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Crab Cakes with Sriracha – Lime Mayonnaise

Name: Crab Cakes with Sriracha – Lime Mayonnaise
Ingredients: 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

October 15, 2015

Honey Bunches of Oats

Contributor

These delicious crab cakes get a spicy kick from the srircaha lime mayonnaise. You can dip your crab cakes in the sauce or...

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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.

517

Calories Per Serving

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.