Entrée
Prep Time 5 mins
Total Time 22 mins
Crab Cakes with Sriracha-Lime Mayonnaise
Crab cakes, anyone? These panko- and Honey Bunches of Oats cereal-crusted cakes will have you scrambling for seconds!
Ingredients
Crab Cakes:
- 1 pound crabmeat
- 1/3 cup green onion chopped
- 1/4 cup shallots minced
- 3 tablespoons fresh lime juice
- 2 tablespoons mayonnaise
- 1 cup Honey Bunches of Oats® cereal ground, 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
Instructions
For 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, ¾ cup of the ground cereal, salt and pepper. Combine Panko crumbs and remaining ¼ 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 ¼ 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.