Top Of The Best Cracker Spoons Reviewed In 2018

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Adrian HoffmanHi! My name is Reginald Meyer. After putting in 50+ hours of research and testing, I made a list of the best Cracker Spoons of 2018 and explained their differences and advantages.

In this article, I will be categorizing the items according to their functions and most typical features. I hope that my Top 10 list will provide you great options in buying the right fit for you.



Feel free to explore the podium, click on the pictures to find out more.



How to save up to 86%? Here is little trick.

You must visit the page of sales. Here is the link. If you don’t care about which brand is better, then you can choose the Cracker Spoons by the price and buy from the one who will offer the greatest discount.



№1 – Egg Topper,LANMU Egg Cutter,Egg Cracker for Hard & Soft Boiled Eggs,Egg Cutter Topper with Spoon,Stainless Steel Kitchen Tool

Egg Topper,LANMU Egg Cutter,Egg Cracker for Hard & Soft Boiled Eggs,Egg Cutter Topper with Spoon,Stainless Steel Kitchen Tool
Made of high quality Stainless Steel which let your Egg Cutter Set durable,easy to clean and last much longer.Designed for dishwasher safe and perfect for using at home kitchen or catering industry.
Perfect cutting shell,by pulling the ball up and release, spring mechanism will make the dome of the sharp edge produces vibration,and shell is obtained


№2 – BUMBLE BEE Snack on the Run! Tuna Salad with Crackers Kit, 3.5 Ounce

BUMBLE BEE Snack on the Run! Tuna Salad with Crackers Kit, 3.5 Ounce
Classic, creamy tuna salad, mixed and ready to eat.
This snack contains: Ready-to-Go Bumble Bee Tuna Salad, 6 buttery crackers, and a convenient spoon.
Refrigerate canned product in separate container after opening.
Reliable! I really like this!


№3 – Creative Co-Op Ceramic Dachshund Cracker Dish, White

Creative Co-Op Ceramic Dachshund Cracker Dish, White
Theme: gatherings
Not microwave safe
Not oven safe



Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky), cohesive dough.

Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.

Preheat the oven to 350°F.

Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.

Working with one piece at a time, roll the dough to about 1/16″ thick. The dough will have ragged, uneven edges; that’s OK. Just try to make it as even as possible.

Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.

Cut the dough into 1/4″ squares; a rolling pizza wheel works well here.

Prick each square with the tines of a fork.

Bake the crackers for 20 to 2minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.

Dinner knives

The most recognisable and mainstream type of knife, the dinner knife is a part of the traditional five piece cutlery table setting. Its primary use is to cut regular foods; however, in the absence of a butter knife, it can also be used to serve and spread butter or jam. The blade is moderately sharp (though not excessively so) and the tip narrows to a dull point.

Formal dinner knives

Typically used for fine dining and formal occasions, the quality of the formal dinner knife is much higher. These knives are nearly a third larger in size and almost a third heavier than the average dinner knife – which typically means they are more expensive to purchase.

Formal dinner forks

The heavier weight and increased size when compared with the average dinner fork make it the perfect pairing for the formal dinner knife. It is typically used for fine dining and more formal events hence the higher purchase price.

Cutlery Selection

Once you know which grade of cutlery is best suited for your requirements you will need to select which style will best reflect the core principles and themes of your restaurant.  Although the ultimate choice will be personal there are certain guides which may prove a source for consideration.

The taste and surroundings of your restaurant will determine the style of flatware which you choose. Flamboyance will not suit a no frills restaurant just as a plain design will look cheap and out of place in a fine dining establishment. Consider the type of guests which you receive and that you regularly attract and aim to reflect their general tastes. Consider either a traditional or modern design, rounded or flat handles, decorative elements or plain metal and the type of finish, whether brushed or a polished metal.

Match wisely

It is recommended to lay any potential flatware choices out with your existing dinnerware in order to make sure that they are a perfect match before making any purchases. Some cutlery may seem like the ideal choice when viewing the pieces singularly, but once they are teamed with your dinnerware you may find that the styles are contrasting and contradictory to each other.

Once you have found the perfect pieces; the right design and style, the correct weight and balance, the perfect metal grade and the ideal match for your dinnerware, you must understand how to use these items to maximum effect.

Laying a table correctly can be a simple task for a fast casual restaurant, typically needing a dinner knife, a dinner fork and a dessert spoon; any other extra pieces such as steak knives will be given as and when needed.

However, setting a table in a fine dining restaurant can be a little trickier and lot more confusing. If you own a fine dining business your customers will be expecting the utmost in quality and a full, decadent dining experience including a properly laid table with all pieces in the correct place.

Below are some examples of basic and full table settings:

Correct positioning

Begin with a salad plate placed in the centre of the setting placed on a charger plate.

The bread plate should be located to the upper left corner with the bread knife laid on top.

To the upper right corner should sit a water glass, a red wine glass, a white wine glass and a champagne flute.

Directly above the salad plate you should lay a dessert spoon topmost with a dessert fork placed underneath, nearest to the top of the plate.

The forks should sit to the left hand side of the plate working from the inside out, formal dinner fork, fish fork and salad fork.

To the right side of the plate working from the inside out you should place a formal dinner knife, a fish knife, a soup spoon and a teaspoon.

The napkin should be folded neatly and placed delicately on the salad plate.

Many high class restaurants will insist on a fixed measurement between flatware and dinnerware items that create a perfectly uniformed appearance and highlights the attention to detail regarding all aspects of the restaurant.

Another point to consider

If you own a specialised fish restaurant you will find that you will have no need for certain flatware items; most notably the steak knife.

Instead you may need extra pieces that will provide the perfect tools for your guests to get into those tough and tricky shelled delicacies.

For example, you may need to include a lobster cracker and a lobster pick designed especially for breaking through those hard shells and for digging into tiny crevices to gain access to the meat.

By understanding the basics of flatware it should be much easier to make the right cutlery selections for your catering needs. They may be simple eating tools however getting it right and making the perfect choices will help to distinguish your restaurant from the rest of the catering crowd.


Complete your kitchen with this charming ceramic spoon rest. Perfect for protecting work surfaces, this spoon-shaped design features our elegant Lisette floral leaf print. Match with other items from the range to create a coordinated look.


Skin and chop the Wild Alaska Salmon (see video above on how to skin a salmon fillet.) Add other ingredients and mix well. Salt to taste and chill before serving. Goes well by itself, or with tortilla chips, rice crackers, or over rice with a little extra soy sauce or Braggs Liquid Aminos.


Fill a large pot with water. Place a steamer rack inside. Bring to a boil over medium heat. Using tongs, place three crabs on the rack in an even layer, with belly side down. Gently place remaining crabs on top. Sprinkle with two tablespoons of Old Bay. Steam for 2to 30 minutes. (One way to know when they’re done is that yellowish, white fat should be steamed out.) Using tongs, remove crabs to a platter. Sprinkle with remaining Old Bay and dry mustard. Serves to Courtesy of Jimmy Fowler, assistant manager at Pappas. “If you’re squeamish, you should probably have someone else steam them. Even I’ve never really gotten used to it.”—Pappas’s Jimmy Fowler


Old Bay may be synonymous with Baltimore, but it’s just as easy to blend your own signature mix. Used on fish, shrimp, and other types of seafood, a rub acts as a marinade, enhancing the flavor of food as it cooks. Local chefs Opie Crooks of Shoo-Fly Diner and Jerry Pellegrino of Waterfront Kitchen weigh in with these simple-to-make rub recipes. For each rub, mix in a bowl, then store in a cool, dry place.

Brown paper vs. newspaper

The professionals use heavy brown paper—it’s print-free, and easy to discard at feast’s end. If you’re carrying out, most joints will provide brown paper, but if you’re going the D-I-Y route, several layers of newspaper work just as well.

Serving Options

A traditional Maryland-style crab feast entails serving the savory swimmers straight up on a paper-covered table or on paper or plastic platters. If you want a fancier feast, pile in a pail or present on a pretty, nautical-themed platter.


Each spring, soft-shell crabs appear on Maryland menus as a seasonal specialty. The crabs, plucked from the water just after molting their outer shells, make for a delicacy necessitating neither the mallets nor the patience required when eating steamed crabs. Prepping soft-shells, however, is anything but dainty. (Cut behind the mouth and eyes with sharp shears, rip off face, remove gills and apron.) Though most fishmongers sell soft-shells already prepped, there’s an “ick” factor even with the cleanest of crabs. “I recommend easing someone into soft-shells with a sandwich,” says Ryn Dorsey, executive chef at Kali’s Court and Mezze. “They’re not seeing as much of the crab.” on top. Place soft-shells on salad. Serves 2.


Preferably flecked with cranberries, raisins, or even pineapple, this earthy sidekick salad doesn’t dominate but marries well with crusty crab. Don’t want to make it yourself? Try it from Graul’s Market, 12200 Tullamore Rd., Lutherville, 410-308-2100.

A mayonnaise–based sauce, typically blended with pickles, capers, and lemon juice.

A French version of tartar sauce that can contain anchovies and horseradish, among other ingredients.

Citrus adds a bright note to crab and can also be used to squeeze on fingers after you’ve consumed crab.


In a medium-sized bowl, mix together all ingredients except crab. Fold in crab. Press into six cakes and place on buttered sheet pan. Bake at 400 degrees for to 1minutes until golden. Yields six crab cakes. From executive chef Medford Canby.





How to save up to 86%? Here is little trick.

You must visit the page of sales. Here is the link. If you don’t care about which brand is better, then you can choose the Cracker Spoons by the price and buy from the one who will offer the greatest discount.



Final Word

First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.

Most important, have fun and choose your Cracker Spoons wisely! Good luck!

So, TOP3 of Cracker Spoons



Questions? Leave a comment below!

Chatting about Cracker Spoons is my passion! Leave me a question in the comments, I answer each and every one and would love to get to know you better!

Meet the Author
My name is Reginald Meyer and I am a Journalist Reviewer. I graduated from New York University Continuing and Professional Studies - New York, NY

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