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Cap'n Crunch Crab Cakes

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“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.”
1hr 18mins

Ingredients Nutrition

  • 34 cup mayonnaise
  • 1 tablespoon chile sauce with garlic (Thai style, if possible)
  • 1 tablespoon lime juice
  • 12 teaspoon grated lime zest
  • 1 lb lump crabmeat
  • 12 cup chopped cilantro
  • 13 cup chopped red onion
  • 1 egg, lightly beaten
  • 2 cups panko breadcrumbs, flakes (Japanese-style bread crumbs)
  • 1 12 cups crushed Cap'n Crunch cereal (about 2 1/2 cups uncrushed)
  • vegetable oil (for frying)


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

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