This is what I do, to achieve seasoned bread crumbs: I take either Gardetto's party mix, or the prepared Chex Party Mix, and process these carbos, into crumbs. THEN, I sprinkle them over whatever it is, that needs seasoned bread crumbs. Works great . . . which 'crumb' brand appeals to you, and why?

I have usually just crumbled bread into the Cuisinart and bounced them around with fresh parsley, basil, whatever until they are about the right size. Now I am exploring Panko crumbs. Made crabcakes with them last week - the crumbs are highly absorbant and soaked up more liquid than regular crumbs. Going to have to experiment with them in recipes, though they are stellar as a crusty coating on sauteed/fried foods.

I usually take the plain ones and mix with grated Locatelli or Parmesan, dried oregano and thyme, garlic powder, and a little S&P. Also, both 4-C and Progresso seasoned bread crumbs are very good.

I use WASA or Ryvita crackers...whole grain :-)
and add the herbs into the cuisinart to pulse.

Well, those are all great, crumby recipes!! I always use seasoned crumbs on my shrimp de jonghe.