This week a client arrived with a box of saltines but sadly our seafood market was out of fresh oysters to shuck. Rather than have these sit around in the cabinet forever, I went back to a snack from my childhood- marinated crackers. Yes, I say marinated because it is weird you can put a whole cup of oil on these and somehow they stay crunchy. Hugs, Chef Amy
1 box Saltine crackers – (all 4 sleeves)
1 cup olive vegetable oil – alternative
2 tablespoons all-purpose Cajun – Creole Spice seasoning
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon cayenne pepper or Piment de Ville
1 large container or ziplock
Carefully place the opened packages of crackers in a ziplock or large plastic container with a lid. In a bowl, whisk together oil and spices. Pour oil mixture over the crackers and try to get as much even coverage as possible. Gently move the crackers around to cover both sides of them. Over the next hour gently move the crackers around occasionally to make sure the oil is evenly distributed. Crackers should remain crispy in an airtight container for a few days. If they soften, pop them in the oven at 350* for about 5 minutes to recrisp.
Variation- use any assorted seasoning blend. I like Monterey steak seasoning, curry spice blends and greek seasoning as alternatives. Add red pepper flakes or more cayenne for additional heat. If your spice blend is very very salty, use unsalted crackers.
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