One of my favorite books is Food Style by Molly Siple and Irene Sax. It is about serving food 'handsomely' and takes up where cookbooks leave off.

I enjoy reading their ideas, and the general attitude toward making food fun. Here is what they have to say about crackers:

Crackers

"No one makes his own crackers. These crisp unleavened breads and biscuits were developed as a long-keeping form of bread, but now appeal simply to our desire for something crunchy, snappy, salty. What a variety there is available to us, from the sturdiest whole-grain cracker in the health food stores to the cheesiest, saltiest, most additive-stuffed product of the American food industry.

Beware of a too-orderly arrangement when you serve crackers. The first guest to take one will destroy the symmetry. Try, instead, for a look of haphazard abundance. Build a heap of wheatmeal biscuits at one end of an oval basket, sesame sticks at the other end. Then place two sesame sticks among the biscuits, and vice versa.

If it is possible, stand the crackers on end. Choose a container that's small enough to crowd the crackers. Baskets and earthenware bowls are good. A colorful napkin crinkled in the basket helps to stabilize the crackers and adds color to the table. For a party, hollow out a loaf of dark bread and fill it with crackers, or serve them in a terra-cotta flowerpot or child's tin bucket.

The best arrangements use at least four varieties of crackers, chosen for the contrast in shape and color. Don't try to segregate them by type. In a long, narrow basket, first put in the largest, a big disk of Swedish flatbread, or two matzo boards. Fill in around them with the smaller varieties, standing them on edge. Finally, punctuate with long, thin breadsticks or zwieback.

A generous assortment is best. But if you have only two kinds of crackers, it's more than twice as good as one. If you have only one kind of cracker, it's hard to keep the arrangement from looking commercial, as though you had emptied the Ritz right out of the box onto the plate. Do your best. Stand them up, tightly wedged, in a long narrow basket or bowl. The bowls meant for celery or olives are perfect for this."