Crispy Sesame Crab Cakes with Spicy Ginger Aioli

July 20, 2013

Crispy Sesame Crab Cakes with Spicy Ginger Aioli


  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Yield: 20 crab cakes and 1/2 cup Aioli


For the Crab Cakes

  • 8 oz lump crab meat, picked over for shells
  • 1 large egg, beaten
  • 1/4 cup mayonnaise
  • 1/4 cup chopped scallions, plus additional for garnish
  • 1/4 cup panko bread crumbs
  • 2 TB minced cilantro, plus additional for garnish
  • 1 TB soy sauce
  • 1 tsp grated lime zest
  • 1 tsp toasted sesame oil
  • 1/4 tsp minced garlic
  • 1/4 tsp minced ginger

For the Crispy Sesame Coating

  • 1/4 cup panko breadcrumbs
  • 2 TB sesame seeds
  • 1/2 tsp kosher salt
  • Cooking spray

For the Spicy Aioli

  • 1/2 cup mayonnaise
  • 4 tsp siracha
  • 2 tsp toasted sesame oil
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tsp rice wine vinegar


  1. To make crab cakes: Combine all crab cake ingredients and chill until ready to bake. Combine Crispy Sesame Coating ingredients in a small bowl and reserve. Combine all Spicy Aioli ingredients and chill.
  2. Preheat oven to 425 degrees and line a baking sheet with parchment. Scoop crab cake mixture using a TB measure and shape into a patty. Dredge in Crispy Sesame Coating and place on parchment leaving space between. Spray tops lightly with cooking spray and cook for ~8 minutes or until lightly browned on the bottom. Flip over, spray with cooking spray, and cook for another 8-10 minutes or until lightly browned and crispy. Serve warm topped with aioli and garnished with additional scallions &/or cilantro (or serve with aioli as dip).


Crab cake mixture can be made up to 2 days ahead. Crab cakes can also be completely baked ahead, cooled, and frozen on prepared baking sheet. Bake for 10-15 minutes (from frozen) when ready to serve. This recipe can be doubled to serve a crowd.

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