Cracker crumbs can absolutely be used in a variety of recipes and applications. They provide texture, flavor, and work well as a coating or binding agent. Let’s explore some of the top ways to use up cracker crumbs so none go to waste.
Using Cracker Crumbs in Casseroles
One of the most popular uses for cracker crumbs is to make casserole toppings. The crumbs provide a crispy, crunchy topping layer on casseroles. Some favorite recipes include:
- Green bean casserole – Mix cracker crumbs with fried onions on top of the traditional green bean and cream of mushroom soup casserole.
- Mac and cheese – Sprinkle cracker crumbs on top of macaroni and cheese before baking to get a crispy topping.
- Potato casseroles – Cracker crumbs pair well with cheesy potato bakes and gratins.
- Chicken or tuna casseroles – Use cracker crumbs as the topping for these classic one-dish bakes.
When using cracker crumbs for casseroles, aim for about 1/2 to 1 cup of crumbs for an 8×8 dish, and up to 2 cups for a 9×13 casserole. Mix the crumbs with melted butter before sprinkling on top of the casserole for the best flavor and texture.
Breading Meat, Fish, and Vegetables
Cracker crumbs make an easy and inexpensive breading for fried foods. Simply crush crackers into fine crumbs, then dredge meat, fish, or vegetables in cracker crumbs before pan-frying or baking. Some ideas for using cracker crumbs as a breading include:
- Chicken tenders or nuggets
- Pork chops or cutlets
- Fish fillets or sticks
- Fried shrimp or oysters
- Fried zucchini or squash
- Fried green tomatoes
For best results, mix the cracker crumbs with seasoning like salt, pepper, garlic powder, or Italian seasoning. You can also combine cracker crumbs with flour and beaten egg as part of a three-step breading station.
Making Crackers Crumbs
If you don’t have store-bought cracker crumbs on hand, you can easily make your own. Here are some tips for turning whole crackers into fine, dry crumbs:
- Break crackers into pieces by hand or pulse in a food processor.
- Process the crackers until they become fine, even crumbs.
- Spread the crumbs out on a baking sheet and bake at 250°F for 10-15 minutes to dry them out.
- Allow to cool fully, then store in an airtight container. They’ll keep for 3-4 weeks.
Almost any type of cracker can be turned into crumbs this way. Saltine and Ritz crackers are classic choices. Graham crackers, Club crackers, wheat crackers, and savory crackers would all work well too.
Making Cracker Crumb Coatings
In addition to using cracker crumbs on their own, you can also mix them into flavorful coatings and crusts. These recipes allow you to really spread those cracker crumbs far.
Sweet Coatings
- Pie crusts – Mix crushed graham crackers with sugar and cinnamon and use it to make graham cracker pie crusts.
- Fruit crisps – Top fruit like apple, peach, or berry crisps with an oat and cracker crumb streusel topping.
- Baked goods – Add some crumbs to muffin, quick bread, or cake batters for texture.
Savory Coatings
- Meatballs – Bind meatballs with some cracker crumbs before baking or simmering in sauce.
- Copycat Shake ‘n Bake – Recreate this nostalgic coating by mixing cracker crumbs with seasoning and flour.
- Homemade breadcrumbs – Use cracker crumbs as part of a homemade breadcrumb mixture with fresh bread pieces, panko, etc.
Using Cracker Crumbs for Thickening
Cracker crumbs can work like flour or cornstarch to slightly thicken soups, gravies, and sauces. Simply whisk in a few tablespoons of dry cracker crumbs while cooking. Allow to simmer briefly to reach the desired consistency. Some good applications include:
- Casseroles or baked pasta dishes
- Chicken or turkey gravy
- Vegetable or tomato soups
- Roux-based sauces and gravies
- Cowboy beans or baked beans
Keep in mind that cracker crumbs will also add some flavor to dishes they thicken, so make sure it complements the other ingredients. A basic cracker like saltines works best for thickening.
Making Cracker Crumb Fillings
The dry, absorbent texture of fine cracker crumbs makes them useful for soakineg up moisture in recipes. Add them to fillings and baked goods for a light,crumbly texture.
Meatball and Meatloaf Fillers
Mix some cracker crumbs into the ground meat before shaping meatballs or meatloaf. This helps keep the mixture tender and adds flavor. Use 1/4 to 1/2 cup crumbs per pound of ground meat.
Stuffing and Dressing
Cracker crumbs are a must for making stuffing and dressing recipes. The crumbs provide texture and absorb excess moisture from the cooked vegetables and stock. About 2-3 cups of crumbs per 8-10 servings is ideal.
Fruit and Pudding Fillings
Lightly sweetened cracker crumbs can soak up juice from pie fillings like strawberry, blueberry, or peach. They give a nice top layer to chocolate and tapioca puddings too.
Nutrition of Cracker Crumbs
Cracker crumbs are relatively neutral in nutrients. A 1/4 cup serving of plain cracker crumbs contains:
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Fat | 2g |
| Carbs | 22g |
| Protein | 2g |
| Fiber | 0g |
| Sodium | 160mg |
Cracker crumbs are low in fat and protein. They provide mostly refined carbohydrates from wheat flour. Fiber content is minimal unless you make crumbs from a high-fiber cracker variety.
Storing Leftover Cracker Crumbs
Like breadcrumbs, cracker crumbs usually have a decent shelf life of 3-4 weeks stored properly. Here are some tips for keeping leftover crumbs fresh:
- Store in an airtight container at room temperature in a cool, dry spot like a pantry.
- If the crumbs were toasted, store them in the freezer to prevent rancidity. They’ll keep about 3 months frozen.
- You can refrigerate plain untested cracker crumbs if you plan to use within 1-2 weeks.
- Look for any signs of moisture, clumping, or off odors, which indicate spoilage.
Buying Cracker Crumbs
While homemade crumbs are best, you can find commercially made cracker crumbs at most grocery stores. Look in the baking aisle near the breadcrumbs.
Types of Pre-Made Cracker Crumbs
- Plain – Made from saltine or oyster crackers. Good all-purpose option.
- Seasoned – Flavored with garlic, onion, herbs, etc. Nice in casseroles.
- Panko – Japanese breadcrumbs work similarly to cracker crumbs.
- Gluten-free – Made from crackers like rice crackers or gluten-free oyster crackers.
Store-bought cracker and bread crumbs can become stale quickly. Check the expiration date and look for crisp, dry crumbs without any moisture or clumping.
Cracker Crumbs vs. Breadcrumbs
Cracker and bread crumbs work similarly in recipes. Here are some of the differences:
| Cracker Crumbs | Breadcrumbs |
|---|---|
| Made from crackers like saltines or Club crackers | Made from bread slices or loaves |
| Crisp, crunchy texture | Soft, fluffy texture |
| Mild flavor from crackers | Often has more yeasty bread flavor |
| Lower fiber content | Higher fiber, especially from whole wheat bread |
Both crumbs add great texture as a topping or coating. Cracker crumbs are lighter, while breadcrumbs have more substance. Use whichever you have on hand or suits the dish best.
Conclusion
With their versatility, long shelf life, and convenience, cracker crumbs are a handy kitchen staple. Keep your pantry stocked so you can easily whip up crunchy casserole toppings, crisp coated proteins, and flavorful mixes anytime. Don’t let those extra crackers go to waste – crumble them up and start cooking!