Sesame Crab Cakes With Chili Mayo

Sesame Crab Cakes With Chili Mayo
Jonny Valiant
Serve mini crab cakes topped with a spicy sauce; both can be prepared up to 2 days ahead.

Get the recipe
.
Serves 8
preparation
20
minutes
cooking
20
minutes

Ingredients

2
tablespoons
canola oil
8
ounces
lump crab meat
1/4
cup
bread crumbs
2
scallions, thinly sliced, white and green parts separated
1
large egg
1
tablespoon
toasted sesame seeds, plus more for serving
1/2
teaspoon
finely grated lime zest, plus lime wedges for serving
5
tablespoons
mayonnaise
kosher salt
1/4 to 1/2
teaspoon
Sriracha (Asian chili-garlic sauce)

Directions

  1. Set oven rack in the lowest position and heat oven to 450° F. Brush a rimmed baking sheet with the oil.
  2. In a medium bowl, combine the crab, bread crumbs, scallion whites, egg, sesame seeds, lime zest, 2 tablespoons of the mayonnaise, and ¾ teaspoon salt. Form the mixture into 20 patties (about 1 tablespoon each) and place on the prepared baking sheet. Bake until golden and cooked through, 3 to 4 minutes per side.
  3. Meanwhile, in a small bowl, mix together the Sriracha and the remaining 3 tablespoons of mayonnaise. Dividing evenly, spoon onto the crab cakes; sprinkle with the scallion greens and additional sesame seeds. Serve with the lime wedges.

 

Charlyne Mattox
November 2012

Nutritional Information

  • Per Serving
  • Calories 149
  • Fat 12 g
  • Sat Fat 1 g
  • Cholesterol 46 mg
  • Sodium 350 mg
  • Protein 6 g
  • Carbohydrate 3 g
  • Sugar 0 g
  • Fiber 0 g
  • Iron 2 mg
  • Calcium 24 mg
What does this mean? See Nutrition 101.