Best 6 Saltine Cracker Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary adventure with our diverse range of Saltine Cracker Cake recipes. From the classic and irresistible Original Saltine Cracker Cake, a harmonious blend of sweet and salty flavors, to the tempting Chocolate Saltine Cracker Cake, a decadent treat for chocolate lovers. Explore the tangy burst of the Lemon Saltine Cracker Cake, a refreshing twist on a classic dessert. For a unique and indulgent experience, try the Salted Caramel Saltine Cracker Cake, a harmonious fusion of sweet and savory notes. Each recipe promises an unforgettable taste sensation that will leave you craving more.

Let's cook with our recipes!

BALTIMORE-STYLE CRAB CAKES



Baltimore-Style Crab Cakes image

Provided by Andrew Zimmern

Categories     appetizer

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 10

20 saltine crackers
1 pound jumbo lump crabmeat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
Freshly ground black pepper
1/4 cup canola oil
Lemon wedges, for serving

Steps:

  • Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
  • To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
  • Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
  • Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
  • In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

SALTINE CRACKER CAKE



Saltine Cracker Cake image

My friend shares this recipe that she found in her mother's recipe box a few months ago. Weber thinks it dates back to the 1930s. She made this unusual cake and says that it was quite good.

Provided by kmergirl

Categories     Dessert

Time 55m

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 9

5 eggs, separated
3/4 cup sugar
20 unsalted saltine crackers
3/4 cup almonds, toasted chopped
1/2 teaspoon almond extract
3/4 cup apricot jam
1 cup crumbled macaroons
1/2 cup heavy whipping cream, for 1 cup whipped
1 dash salt

Steps:

  • Preheat oven to 350°F.
  • Butter and flour a 9-inch springform pan.
  • In a large bowl, beat 5 egg yolks with sugar.
  • Place crackers in a plastic bag and roll with a rolling pin until crushed to fine crumbs.
  • Add to sugar mixture.
  • Add almonds, almond extract and salt and combine well.
  • In another bowl, beat 5 egg whites until stiff and glossy.
  • Fold into almond batter.
  • Pour batter into prepared pan and bake until cake tests done; check at 30 to 35 minutes.
  • Remove from oven.
  • When cake is cool, remove sides of springform pan.
  • Spread top of cake with apricot jam and sprinkle with cookie crumbs.
  • Whip cream and spread over top of cake.

Nutrition Facts : Calories 630.6, Fat 25.9, SaturatedFat 8, Cholesterol 182.2, Sodium 529.9, Carbohydrate 89.2, Fiber 3.4, Sugar 43.4, Protein 13.9

CHEF JOHN'S CRAB CAKES



Chef John's Crab Cakes image

These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h23m

Yield 4

Number Of Ingredients 11

8 saltine crackers, finely crushed
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper
1 pound fresh crabmeat, well drained
¼ cup dry bread crumbs
2 tablespoons butter

Steps:

  • Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
  • Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
  • Sprinkle breadcrumbs on a plate.
  • Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
  • Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g

SALTINE CRACKER BRICKLE



Saltine Cracker Brickle image

In December 2009, The New York Times asked readers to send photos and recipes of their favorite holiday cookies. About 100 people answered the call, and this one, from Kelly Mahoney in Boulder, Col. was one of the 35 recipes chosen for online publication. It's got just five ingredients - Saltines, sugar, butter, vanilla and chocolate chips - and it comes together in about 20 minutes, so you can satisfy those salty-sweet cravings in a snap. It also works with salted matzo.

Provided by The New York Times

Categories     easy, quick, candies, cookies and bars, dessert

Time 20m

Yield About 2 pounds

Number Of Ingredients 5

48 saltine crackers
1 cup granulated sugar
1/2 pound unsalted butter
1 teaspoon vanilla
3 cups semisweet chocolate chips

Steps:

  • Heat oven to 350 degrees. Line a sheet pan or large cookie sheet with sides with heavy-duty aluminum foil. Arrange the crackers side by side in a single layer on the foil. In a small saucepan, melt the sugar and butter, stirring constantly until they bubble, about 2 to 3 minutes. Remove from heat and quickly stir in the vanilla. Pour evenly over the crackers and, using a spatula, spread to cover evenly.
  • Bake immediately. After 7 minutes, remove the pan from the oven and sprinkle the chocolate chips evenly over the crackers. Return to the top rack of the oven and bake for 2 minutes more. Spread the chocolate evenly over the crackers with a clean spatula. Cool for 20 to 30 minutes before transferring the tray to the freezer. The next day, peel off the foil and break the brickle into pieces. Keep frozen or refrigerated.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 20 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 12 grams, Sodium 80 milligrams, Sugar 27 grams, TransFat 0 grams

CHEF JOHN'S SALMON CAKES



Chef John's Salmon Cakes image

I'm using canned salmon for this delicious recipe. Every grocery store carries it, and canned salmon is almost always wild salmon. I'm not going to go into the wild-versus-farmed salmon debate here, but wild is not only more eco-friendly, it tastes better and is more nutritious. You could use fresh cooked salmon for this recipe if you have leftovers, but since we are mixing this up with eggs and cracker crumbs, fresh salmon just isn't necessary, so why spend the extra cash?

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Fish Cake Recipes

Time 55m

Yield 4

Number Of Ingredients 11

1 (14.75 ounce) can red salmon, skin and bone removed, drained and flaked
2 eggs
½ lemon, juiced
1 tablespoon chopped capers
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
12 saltine crackers
1 tablespoon bread crumbs, or as needed
1 tablespoon butter
1 tablespoon olive oil

Steps:

  • Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
  • Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
  • Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
  • Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 14.6 g, Cholesterol 174.2 mg, Fat 14.6 g, Fiber 0.8 g, Protein 30.9 g, SaturatedFat 3.4 g, Sodium 1019.9 mg, Sugar 0.4 g

CHOCOLATE CHEESECAKE WITH SALTINE CRACKER CRUST



Chocolate Cheesecake With Saltine Cracker Crust image

Make and share this Chocolate Cheesecake With Saltine Cracker Crust recipe from Food.com.

Provided by Pinay0618

Categories     Cheesecake

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 10

35 saltine crackers (1 sleeve)
5 tablespoons melted butter
1/4 cup firmly packed brown sugar
1 1/2 lbs cream cheese, softened
1 1/4 cups sugar
6 ounces unsweetened chocolate, melted
3 large eggs
3 large egg yolks
1 tablespoon vanilla
1/3 cup Grand Marnier or 1/3 cup Kahlua

Steps:

  • Preheat oven to 350°F Butter the side of a 9-inch springform pan.
  • Make the crust: In a food processor, grind the crackers fine. Add the butter, and sugar and pulse the motor until thoroughly combined. Pour the crumbs into the prepared pan and press them onto the bottom and 1 inch up the side of the pan. Bake in the middle of the oven for 15 minutes. Let cool.
  • With an electric mixer fitted with flat beater, beat the cream cheese and sugar on low until smooth. In another bowl whisk together the eggs, yolks, and vanilla, add to the batter and beat until smooth, scraping the bowl. Add the chocolate and beat until smooth, scraping the bowl. Stir in the liqueur and pour batter into the pan.
  • Bake in the middle of the oven for 55 minutes. The center of the cake will appear unset.
  • Immediately run a thin knife around the edge of the pan to release the cake and let it cool completely in the pan. Chill the cake for at least 4 hours or until chilled throughout. Remove the side of the pan and serve.

Nutrition Facts : Calories 481.9, Fat 35.4, SaturatedFat 21, Cholesterol 180.4, Sodium 320.5, Carbohydrate 37.6, Fiber 2.6, Sugar 25.8, Protein 9.2

Tips:

  • Choose fresh Saltine crackers. Stale crackers will not hold up well in the cake and will make it less flavorful.
  • Use a food processor to crush the crackers. This will save you time and effort, and it will also ensure that the crackers are evenly crushed.
  • Do not overmix the batter. Overmixing will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven. This will help the cake to rise evenly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Saltine cracker cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover crackers, and it is also a fun and creative way to serve a classic snack. Whether you are looking for a sweet or savory treat, saltine cracker cake is sure to please everyone.

Related Topics