October 15, 2015
/https://www.thedailymeal.com/sites/default/files/2015/10/15/crabcake-ThinkstockPhotos-463699123.jpg)
Thinkstock
These delicious crab cakes get a spicy kick from the srircaha lime mayonnaise. You can dip your crab cakes in the sauce or put it right on top.
Ingredients
For the crab cakes:
- 1 Cup ground Honey Bunches of Oats Cereal, divided
- 1 Pound crabmeat
- 1/3 Cup green onions, chopped
- 1/4 Cup shallots, minced
- 3 Tablespoons fresh lime juice
- 2 Tablespoons mayonnaise
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 3/4 Cups plain panko crumbs
- 2 Tablespoons all-purpose flour
- 1 large egg, beaten
- 3 Tablespoons vegetable oil, for frying, or more as needed
For the sriracha-lime mayonnaise:
- 6 Tablespoons mayonnaise
- 2 Teaspoons sriracha sauce
- 1 Teaspoon grated lime zest
Directions
For the crab cakes:
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 the sriracha-lime mayonnaise:
Stir together all ingredients and serve with crab cakes.