Capn Crunch Crab Cakes Recipes

CAP'N CRUNCH CRAB CAKES

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.

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

CAP'N CRUNCH CRAB CAKES

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.

CRABBY CRAB CAKES

Steps:

• Gently combine crab, egg, mustard, salt, pepper and 2 tablespoons flour. Cover mixture, and put in freezer for 5 minutes. Shape mixture into 4 hamburger-shaped patties. Line plate with plastic wrap, and put crab cakes on it. Cover crab cakes with more plastic wrap, and refrigerate them for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
• Put flour for dredging in a bowl. Combine oil and butter in 12-inch skillet, and turn heat to medium. When butter melts and its foam subsides, gently dredge a crab cake in the flour. Gently tap off excess flour, and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
• Cook, rotating cakes in pan as necessary to brown the first side, 5 to 8 minutes. Turn, and brown the other side (it will take slightly less time). Serve cakes hot, with lemon wedges.