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Crab Cakes with Sriracha-Lime Mayonnaise
Prep Time: 5 minutes
Total Time: 22 minutes

Ingredients 

Crab Cakes

  • 1 pound crabmeat
  • ⅓ cup green onion chopped
  • ¼ cup shallots minced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons mayonnaise
  • 1 cup ground Honey Bunches of Oats® cereal divided use
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¾ 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

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.