CAP'N CRUNCH CRAB CAKES
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.
Provided by Molly53
Categories Crab
Time 1h18m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 294.3, Fat 10.5, SaturatedFat 2, Cholesterol 72, Sodium 630.8, Carbohydrate 31.8, Fiber 1.5, Sugar 6.4, Protein 17.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love