CAP'N CRUNCH CRAB CAKES
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
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
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
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
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
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.
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
CAP'N CRUNCH FRENCH TOAST
Based on a recipe from Guy Fieri's book, Diners, Drive-ins and Dives: an All-American Road Trip...With Recipes! This celebrates the Blue Moon Café in Baltimore, Maryland. This is absolutely wonderful. My friend Eric, who loaned me this cookbook, slices the berries the night before and coats them with maple sugar and marinates them in the 'fridge overnight -- this makes them quite succulent by morning!
Provided by mersaydees
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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