Cap'n Crunch Crab Cakes

Total Time: 1 hr 18 mins Preparation Time: 1 hr 10 mins Cook Time: 8 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 in a small bowl, blend the mayonnaise, chile-garlic sauce, lime juice and zest.
• 2 in a large bowl, combine the crabmeat, cilantro and onion.
• 3 stir in 1/3 cup of the mayonnaise mixture and the egg.
• 4 reserve the remaining mayonnaise mixture for garnish.
• 5 in a third bowl, combine the panko flakes and cap'n crunch.
• 6 stir 1 1/2 cups into the crab mixture.
• 7 form into 1/2-inch-thick cakes, using 1/2 cup mixture for each.
• 8 dredge the cakes in the remaining cap'n crunch mixture.
• 9 arrange in a single layer on a tray or baking sheet.
• 10 refrigerate at least 1 hour or up to 8 hours.
• 11 in a large skillet, heat 4 tablespoons oil over medium-high heat.
• 12 working in batches, add the crab cakes and cook until golden brown, about 4 minutes per side.
• 13 add more oil as needed.
• 14 serve hot, topped with a dollop of the reserved mayonnaise mixture.