Capn Crunch Crab Cakes Food

CAPTAIN'S CRUNCH FRENCH TOAST

Steps:

• Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon, and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish; set aside. Dip the egg bread into the egg mixture two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per side. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper.
• Melt the butter in a nonstick skillet over medium-high heat. Cook the French toast in the hot pan until golden on both sides, about 3 minutes per side.

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.

CAP'N CRUNCH® BUFFALO CHICKEN TENDERS

Steps:

• Crush cereal in a food processor to make fine crumbs. Place crushed cereal in a shallow bowl.
• Whisk flour, salt, and black pepper together in a shallow bowl. Beat eggs and Buffalo wing sauce together in a separate shallow bowl.
• Gently press a chicken tender into the flour mixture to coat and shake off excess flour. Dip into the beaten egg, then press into crushed cereal. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place coated chicken tenders in a single layer on a plate while coating the rest; do not stack. Repeat for remaining chicken tenders.
• Heat olive oil in a skillet over medium heat. Working in batches, cook each chicken tender in hot oil, turning once, until cooked though and golden brown on both sides, 3 to 4 minutes per side. Transfer cooked chicken to a plate lined with paper towels.

CHEF JOHN'S CRAB CAKES

Steps:

• Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
• Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
• Sprinkle breadcrumbs on a plate.
• Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
• Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

CAP'N CRUNCH DELIGHTS

Steps:

• Melt chocolate.
• Add cereals and peanuts. Mix well.
• Add marshmallows, stirring well to coat.
• Cool slightly, then drop by teaspoons onto waxed paper.
• Place in freezer 5 minutes to set.

MACADAMIA NUT CRUSTED CRAB CAKES

Steps:

• Pick through the crabmeat to remove any bits of cartilage or shell.
• Drain well.
• In a large bowl, combine the crabmeat and the next seven ingredients.
• Mix well and let stand for 30 minutes for the flavor to blend.
• Place the flour in one bowl, the eggs in another and the bread crumbs mixed with the Macadamia nuts in a third bowl.
• Divide the crab mixture into 8 equal portions and shape each into a patty about 1/2 inch thick.
• (the mixture is light and will separated but don't despair, keep pressing each patty firmly together).
• Dip each patty into the flour to coat.
• Next dip into the beaten eggs and then roll carefully in the crumb mixture to cover well.
• Place on a plate and allow to air dry for 30 minutes.
• In a large, heavy skillet, heat the oil over medium heat.
• Cook the patties without crowding in the pan until desired browness, turning once.
• This may have to be done in batches.
• Watch the heat, and reduce if necessary, as the nuts will tend to brown more quickly than the crumbs.
• It usually takes about 3 minutes on each side to reach a golden brown and cook through.
• Serve with"Black Bean Relish" (recipe posted separately).

CAP'N CRUNCH FRENCH TOAST

Steps:

• In large bowl, mix together cream, eggs, sugar, and vanilla. Whisk until well combined.
• Crush cereal by placing in plastic storage bag and rolling over it with a rolling pin. Once it resembles cracker meal, transfer to a shallow dish.
• Moisten a couple pieces of bread in cream mixture until soft but not completely soaked. Allow excess liquid to drip off bread, then press into the cereal crumbs to coat evenly. Set on a sheet pan and repeat with remaining slices.
• Heat a large skillet or griddle over medium heat. Adding butter as needed, cook bread on both sides until it caramelizes, about 6 to 8 minutes total.
• TOPPING:.
• In large bowl using a hand mixer beat the cream, confectioners' sugar, and vanilla until soft peaks form.
• Dollop on top of the French toast and serve with the berries.

CAPTAIN CRUNCH CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place crushed cereal crumbs in a large resealable plastic bag. Add chicken breasts to bag, one at a time. Seal bag and shake to coat. Place coated chicken in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear.

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.