Tonight I am making one of my favorite dishes ever, CRAB CAKES! I cannot explain my love for these babies, but this recipe has been so good to me over the past 4 years, and each time I make it, they get yummier and yummier :) I do not make these often as crab meat can be pretty pricey, but these are a great special event food, or can even be made as appetizers by making smaller cakes.
Ingredients:
- ¾ cup mayonnaise
- ½ tablespoons garlic powder
- ½ tablespoons chili powder
- 1 tablespoons lime juice
- 1½ teaspoon grated lime peel
- 1 pound lump crab meat
- 1½ cup chopped fresh cilantro
- 1/3 cup chopped red onion
- 1 egg, lightly beaten
- 3 cups panko flakes (Japanese-style bread crumbs)
- 2 cups crushed Cap'n Crunch (about 3 ½ cups uncrushed)
- Olive oil for frying
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| All of the ingredients! |
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| In a small bowl, mix together the mayonnaise, chili-garlic sauce, lime juice, and lime peel. |
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| In a bigger bowl, combine the crab meat, cilantro, and onion. |
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Stir in 1/3 cup of the mayonnaise mixture and the egg.
Reserve the remaining mayonnaise mixture for garnish
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| In a third bowl, combine the panko flakes and Cap'n Crunch. |
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| I use a potato masher to crunch up all the Cap'n Crunch. |
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| Stir 1 ½ cups into the crab mixture. |
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| On a baking sheet or dish, form into cakes (size depends on your preference) on parchment paper. Then, pour the remaining Cap'n Crunch mixture over the top of all the cakes. Chill at least 1 hour or up to 8 hours. |
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| In a large skillet, heat olive oil over medium-high heat. Cook until golden brown and cooked through, about 4 minutes per side, adding more oil as needed. |
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I like to serve my crab cakes with asparagus, makes for a delicious dinner.
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- Courtney
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