Asian-Style Sesame Crab Cakes with Sweet Chili Sauce – Page 2

Instructions

Prepare the Crab Cake Mixture

In a large bowl, combine crab meat, panko, egg, mayonnaise, soy sauce, sesame oil, ginger, garlic, green onions, sesame seeds, salt, and pepper.
Mix gently until combined, being careful not to break up the crab too much.

Shape the Crab Cakes

Form the mixture into 6-8 small patties (about 2 inches wide).
Place them on a plate and refrigerate for 15-20 minutes to firm up.

Cook the Crab Cakes

Heat vegetable oil in a pan over medium heat.
Cook the crab cakes for 3-4 minutes per side, until golden brown and crispy.
Transfer to a plate lined with paper towels to remove excess oil.

Make the Sweet Chili Sauce

In a small bowl, whisk together sweet chili sauce, lime juice, soy sauce, honey, and sesame oil.

Serve & Enjoy!

Drizzle the sweet chili sauce over the crab cakes or serve it on the side.
Garnish with extra sesame seeds and sliced green onions.
Serve with steamed rice, a fresh salad, or as sliders on mini buns.

Tips & Variations

Use Fresh or Canned Crab – Fresh lump crab is ideal, but canned or imitation crab works too.
Make It Spicier – Add extra red pepper flakes or Sriracha to the mix.
Gluten-Free Option – Use gluten-free panko or crushed rice crackers instead of breadcrumbs.
Baked Version – Bake at 400°F (200°C) for 15-18 minutes, flipping halfway for even crispiness.

Final Thoughts

These Asian-Style Sesame Crab Cakes are a delicious way to elevate a classic dish with bold, aromatic flavors. The crispy texture, nutty sesame crunch, and sweet chili glaze make them an irresistible appetizer or main course.

Tried this recipe? Let us know how it turned out!