Cap'n Crunch Crab Cakes

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 18mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 34
  • 1
    tablespoon chile sauce with garlic (Thai style, if possible)
  • 1
    tablespoon lime juice
  • 12
    teaspoon grated lime zest
  • 12
    cup chopped cilantro
  • 13
    cup chopped red onion
  • 1
    egg, lightly beaten
  • 2
    cups panko breadcrumbs, flakes (Japanese-style bread crumbs)
  • 1 12
    cups crushed Cap'n Crunch cereal (about 2 1/2 cups uncrushed)
  • vegetable oil (for frying)
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DIRECTIONS

  • 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.
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