Cap'n Crunch Crab Cakes

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, 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. 1

   In a small bowl, blend the mayonnaise, chile-garlic sauce, lime juice and zest.

2. 2

   In a large bowl, combine the crabmeat, cilantro and onion.

3. 3

   Stir in 1/3 cup of the mayonnaise mixture and the egg.

4. 4

   Reserve the remaining mayonnaise mixture for garnish.

5. 5

   In a third bowl, combine the panko flakes and Cap'n Crunch.

6. 6

   Stir 1 1/2 cups into the crab mixture.

7. 7

   Form into 1/2-inch-thick cakes, using 1/2 cup mixture for each.

8. 8

   Dredge the cakes in the remaining Cap'n Crunch mixture.

9. 9

   Arrange in a single layer on a tray or baking sheet.

10. 10

    Refrigerate at least 1 hour or up to 8 hours.

11. 11

    In a large skillet, heat 4 tablespoons oil over medium-high heat.

12. 12

    Working in batches, add the crab cakes and cook until golden brown, about 4 minutes per side.

13. 13

    Add more oil as needed.

14. 14

    Serve hot, topped with a dollop of the reserved mayonnaise mixture.