Crab Cakes With Sriracha – Lime Mayonnaise

Crab Cakes With Sriracha – Lime Mayonnaise
4 from 1 ratings
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. 
  • 1 cup ground honey bunches of oats cereal, divided
  • 1 pound crabmeat
  • 1/3 cup green onions, chopped
  • 1/4 cup shallots, minced
  • 3 tablespoon fresh lime juice
  • 2 tablespoon mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup plain panko crumbs
  • 2 tablespoon all-purpose flour
  • 1 large egg, beaten
  • 3 tablespoon vegetable oil, for frying, or more as needed
  • 6 tablespoon mayonnaise
  • 2 teaspoon sriracha sauce
  • 1 teaspoon grated lime zest
  1. 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.
  2. 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.
  3. Stir together all ingredients and serve with crab cakes.