Capn Crunch Crab Cakes Recipes

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CAP'N CRUNCH CRAB CAKES



Cap'n Crunch Crab Cakes image

An unusual and delicious interpretation of crabcakes from David Hoffman's The Breakfast Cereal Gourmet courtesy of our local paper. Smaller cakes would make a lovely appetizer.

Provided by Molly53

Categories     Crab

Time 1h18m

Yield 8 serving(s)

Number Of Ingredients 11

3/4 cup mayonnaise
1 tablespoon chile sauce with garlic (Thai style, if possible)
1 tablespoon lime juice
1/2 teaspoon grated lime zest
1 lb lump crabmeat
1/2 cup chopped cilantro
1/3 cup chopped red onion
1 egg, lightly beaten
2 cups panko breadcrumbs, flakes (Japanese-style bread crumbs)
1 1/2 cups crushed Cap'n Crunch cereal (about 2 1/2 cups uncrushed)
vegetable oil (for frying)

Steps:

  • In a small bowl, blend the mayonnaise, chile-garlic sauce, lime juice and zest.
  • In a large bowl, combine the crabmeat, cilantro and onion.
  • Stir in 1/3 cup of the mayonnaise mixture and the egg.
  • Reserve the remaining mayonnaise mixture for garnish.
  • In a third bowl, combine the panko flakes and Cap'n Crunch.
  • Stir 1 1/2 cups into the crab mixture.
  • Form into 1/2-inch-thick cakes, using 1/2 cup mixture for each.
  • Dredge the cakes in the remaining Cap'n Crunch mixture.
  • Arrange in a single layer on a tray or baking sheet.
  • Refrigerate at least 1 hour or up to 8 hours.
  • In a large skillet, heat 4 tablespoons oil over medium-high heat.
  • Working in batches, add the crab cakes and cook until golden brown, about 4 minutes per side.
  • Add more oil as needed.
  • Serve hot, topped with a dollop of the reserved mayonnaise mixture.

Nutrition Facts : Calories 294.3, Fat 10.5, SaturatedFat 2, Cholesterol 72, Sodium 630.8, Carbohydrate 31.8, Fiber 1.5, Sugar 6.4, Protein 17.6

CAP'N CRUNCH CRAB CAKES



Cap'n Crunch Crab Cakes image

Make and share this Cap'n Crunch Crab Cakes recipe from Food.com.

Provided by Abe ray

Categories     Crab

Time 1h25m

Yield 14 crab cakes, 14 serving(s)

Number Of Ingredients 11

3/4 cup mayonnaise
1 tablespoon thai chili-garlic sauce
1 tablespoon lime juice
1/2 teaspoon lime zest
1 lb lump crabmeat
1/2 cup cilantro, chopped
1/3 cup chopped red onion
1 egg, lightly beaten
3 cups panko breadcrumbs, flakes
2 cups Cap'n Crunch cereal, crushed
vegetable oil

Steps:

  • in a small bowl,blend the mayonnaise,chili-garlic sauce,lime juice and lime peel.
  • in a large bowl,combine the crab meat,cliantro and onion.
  • stir in 1/3 cup of the mayonnaise mixture and the egg.reserve the remaining mayonnaise mixture for garnish.
  • in a third bowl,combine the panko flakes and the cap'n crunch.stir 1 1/2 cups into the crab mixture.
  • form the crab mixture into 1/2 inch thick cakes using 1/2 cup mixture for each.
  • dredge the cakes in the remaining cap'n crunch mixture.
  • arrange in a single layer on a tray or baking sheet.
  • chill at least 1 hour or up to 8 hours.

Nutrition Facts : Calories 204, Fat 6.5, SaturatedFat 1.1, Cholesterol 43, Sodium 425.2, Carbohydrate 24.9, Fiber 1.2, Sugar 4.7, Protein 11.2

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