Recipe

Cap'n Crunch Crab Cakes Recipe

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Ingredients

Directions

Step #1 In a small bowl, mix the mayonnaise, chile-garlic sauce, lime juice & zest.
Step #2 In a large bowl, mix the crabmeat, cilantro & onion.
Step #3 Stir in 1/3 c of the mayonnaise mixture & the egg.
Step #4 Reserve the remaining mayonnaise mixture for garnish.
Step #5 In a third bowl, mix the panko flakes & Cap'n Crunch.
Step #6 Stir 1 1/2 c into the crab mixture.
Step #7 Form into 1/2-inch-thick cakes, using 1/2 c mixture for each.
Step #8 Dredge the cakes in the remaining Cap'n Crunch mixture.
Step #9 Arrange in a single layer on a tray or baking sheet.
Step #10 Refrigerate at least 1 hr or up to 8 hrs.
Step #11 In a large skillet, heat 4 tbsps oil over medium-high heat.
Step #12 Working in batches, add the crab cakes & cook this until golden brown, about 4 mins per side.
Step #13 Add more oil as needed.
Step #14 Serve hot, topped with a dollop of the reserved mayonnaise mixture.
Enjoy the Cap'n Crunch Crab Cakes recipe