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Sesame Crusted Crab Cakes with Yuzu Chili Sauce

8 crabcakes
Course Main Course
Cuisine Japanese
Keyword seafood
Total Time 1 hour
Servings 4
Author Cherry on My Sundae

Ingredients

Sesame crusted crab cakes

  • 1 lb lump crab meat
  • 3 tablespoon panko breadcrumbs
  • 2 tablespoon kewpie mayonnaise
  • 2 scallions chopped
  • 1 teaspoon Chinese hot mustard
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • juice of ½ lemon
  • 1 egg
  • ¼ cup white sesame seeds
  • ¼ cup black sesame seeds

Yuzu chili sauce

  • ¼ cup kewpie
  • 1 tablespoon yuzu juice
  • 1 teaspoon soy sauce
  • 1 teaspoon chili oil
  • salt and pepper

Instructions

  • Preheat oven to 400 degrees F.
  • Make the sesame crusted crab cakes. Combine 1 lb crab with 3 tablespoon panko, 2 tablespoon kewpie, 2 scallions, 1 teaspoon Chinese hot mustard, 1 teaspoon sesame oil, 1 teaspoon grated ginger, ½ teaspoon salt, ½ teaspoon black pepper, the juice of ½ lemon, and 1 egg. Mix until just combined, making sure not over-mix the crab.
  • Combine ¼ cup white sesame seeds with ¼ cup black sesame seeds. Form 8 crab cakes and coat both sides with the sesame seeds. Chill the crab cakes for 30 minutes.
  • Lay the crab cakes on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
  • Meanwhile, make the yuzu chili sauce. Whisk together ¼ cup kewpie with 1 tablespoon yuzu, 1 teaspoon soy sauce, 1 teaspoon chili oil, salt, and pepper.
  • Serve crab cakes with yuzu chili sauce.