Cap'n Crunch Crab Cakes
The Cap'n Journeys to the High Seas
"The Breakfast Cereal Gourmet," written by David Hoffman, who also wrote "The Easy-Bake Oven Gourmet," is taking cereal recipes far beyond Rice Krispie Treats and Chex Mix. He creates meals like Frosted Banana Pancakes with Frosted Flakes and Tomato Gratin with Grape Nut topping.
It makes sense. Americans consume huge amounts of cereal. The average person eats about 10 pounds or 160 bowls of it a year, and breakfast cereal ranks third in the list of grocery-store items bought by Americans -- after soda and milk. In fact, most of the vitamins and minerals children get are from cereal.
Since Planet Hollywood opened, Crunch Chicken has been the No. 1 seller for the restaurant chain -- and, for many, about the only thing worth ordering on the menu. This version takes the venerable Captain to a new level -- sea level -- where the sweetness of the cereal is the perfect contrast to the spiciness of the cake.
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 one-third 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 half-cup mixtures 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.
In a large skillet, heat 2 tablespoons oil over medium-high heat. Working in batches, add the crab cakes and cook until golden brown and cooked through, about 4 minutes per side, adding more oil as needed.
Serve hot, topped with a dollop of the remaining mayonnaise mixture.
More Info: Vegetarian