A few weeks ago I made Spicy Shrimp Crackers with Tuna Tartare for the first time. I was very happy with the combination of the flavors, but the crackers were not as crispy as I had hoped for. I looked up what Harold McGee has to say about crackers. He says to roll out the dough very thin and to bake in a moderate oven until dry and crisp (which is longer than I did). I asked my readers for suggestions and it was Vinny Grette who made the excellent suggestion to use a pasta machine to make them thinner (thank you!). I checked … Continue reading Crispy! Spicy Shrimp Crackers