Special Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

How to Cook Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

Ingredients:

For the crab cakes:

• 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

For the tartar sauce:

• ½ cup mayonnaise
• 2 tablespoons chopped pickles
• 2 tablespoons chopped red onion
• ¼ cup chopped cilantro
• 1 tablespoon lime juice

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.

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.

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Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

MAY 25, 2015 BY BILL 6 COMMENTS

Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 8 crab cakes

Ingredients

For the crab cakes:

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

For the tartar sauce:

½ cup mayonnaise

2 tablespoons chopped pickles

2 tablespoons chopped red onion

¼ cup chopped cilantro

1 tablespoon lime juice

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.

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.