Recipe by mollypaul
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.
- 3⁄4 cup mayonnaise
- 1 tablespoon chile sauce with garlic (Thai style, if possible)
- 1 tablespoon lime juice
- 1⁄2 teaspoon grated lime zest
- 1 lb lump crabmeat
- 1⁄2 cup chopped cilantro
- 1⁄3 cup chopped red onion
- 1 egg, lightly beaten
- 2 cups panko breadcrumbs, flakes (Japanese-style bread crumbs)
- 1 1⁄2 cups crushed Cap'n Crunch cereal (about 2 1/2 cups uncrushed)
- vegetable oil (for frying)
Directions See How It's Made
- 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.