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Prep Time: 1 Minutes Cook Time: 8 Minutes |
Ready In: 9 Minutes Servings: 8 |
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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. Ingredients:
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:
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.
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