50/50 mix. I have added some white wine and/or beer (up to ½ cup each). The key is to make sure all the crackers are moist/soggy. You don't want any dry pockets. I usually let it set, covered, in the fridge for a few hours while the other stuff is being prepared. Then you bake at 425 degrees until brown/done (45 min or longer depending on oven).

Steps:

• Place crackers in a large bowl. In a small bowl, combine the remaining ingredients; pour over crackers and mix well. Let stand for 2 hours. Store in an airtight container.