Crab Cakes with Sriracha-Lime Mayo


Cook up some quality crab cakes using the crunch of Post Cereal and the spice of sriracha for a savory appetizer you can make in half an hour.

Crab Cakes:

  • 1 pound crabmeat
  • 1/3 cup green onions, chopped
  • 1/4 cup shallots, minced
  • 3 Tablespoons fresh lime juice
  • 2 Tablespoons Just Mayo
  • 1 cup ground Honey Bunches of Oats 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

Sriracha-Lime Mayo

  • 6 Tablespoons Just Mayo
  • 2 teaspoons Sriracha sauce
  • 1 teaspoon grated lime zest


  1. 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.
  2. 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.
  3. For Sriracha-Lime Mayonnaise: Stir together all ingredients and serve with crab cakes.

Pairing Suggestion: Fetzer Wine, earn $2.00 cash back

image & recipe via Post Foods

2 Responses


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