Crab Cakes with Sriracha-Lime Mayonnaise

Dish type


  • 1 lb. Crabmeat
  • 1/3 cup Green Onions, Chopped
  • 1/4 cup Shallots, Minced
  • 3 Tbsp. Fresh Lime Juice
  • 2 Tbsp. Mayonnaise
  • 1 cup Ground Honey Bunches of Oats Cereal, Divided Use
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 3/4 cup Plain Panko Crumbs
  • 2 Tbsp. All Purpose Flour
  • 1 Large Egg, Beaten
  • 3 Tbsp. Vegetable Oil, for frying, or more as needed
  • 6 Tbsp. Mayonnaise
  • 2 tsp. Sriracha Sauce
  • 1 tsp. Grated Lime Zest


  1. In a food processor, grind cereal into a fine powder.
  2. In a large bowl, mix together crabmeat, green onion, shallots, lime juice, mayonnaise, 3/4 cup of the ground cereal, salt and pepper.
  3. 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.
  4. Form crab mixture into cakes, using 1/4 cup measure for each.
  5. Dust crab cakes with flour, coat with beaten egg, then coat with Panko and cereal mixture.
  6. Place each cake on a baking sheet.
  7. 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.
  8. For Sriracha-Lime Mayonnaise: Stir together all ingredients and serve with crab cakes.