Beautiful delicious crab cakes with a sweet crunch paired with a kick from sriracha lime mayo. Dinner table or party ready!
Where do I even begin? I am so happy to finally have internet again. Things don’t exactly move at warp speed out here in the country. It took nearly two weeks for someone to come out and install our satellite dish so I apologize for the big black hole where the blog has been concerned and thank you for your patience. I realize I haven’t even put up Ireland posts yet and I promise they are coming!
We are still living among a lot of boxes, but we are no longer sitting in lawn chairs as our couch has been delivered. I am working on the boxes and setting up rooms while shuttling kids back into town for camp and packing for our Disney trip that we leave on next week. We are enjoying the wide open spaces and the kids are loving for doing simple things like blowing bubbles in the evening breeze or playing in the sprinklers. Mama is enjoying her rocker after long days of packing for a trip and unpacking the house. (Oh the irony!)
One room that is set up is the kitchen which I will be sharing photos of on the blog soon. I am now able to get back to cooking on a real stove and with a real oven after two months in a hotel. One of the first things I made is one of my very favorite dishes that I will order any time I see it on a menu at a good seafood restaurant. Living on the Gulf Coast we have quite a few of those to choose from. This is the first time I made them at home and I used a recipe from Honey Bunches of Oats which added a perfect sweetness with the crab and was complimented by the heat of the creamy Sriracha-Lime Mayo.
- 1 pound crabmeat
- ⅓ cup green onions, chopped
- ¼ cup shallots, minced
- 3 tablespoons fresh lime juice
- 2 tablespoons mayonnaise
- 1 cup ground Honey Bunches of Oats Honey Roasted cereal, divided
- ½ teaspoon salt
- ½ teaspoon pepper
- ¾ cup plain Panko bread crumbs
- 2 tablespoons all-purpose flour
- 1 large, egg beaten
- 3 tablespoons vegetable oil for frying
- In a food processor, grind cereal into a fine powder.
- In a large bowl, mix together crab meat, green onion, shallots, lime juice, mayonnaise, ¾ cup Honey Bunches of oats, 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 the Sriracha Lime Mayonnaise combine 6 tablespoons mayonnaise, 2 teaspoons Sriracha sauce and 1 teaspoon grated lime zest and stir together to serve with the crab cakes.
These crab cakes may be a little more labor intensive than my usual recipes but they are so delicious and worth it especially for a party or special occasion dinner. Sweat and spicy with a hint of lime and as good as any I’ve had at a seafood restaurant!