RECIPE TITLE "Cap'n Crunch Crab Cakes"
Author: "The Breakfast Cereal Gourmet ," by David Hoffman;
source: Deseret News (Salt Lake City) Oct 18, 2006
Serves 4 Preparation 20 minutes, cooking time 8 minutes easy
- 3/4 cup mayonnaise
- 1 tablespoon Thai chili-garlic sauce
- 1 teaspoon lime juice
- 1/2 teaspoon grated lime peel
- 1 pound lump crab meat
- 1/2 cup chopped fresh cilantro
- 1/3 cup chopped red onion
- 1 egg, lightly beaten
- 3 cups panko flakes (Japanese-style bread crumbs)
- 2 cups crushed Cap'n Crunch (about 3 1/2 cups uncrushed)
- Vegetable oil for frying
In a small bowl, blend the mayonnaise, chili-garlic sauce, lime juice and lime peel. In a large bowl, combine the crab meat, 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. Chill at least 1 hour or up to 8 hours.
Copyright C 2005 Deseret News Publishing Co.
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