Garlic Parmesan Oyster Crackers

New England Clam Chowder and Garlic Parmesan Oyster Crackers

Why yes, this picture should look somewhat familiar. Concentrate on the crackers this time, though. See their delicious golden brown state. Pretend to smell their garlicky, cheesy goodness. Ignore the lack of green flecks because I forgot parsley. (Don’t forget parsley. It adds a nice freshness.) These things are just this side of addictive. No matter how many I make, there are never any left, and roommates clamor for them even more than homemade bread to accompany various soups and stews. I’d be insulted, except these things are so good I can understand the fervor!

Serve them with pretty much anything that could use a crunchy accompaniment. They’re freaking delicious.

Garlic Parmesan Oyster Crackers, barely adapted from Tyler Florence

1 package oyster crackers*
3 cloves garlic, minced fine or grated
4 Tbsp. (1/2 stick) butter
2 Tbsp. olive oil
1 large handful flat-leaf parsley, finely chopped
1/3 c. grated Parmesan cheese, the good stuff
salt and pepper to taste

Preheat the oven to 250F and line a sheet pan with foil.

In a large skillet, melt the butter with the olive oil over medium heat. When it starts to foam, add the garlic and stir it around to make sure all the little garlic bits are separated and coated with the oil-butter mixture. Add the crackers and parsley and mix it until everything’s pleasantly green-flecked and garlicky.

Spread the crackers on a sheet tray and sprinkle with Parmesan and pepper (between the salt on the crackers and the salt in the cheese and butter, mine didn’t need any extra, but your mileage may vary!). Bake for 25-30 minutes, until they’re golden brown and delicious.

* Not the crazy huge Costco package, just a regular one, but otherwise exact size doesn’t really matter. Just what the store has.


~ by iliadawry on 21 January 2013.

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