Sesame Crab Cakes With Chili Mayo

Photo by Jonny Valiant
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 149 calories
    • 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


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


  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.