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Crunchmaster snacks are the ideal snack on the go, at home or at work. We blend brown rice, sesame, quinoa, flax and amaranth seeds – and bake to light, crisp perfection. Pair them with your favorite dips, spreads and toppings for great tasting, gluten free start to your next healthy gathering.

Our recipes and serving suggestions are always gluten-free!

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  • Crunchmaster Mini Cheese Balls

    by Carol Kicinski

    1 heaping cup Crunchmaster® Hint of Sea Salt 7 Ancient Grain Crackers
    4 ounces cream cheese, at room temperature
    8 ounces sharp cheddar cheese, shredded (2 cups shredded)
    2 heaping tablespoons mango chutney
    1/4 tsp. dry mustard powder

    Place crackers in food processor and pulse several times until ground into coarse crumbs. Pour the crumbs into a plate and wipe out the food processor. Add the remaining ingredients to food processor and process until fully combined. Roll tablespoonfuls of the cheese mixture into balls (a mini ice cream scoop works well) and then roll the balls into the cracker crumbs gently pressing the crumbs into the cheese. Refrigerate until firm, about 1 hour.

    Makes about 2 dozen, depending on size.

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  • Crab Cakes with Creamy Cocktail Sauce

    by Carol Kicinski

    16 ounces crab meat, picked over and flaked
    1 ½ cups finely crushed Crunchmaster® Sea Salt Multi-Grain Crackers
    2 large eggs, lightly beaten
    ¼ cup minced green onions, white and green parts
    ½ cup mayonnaise, use divided
    Juice of 1 lemon
    Several dashes of hot sauce, use divided
    ¼ tsp. salt
    ½ tsp. pepper
    ¼ cup vegetable oil
    2 tbsp. unsalted butter
    ¼ cup cocktail sauce
    Lemon wedges for serving

    Combine crabmeat with ¼ cup cracker crumbs, eggs, green onions, ¼ cup mayonnaise, lemon juice, 4 or 5 dashes of hot sauce, salt and pepper, mix well. Pour remaining cracker crumbs into a dinner plate or shallow bowl.

    Shape crab mixture into 12 cakes using ¼ cup mixture for each cake. Coat the crab cakes with cracker crumbs, lightly pressing the crumbs into the cakes. Place crab cakes on a plate, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.

    Heat oil and butter in a large skillet over medium heat until butter is melted. Cook the crab cakes in batches (do not overcrowd the pan) for 3 – 4 minutes per side or until golden brown on the bottom.

    Whisk together the remaining ¼ cup mayonnaise with the cocktail sauce and 3 or 4 dashes of hot sauce.

    Serve the crab cakes with the creamy cocktail sauce and lemon wedges.

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  • Gluten Free Mini Quiches

    by Carol Kicinski

    Gluten-free non-stick cooking spray
    1 ¼ cups finely crushed Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
    6 tbsp. unsalted butter, melted
    2 tbsp. olive oil
    1 cup finely chopped onion
    1 – 10 ounce package frozen spinach, thawed
    ½ tsp. salt
    ½ tsp. black pepper
    ¼ tsp. grated fresh nutmeg
    1 cup shredded sharp cheddar cheese
    2 large eggs
    1 cup milk
    1 roasted red pepper, cut into 48 small slivers

    Preheat oven to 350 degrees. Spray a mini muffin pan (24 tins) with non-stick cooking spray.

    Combine the cracker crumbs and melted butter. Divide crumb mixture among the prepared mini muffin cups and press down firmly. Bake for 7 – 8 minutes. Remove from oven and set aside.

    In a large skillet over medium heat, heat the oil and add the chopped onion. Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally. Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds. Divide the mixture evenly on the cracker crumbs. Divide the shredded cheese on top of the spinach mixture.

    Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way. Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.

    Makes 24 mini quiches.

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  • Cranberry Crusted Baked Brie

    by Carol Kicinski

    1 cup fresh or frozen cranberries
    ½ cup sugar
    ½ cup water
    2 tbsp. gluten free flour
    1 large egg, beaten
    ½ cup finely ground Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers
    1 – 7 ounce round of brie
    2 tbsp. olive oil
    2 tbsp. unsalted butter
    Crunchmaster® Rosemary & Olive Oil Multi-Seed Crackers

    Combine cranberries, sugar and water in a small saucepan and bring to a boil over high heat. Reduce heat and boil gently for 10 minutes stirring occasionally and gently mashing the cranberries with the back of a spoon. Let cool.

    Put the flour, egg and cracker crumbs on individual dinner plates. Coat the brie first in the flour, then the egg and finally the cracker crumbs, making sure it is completely coated. Heat the olive oil and butter in a medium skillet over medium heat. When the butter is melted and the oil is hot, add the brie and cook for about 2 minutes per side or until golden brown. Place the brie on a serving plate and top with the cranberries. Serve with crackers.

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  • Gluten Free Savory Stuffed Mushrooms

    1 (14oz.) container fresh stuffing mushrooms
    ¾ cup shredded Swiss cheese, divided.
    ½ cup finely crushed Crunchmaster® Multi-Seed Crackers
    ¼ cup sour cream
    ¼ cup green onion
    ½ tsp. onion salt

    Rinse mushrooms thoroughly and remove stems. Trim and finely chop stems and place in a large mixing bowl. Shred the swiss cheese (or use pre-shredded swiss cheese), and add ½ cup to the mixing bowl. Reserve ¼ cup of the cheese for topping.
    Add the crushed Crunchmaster® Multi-Seed Crackers, sour cream, green onion, and onion salt into the mixing bowl and mix well.
    Place mushroom caps top down on to a 9 x 12 –inch baking sheet. Fill each cap with the stuffing mixture from the bowl. Be sure to press the mixture firmly into each mushroom. Sprinkle with the remaining Swiss cheese.

    Bake at 350°F for 30 minutes.

    Makes 12 to 14 mushrooms.

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  • Chicken Meatballs with Thai Peanut Sauce

    by Carol Kicinski

    1 cup Crunchmaster® Sea Salt Multi-Grain Crackers
    1 pound ground chicken
    One 1 inch piece fresh ginger, grated or finely minced
    2 small garlic cloves, grated or finely minced
    4 scallions (green onions), finely minced
    2 tbsp. gluten free soy sauce
    ½ tsp. freshly ground black pepper
    1 large egg, lightly beaten

    Preheat oven to 400 degrees. Spray 2 baking sheets with gluten free, non-stick cooking spray and set aside.

    Grind the Crunchmaster® crackers in a blender or food processor to fine crumbs. Pour into a large mixing bowl and add the remaining ingredients. Mix to combine. Shape into small balls using about 1 tbsp. of mixture per ball. Place on the prepared baking sheets and spray the meatballs lightly with gluten free, non-stick cooking spray. Bake for 15 minutes or until the meatballs are browned and feel firm to the touch. Remove the meatballs to a plate lined with paper towels to absorb any extra fat. Serve with Thai Peanut Sauce.

    Makes about 30 meatballs.

    Thai Peanut Sauce

    1/3 cup creamy peanut butter
    3 tbsp. honey
    1 small garlic clove, grated or finely minced
    One 1 inch piece of fresh ginger, grated or finely minced
    ½ tsp. sesame oil
    Juice of 2 limes
    1 tbsp. gluten free soy sauce
    ¼ tsp. crushed red pepper flakes

    Combine all the ingredients in small mixing bowl and mix well. Microwave for a few seconds and stir until smooth. Serve with the chicken meatballs.

    Makes about ½ cup sauce.

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  • White Cheddar Stuffed Mushrooms

    by Amie Valpone

    Makes 28 Mushrooms

    ½ cup Crunchmaster® White Cheddar Multi-Grain Crackers, crushed
    ¼ cup grated Pecorino Romano cheese
    2 oz. soft goat cheese, crumbled
    2 garlic cloves, peeled and minced
    ¼ cup chopped fresh parsley
    ¼ tsp. sea salt
    ¼ tsp. freshly ground black pepper
    2 tbsp. olive oil
    28 large white button mushrooms, stemmed

    Preheat the oven to 400 degrees F. Prepare a large baking dish with nonstick baking spray.

    Stir the Crunchmaster® White Cheddar Multi-Grain Crackers, Pecorino Romano, goat cheese, garlic, parsley, sea salt and pepper and olive oil in a large bowl; mix well to combine.

    Stuff the filling into the mushroom cavities and arrange on the baking sheet.

    Bake until the mushrooms are tender, approximately 25 minutes.

    Serve warm.

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