Cap N Crunch Crab Cakes
Get ready to experience a playful twist on a classic seafood favorite with these irresistible Cap’n Crunch Crab Cakes! This recipe takes tender lump crab meat and pairs it with the unexpected crunch and subtle sweetness of crushed Cap’n Crunch cereal, creating a golden, crispy crust that will delight your taste buds. Infused with creamy mayonnaise, zesty Dijon mustard, a hint of Old Bay seasoning, and fresh herbs like parsley and green onions, these crab cakes are bursting with flavor in every bite. Quick to prepare in under 30 minutes and perfect for frying to a crisp perfection, they’re ideal for serving as an appetizer or the star of your dinner plate. Elevate the experience with a squeeze of lemon juice or a dollop of tartar sauce, and you’ve got an unforgettable seafood dish that’s as fun as it is delicious!
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Recipe Information
Ingredients
- 1 lb crab meat (lump or claw)
- 2 cups Cap'n Crunch cereal
- 0.5 cups panko breadcrumbs
- 0.25 cups mayonnaise
- 1 tbsp Dijon mustard
- 2 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 1 egg
- 2 green onions (thinly sliced)
- 2 tbsp fresh parsley (chopped)
- 0.5 cups vegetable oil (for frying)
Instructions
Place the Cap'n Crunch cereal in a food processor or large resealable bag and crush into fine crumbs. Transfer to a bowl and set aside.
In a medium mixing bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, egg, green onions, and parsley. Mix gently to ensure the crab meat stays in chunks.
Using your hands, form the mixture into 8 equally sized patties, about 3 inches wide. Refrigerate the patties for 15 minutes to help them firm up.
Heat the vegetable oil in a large skillet over medium heat.
While the oil is heating, coat each crab cake in the crushed Cap'n Crunch crumbs, pressing gently to ensure an even coating.
Once the oil is hot (around 350°F), carefully place the crab cakes into the skillet, working in batches if necessary to avoid overcrowding.
Fry the crab cakes for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce, such as tartar sauce or a lemon aioli. Garnish with additional parsley and lemon wedges, if desired.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 18.4 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
