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Sesame Crab Cakes With Chili Mayo

Sesame Crab Cakes With Chili Mayo
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Serves 8| Hands-On Time: | Total Time:



  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.
By November, 2012

Nutritional Information

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

Quick Tip

The chili mayo can be made and the crab cakes prepared (but not baked) up to 2 days in advance; refrigerate, covered. Bake just before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.