Capn Crunch Crab Cakes Recipes

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• For the crab cakes: In a large bowl, combine the crab, crackers, mayonnaise, chives, mustard, lemon zest and egg. Mix together well. Form palm-sized cakes and place them on a baking tray covered with parchment paper. In a pan, heat the olive oil over medium-high heat and cook the crab cakes in batches, about 2 minutes on each side. Put them back on the baking tray and in the oven for 10 minutes.
• For the spicy mayo: Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly add the canola oil until the mixture starts to emulsify and becomes very creamy in texture. Add water if necessary to make a thinner texture. Add the sriracha sauce. Continue to process for 1 minute. Season with salt and pepper.
• When ready to serve, garnish the crab cakes with a dollop of spicy mayo.

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.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.