If you enjoy oyster crackers as much as I do, then I am sure you will get excited when I tell you about the delicious Westminster Bakers Co. flavored oyster cracker line. Flavors like White Cheddar Romano, Chipotle Ranch, and Parmesan Peppercorn exist on top of there already popular snack cracker collection!

I was seeking to do something a little different with these crackers other than adding them to my usual chicken noodle soup, when I stumbled upon some fun and creative ways to add these delicious flavored snack crackers to some everyday meals. Below are two great recipes using the crackers in some unconventional but delectable ways!

Chipotle Ranch Cracker Mozzarella Sticks- by Sara Lehman

1/2c Westminster Chipotle Ranch Oyster Crackers

1/4c Bread Crumbs

1 24 Mozzarella Cheese Sticks

1/2c Flour

4 Eggs

Method: Take cheese sticks and lay them on a sheet of parchment with some space in between. Freeze for 1-2 hours. Dredge them in flour, and freeze again 1 hour. Grab a food processor and blend the snack crackers with the bread crumbs until blended into a nice breading mixture. Next, crack eggs into a bowl. Pour flour into a separate bowl. Using the one hand per method, dip the frozen stick into the flour and coat. Next, dip into the egg mixture, and then flour once more. Egg one more time, and then coat in bread crumbs. Place on tray, and once done with all the cheese sticks, freeze 1 more hour. *I know this sounds exhausting, but they are SO delicious!  Once frozen, bake at 450°F for 10-15 minutes, or until golden brown.

Note: They may be a little lighter than the traditional frozen mozzarella sticks you get in the grocery store, but they cook and taste delicious. I also used a Buffalo Ranch sauce to top them to give them a fun kick for Oscars Night!

Cabbage and Beet Salad with Feta and Parmesan Peppercorn Vinaigrette by Sara Lehman


1/2c Shredded Red Cabbage

1/4c Shredded Green Cabbage

3 Medium sized beets (cooked, vacuum sealed pre-cooked preferred) 

1/4c President Cranberry Feta Cheese Crumbles


1/4 c Westminster Parmesan Peppercorn Crackers

1/2c Extra Virgin Olive Oil

2tbsp Dijon Mustard

TT Salt & Pepper

Method: In a food processor, blend the crackers and wet ingredients together until smooth and creamy. Let the dressing sit in the fridge while you slice the beets into thin rounds. Next, chiffonade the cabbage and arrange on the plate. Give the dressing a whisk once more with a fork or whisk and top the salad. Sprinkle with the cranberry feta crumbles and serve!

Note: I tried to keep this recipe pretty healthy but still delicious, and the Parmesan Peppercorn crackers make the perfect thickener for the dressing, so it grabs the beets and cabbage, while still making for a really nice taste and consistency.

I recommend pairing both these recipes with a nice bottle of brut bubbly, preferably Crémant or Champagne, however a Cava will totally work too! Interested in trying some fun recipes with these snack crackers? They’re perfect when you’re on the go and need a quick carb fix, but if you dare to do things a little different, they work well in some really fun recipes like the ones above!

Eat what you like and drink what you love… please pair responsibly.