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Ideas/recipes for using up (really) hard crackers

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Alright, so here’s the story:
I absolutely hate waste and will go to great lengths to avoid throwing out a product (which, admittedly, drives some of my family members crazy). A while back I spotted San-J’s Tamari Brown Rice crackers in the store and bought them on complete impulse and against all logic (the package says ‘Bold Crunch’ and they aren’t kidding. I have always had sensitive teeth and do not like crunchy things…it was like gnawing on a rock).

However, the overall flavor is okay, so I would like to use them up. The ingredients are: Brown Rice, Rice Flour, San-J Tamari Soy Sauce (Water, Soybeans, Salt, Alcohol) and Sweet Potato Starch. The soy sauce flavor is there, but subtle enough that I think it could bend to sweet preparations as well as savory if need be.

Obviously something with liquid/moisture to soften them for my preferences. Initial brainstorming on my part comes up with:

Icebox cake (yeah it sounds crazy and I’m not sure what flavors would go right, but it’ll certainly solve the crunch issue)
In meatloaf or an egg casserole (let them to soften in the mix for a bit before cooking)

Any ideas for recipes?/Preparations?

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  1. I take crackers that are leftover (the "shrapnel") or that I don't care to eat just as a cracker, and whirl it up in the food processor. Then I keep them mixed together in a glass jar in the freezer. I use this as I would breadcrumbs. Great for breading meat and veggies, in meat balls of all kinds, for making vegetarian patties, etc. Keeps a long time. Season as you like.

    3 Replies
      1. re: sedimental

        Exactly what I would do. The cracker ingredients sound like they would work very well in salmon cakes, zucchini fritters, anything that you would enjoy that soy flavor with.

        1. re: sedimental

          You know, initially I was hoping for ideas that weren't cakes (crab cake, patties...) or breading, but I was just reminded that I'd been hoping to attempt a homemade version of a favorite veggie burger of mine for a while now (keeps getting put on hold for various reasons). That'd certainly be a good spot for them, the soy sauce would work well. Might be the push I needed to get working on them.

        2. Sounds like you'd basically be making something similar to rice flour if you ground them up in a food processor. I'd use it as a binder in meatballs/meatloaf, crab cakes, etc. in place of bread crumbs. The soy sauce flavor would be a good savory addition to meat anyway.