A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.