STREAMING NOW: Taste in Translation

Cap'n Crunch Crab Cakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr 18mins
SERVES:
8
UNITS:
US

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)

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: