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 onions
1 eggs, lightly beaten
2 cups panko, 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:
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.
Servings: 8
Time preparation: 70 min.
Time total: 78 min.