Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce
For the price of one jumbo crab cake restaurant dinner, you can make awesome crab cakes for 8 at home!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ¼ cup mayonnaise
- 2 scallions ((chopped))
- 2 eggs
- 1 tablespoon Dijon mustard
- 2 teaspoons Old Bay seasoning
- 2 teaspoons lime juice
- 1 pound lump crabmeat ((picked over))
- 1 1/2 cups panko breadcrumbs ((plus ½ cup))
- 2 tablespoons toasted sesame seeds
- salt and pepper
- oil ((for cooking))
- ½ cup mayonnaise
- 2 tablespoons pickles ((chopped))
- 2 tablespoons red onion ((chopped))
- ¼ cup cilantro ((chopped))
- 1 tablespoon lime juice
Instructions
- 1
Whisk together mayonnaise, scallions, eggs, mustard, Old Bay (you can find it at any major grocery store), and lime juice. Fold in the crab, followed by 1 1/2 cups panko, sesame seeds, and salt and pepper to taste. Divide into 8 equal portions, and form into patties. Refrigerate for 10 minutes.
- 2
While the crab cakes are chilling, prepare the tartar sauce by stirring together all the ingredients in a medium bowl. In a non-stick or cast iron skillet, heat 3 tablespoons oil over medium heat. Dredge the crab cakes in the remaining 1/2 cup of panko and fry until golden brown, 3-4 minutes per side. Serve with tartar sauce and lime wedges.