In gearing up for a month with an "R" in it, I am pondering the oyster cracker's place in the universe -- especially as an accompaniement to a tray of raw oysters on the half shell. What do you all do with them? I dip them in the cocktail sauce sometimes and eat them after the oysters are gone. For the most part I leave them alone, mainly because I'm not sure why they're there. Could anyone shed some light on this for me? And I've lived in New England for 11 years.