Best 6 Capn Crunch Crab Cakes Recipes
Indulge in a delightful culinary experience with our tantalizing Cap'n Crunch Crab Cakes and a flavorful selection of accompanying sauces. These crab cakes, crafted with a unique blend of sweet and savory flavors, derive their name from the incorporation of Cap'n Crunch cereal, adding a touch of nostalgia and a crispy texture to each bite. Accompanying these delectable crab cakes are three distinct sauces: a tangy tartar sauce, a creamy avocado sauce, and a spicy remoulade sauce. Each sauce is carefully crafted to complement the delicate flavors of the crab cakes, enhancing their overall taste profile.
**Tartar Sauce:** This classic sauce is a harmonious blend of mayonnaise, chopped pickles, capers, and herbs. Its tangy and slightly sweet flavor provides a refreshing contrast to the richness of the crab cakes.
**Avocado Sauce:** This creamy and velvety sauce is a delightful combination of ripe avocados, sour cream, and a hint of lime juice. Its smooth texture and subtle avocado flavor lend a luscious richness to the crab cakes.
**Spicy Remoulade Sauce:** This bold and flavorful sauce is a symphony of mayonnaise, Creole mustard, cayenne pepper, and a touch of paprika. Its spicy kick and robust flavor add an exciting dimension to the crab cakes, making them a perfect choice for those who enjoy a bit of heat.
Whether you prefer the classic tang of tartar sauce, the creamy indulgence of avocado sauce, or the spicy thrill of remoulade sauce, these accompaniments are guaranteed to elevate your Cap'n Crunch Crab Cakes to a culinary masterpiece.
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.
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
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
CRABBY CRAB CAKES
Getting the most out of crab cakes often means putting the least into them. Since crab has the best texture and subtlest flavor of all crustaceans, the best crab cakes are those that showcase the crab, not another ingredient. The loose mix is best chilled before shaping, but it is essential to chill it again for a half-hour or so (longer is better) before cooking. When cold, the cakes will hold together, and once the egg, the binding agent, does its work, they will retain their shape until attacked with a fork.
Provided by Mark Bittman
Categories seafood, appetizer, main course
Time 1h
Yield 4 crab cakes
Number Of Ingredients 8
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.
CRAB CAKES WITH CREAMY CAPER SAUCE
Provided by Bill Brett
Categories Mustard Appetizer Mayonnaise Crab Summer Pan-Fry Capers Bon Appétit Vermont Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 first-course servings
Number Of Ingredients 16
Steps:
- for caper sauce:
- Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
- for crab cakes:
- Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
- Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.
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
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your crab cakes.
- Don't overmix the crab meat. Overmixing will make the crab cakes tough.
- Gently fold the crab meat into the other ingredients. This will help to keep the crab cakes delicate.
- Be careful not to overcook the crab cakes. Overcooked crab cakes will be dry and tough.
- Serve the crab cakes with your favorite dipping sauce. Some popular choices include tartar sauce, cocktail sauce, and remoulade.
Conclusion:
Cap'n Crunch crab cakes are a delicious and unique appetizer or main course. They're easy to make and can be enjoyed by people of all ages. If you're looking for a fun and creative way to use Cap'n Crunch cereal, this recipe is definitely worth trying.
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