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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:

Ingredients

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.
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

Oven
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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