Imagine biting into a perfectly crispy, golden-brown crab cake that's bursting with succulent seafood flavor and a delightful sesame crunch. These Sesame Panko Crab Cakes are not just another seafood dish – they're a culinary adventure that will transport your taste buds to coastal paradise. Whether you're a seafood enthusiast or looking to impress dinner guests with a restaurant-worthy appetizer, this recipe promises to elevate your cooking game and deliver an irresistible meal that's both elegant and surprisingly simple to prepare.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 400g crab meat
- 1 cup panko breadcrumbs
- 2 tbsp sesame seeds
- 1 egg
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Begin by preparing all your ingredients. Ensure the crab meat is picked over for any shell fragments and is roughly chopped if in large pieces.
- In a large mixing bowl, combine the crab meat, panko breadcrumbs, sesame seeds, egg, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and pepper. Gently fold the ingredients together until well mixed, being careful not to break up the crab meat too much.
- Once the mixture is combined, form it into patties. You can make them about 2 to 3 inches in diameter and about 1 inch thick. Place the formed patties on a plate or tray lined with parchment paper.
- After shaping all the patties, cover them with plastic wrap and refrigerate for about 10 minutes. This will help them firm up and hold together better during cooking.
- While the patties are chilling, heat a large skillet over medium heat and add enough vegetable oil to cover the bottom of the pan. You want enough oil to create a nice crispy exterior on the crab cakes.
- Once the oil is hot, carefully add the crab cakes to the skillet, making sure not to overcrowd the pan. You may need to cook them in batches, depending on the size of your skillet.
- Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip them over to avoid breaking them apart.
- Once cooked, transfer the crab cakes to a plate lined with paper towels to absorb any excess oil. Season with additional salt and pepper if desired.
- Serve the sesame panko crab cakes warm, garnished with additional sesame seeds or chopped green onions if desired. They pair wonderfully with a dipping sauce such as tartar sauce or a spicy aioli.
Tips
- Always use fresh, high-quality crab meat for the best flavor and texture. Lump or jumbo lump crab meat works best.
- Be gentle when mixing ingredients to preserve the delicate texture of the crab meat. Overmixing can result in tough, dense crab cakes.
- Chilling the formed patties before cooking is crucial – it helps them hold together and creates a crispier exterior.
- Use a well-seasoned cast-iron skillet or non-stick pan for the most even, golden-brown crust.
- Don't overcrowd the pan when frying. Cook in batches if necessary to ensure each crab cake gets crispy and browns evenly.
- For a lighter option, you can bake these crab cakes in a preheated 400°F oven for about 10-12 minutes, flipping halfway through.
- Serve immediately for the best texture and flavor, and pair with a zesty dipping sauce to complement the rich crab meat.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 20g
Fat: 18g
Saturated Fat: g
Cholesterol: 110mg
