Springing into Fall

Prep time: 20 minutes

Total time: 30 minutes

Serves 6, 2 crab cakes per person

Ingredients

Crab Cakes:

1 pound crabmeat

1/3 cup green onions, chopped

1/4 cup shallots, minced

3 tablespoons fresh lime juice

2 tablespoons mayonnaise

1 cup ground Honey Bunches of Oats Honey Roasted cereal, divided use

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup plain Panko crumbs

2 tablespoons all-purpose flour

1 large egg, beaten

3 tablespoons vegetable oil, for frying, or more as needed

Sriracha-Lime Mayonnaise:

6 tablespoons mayonnaise

2 teaspoons Sriracha sauce

1 teaspoon grated lime zest

Directions

In a food processor, grind cereal into a fine powder.  In a large bowl, mix together crabmeat, green onion, shallots, lime juice, mayonnaise, 3/4 cup of the ground cereal, salt and pepper.

Combine Panko crumbs and remaining 1/4 cup of ground cereal in a shallow bowl, flour in another bowl, and beaten eggs in a third bowl.  Form crab mixture into cakes, using 1/4 cup measure for each.  Dust crab cakes with flour, coat with beaten egg, then coat with Panko and cereal mixture.  Place each cake on a baking sheet.

Heat oil in a large heavy skillet over medium-high heat.  Working in batches, cook crab cakes until crisp, about 4-5 minutes per side, adding more vegetable oil as needed.  Transfer cakes to paper towels to drain.

For Sriracha-Lime Mayonnaise, stir together all ingredients and serve with crab cakes.

Grape-Nuts Cauliflower Tots

Prep time:  45 minutes

Total time:  1 hour 30 minutes

Serves 6, 6 tots per person

Ingredients

6 cups cauliflower florets (from a 2-pound head of cauliflower)

1/2 cup Grape-Nuts cereal

1/4 teaspoon cayenne pepper

1/3 cup all-purpose flour

1/4 cup grated Parmesan cheese

1 large egg

1/4 teaspoon onion powder

1/2 teaspoon freshly ground pepper

1/2 teaspoon salt

Olive oil cooking spray

Directions

In a large pot, boil cauliflower until tender, about 10 to 12 minutes.  Drain cauliflower in a strainer and shake to remove all excess water.  Return to pan and mash the cauliflower with a potato masher.  Allow to cool about 10 minutes.

Meanwhile, in a blender or food processor combine Grape-Nuts cereal with cayenne pepper and process until finely ground.  Pour into a shallow dish and set aside.

In a large bowl combine mashed cauliflower, flour, Parmesan cheese, egg, onion powder, salt and pepper.

Preheat oven to 400°F.  Cover a large baking sheet with non-stick foil and lightly coat with olive oil cooking spray.

Using a 1-tablespoon measure, scoop the cauliflower mixture and form into a "tot" shape with your hand.  Carefully roll in ground Grape-Nuts mixture and place on prepared baking sheet, about 1 inch apart.

When all of the tots have been formed, coat with another light mist of olive oil cooking spray.

Bake, turning once halfway through, until browned, 35 to 45 minutes.

Thai Coconut Shrimp with Sweet and Spicy Chili Dipping Sauce 

Prep time:  15 minutes

Total time:  25 minutes

Serves 4, 4-5 shrimp per person

Ingredients

Coconut Shrimp:

1/2 cup Post Shredded Wheat cereal, crushed (about 1 big biscuit)

1/2 cup unsweetened shredded coconut

1/4 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/8 teaspoon cayenne pepper

2 egg whites

1 pound large peeled and deveined fresh shrimp, tails attached (16-20 size)

Sweet and Spicy Chili Dipping Sauce:

1/4 cup sweet chili sauce

1 teaspoon low-sodium soy sauce

1 teaspoon rice wine vinegar

1 teaspoon Sriracha

1 teaspoon toasted sesame oil

Garnish:

Lime wedges

Cilantro

Directions

Preheat oven to 400°F.  Cover a large baking sheet with non-stick foil, set aside.

In a medium bowl, combine crushed Post Shredded Wheat cereal, shredded coconut, salt, onion powder, garlic powder and cayenne pepper.

In another small bowl, whisk egg whites until frothy.

Holding shrimp by the tail, dip first into the egg whites (shaking off any excess) then dip into cereal and coconut mixture.  Lightly press coating onto the shrimp, ensuring all sides are covered.  Place shrimp on prepared baking sheet.

Bake 5 minutes on each side, or until shrimp are cooked through and the coating is lightly browned.  Garnish shrimp with a squeeze of fresh lime and cilantro sprigs.

For Sweet and Spicy Chili Dipping Sauce, combine sweet chili sauce, soy sauce, vinegar, Sriracha, and sesame oil in a small bowl. Serve with the shrimp.

Fruity Pebbles Confetti Ice Cream Squares

Prep time: 30 minutes

Total time: 2 hours 30 minutes, or overnight

Serves 16, 1 square per person

Ingredients

1/2 cup unsalted butter, softened

3/4 cup sugar

1 large egg

1 egg yolk

2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1-1/2 teaspoons cornstarch

1 cup Fruity Pebbles cereal, divided use

2 cups Light Vanilla ice cream

Directions

Preheat oven to 350°F. Line an 8-inch square baking pan with non-stick aluminum foil, making sure to leave enough overhang on the sides.  Set aside.

In a stand mixer, beat butter and sugar on medium speed until light and fluffy.  Beat in egg, egg yolk, and vanilla.  Scrape down the sides as needed.

In a medium bowl, combine flour, salt, baking powder, baking soda, and cornstarch.

With mixer on low, gradually add flour mixture to wet ingredients and beat until combined.  Gently fold in 1/2 cup of the Fruity Pebbles cereal using a rubber spatula.

Press the cookie dough evenly into the prepared baking pan. Bake for 20-25 minutes or until very lightly browned on top.  Cool completely on a wire rack.

Spread ice cream evenly over cookie base in the baking pan.  Top with remaining 1/2 cup of cereal.  Lightly press cereal into ice cream.  Cover with plastic wrap and freeze until set, at least 2 hours.

When ready to serve, lift foil out of pan and cut into 16 2-inch squares.

Fill a punchbowl with ice.  Pour in 1 bottle of Busted Barrel Rum (Silver or Dark, whichever you prefer) and 2 bottles of Blue J Syrups handcrafted cocktail syrups (any flavor you like, they're all delicious; facebook.com/BlueJSyrups).  Add 1-2 liters of club soda.