Certain food pairings and combinations, if done right, could be a delicious adventure that send your taste buds into a flavor revolution! Can you imagine a flavor palate including crab, sriracha, lime, mayo, and Honey Bunches of Oats – Honey Roasted? No? Well neither could I! However, I know that if it was already made by someone, it had to be good, or Post wouldn’t be promoting it right? Well let me put it in another way; if it wasn’t
good delicious, I wouldn’t be promoting it.
The Crab Cakes with Sriracha-Lime Mayo made with Honey Bunches of Oats, has to be, by far one of the best creative recipes I’ve tried in a long time. It actually upsets me that I wasn’t the first one to come up with it.
With some crab meat, Honey Bunches of Oats, panko bread crumbs, and a few other ingredients, you’ll have an appetizer that is sure to please anyone! The sweetness of the cereal pairs very well with the sweetness of the crab. The sriracha sauce just ties it all together.
We want to start by pulverizing the Honey Bunches of Oats in a food processor. Then we mix everything together, and dust them with panko. Oh.Em.Gee…Delish!
This mixture is so good just as it is! I literally wanted to add a little more mayo and lime and turn it into a dip! It was sweet and sour and oh so good!
- 1 pound crabmeat
- 1/3 cup green onions, chopped
- 1/4 cup shallots, minced
- 3 Tablespoons fresh lime juice
- 2 Tablespoons mayonnaise
- 1 cup ground Honey Bunches of Oats Honey Roasted cereal, 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
- 6 Tablespoons mayonnaise
- 2 teaspoons Sriracha sauce
- 1 teaspoon grated lime zest
- 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.
- Stir together all ingredients and serve with crab cakes.
- I added a little bit of chopped mint to the mixture to help bring out the lime and I also garnished the crab cake with it. You can also add a little cilantro too to make it your own.