When crackers turn stale, they soften and develop a cardboard-like dry flavor. Instead of throwing them away, you can use stale crackers as a cost-effective alternative in many recipes. Keep stale crackers free of moisture to protect them from mold, which would make them inedible.
You can use stale crackers in place of standard breadcrumbs as a binding agent in dishes such as meatloaf, meatballs and crab cakes. After grinding the stale crackers to a fine consistency in a food processor, store them in an airtight container.
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Breading or Coating
Stale crackers can become the coating on fried food in place of flour or breadcrumbs. Crush the crackers with a rolling pin or similar tool. Coat the food you're going to fry in an egg wash or milk batter before you bread it with the cracker crumbs. Fry the food in preheated oil or bake the coated foods for a light crunch to the coating.
Placing one or two stale crackers in containers of flour, sugar or salt reduces moisture buildup and caking. The crackers absorb excess moisture or humidity and protect your dry ingredients.
Place stale crackers or crumbs in airtight containers and resealable bags. Store them away from heat and moisture to protect the texture and prevent mold from growing. Freeze crumbs for long-term storage of up to six months.