CAPTAIN KRAB RECIPES

Steps:

• In a small bowl, blend the mayonnaise, chile-garlic sauce, lime juice and zest.
• In a large bowl, combine the crabmeat, cilantro and onion.
• Stir in 1/3 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 1/2 cup mixture for each.
• Dredge the cakes in the remaining Cap'n Crunch mixture.
• Arrange in a single layer on a tray or baking sheet.
• Refrigerate at least 1 hour or up to 8 hours.
• In a large skillet, heat 4 tablespoons oil over medium-high heat.
• Working in batches, add the crab cakes and cook until golden brown, about 4 minutes per side.
• Add more oil as needed.
• Serve hot, topped with a dollop of the reserved mayonnaise mixture.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine crab meat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay Seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. Mix thoroughly.
• In an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. Then sprinkle the top with paprika. Dot the dish with the butter.
• Bake in a preheated oven for 20 minutes.