Honey Bunches of Oats Crab Cakes with Sriracha-Lime Mayonnaise

A woman and two teenagers working together in their kitchen to make a recipe with the Honey Bunches of Oats box on the table.
Prep Time Icon

Prep Time:

20 min

Cook Time Icon

Total Time:

30 min

Servings Icon


6 Servings


Crab Cakes:

  • 1 pound (453 g)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 Cereal, divided
  • 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


For crab cakes:

  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.
  1. 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:

  1. Stir together all ingredients and serve with crab cakes.