Ingredients

3/4 cup mayonnaise
1 tablespoon Thai chili-garlic sauce
1 teaspoon lime juice
1/2 teaspoon grated lime peel
1 pound lump crab meat
1/2 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 1/2 cups uncrushed)
Vegetable oil for frying

Directions

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 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. Chill at least 1 hour or up to 8 hours.