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## **👩🍳 Instructions**
### **1️⃣ Prepare the Crab Cake Mixture**
1. In a large bowl, combine **crab meat, panko, egg, mayonnaise, soy sauce, sesame oil, ginger, garlic, green onions, sesame seeds, salt, and pepper**.
2. Mix gently until combined, being careful **not to break up the crab too much**.
### **2️⃣ Shape the Crab Cakes**
1. Form the mixture into **6-8 small patties** (about 2 inches wide).
2. Place them on a plate and refrigerate for **15-20 minutes** to firm up.
### **3️⃣ Cook the Crab Cakes**
1. Heat **vegetable oil** in a pan over **medium heat**.
2. Cook the crab cakes for **3-4 minutes per side**, until **golden brown and crispy**.
3. Transfer to a plate lined with **paper towels** to remove excess oil.
### **4️⃣ Make the Sweet Chili Sauce**
1. In a small bowl, whisk together **sweet chili sauce, lime juice, soy sauce, honey, and sesame oil**.
### **5️⃣ 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**.
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## **🍽 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.
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### **✨ 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!** 🦀🔥
Looking for more creative seafood recipes? Let me know, and I’ll be happy to share more delicious ideas! 😊
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