Crab Cakes Seasoned With Sesame Panko, Served With Cilantro Lime Tartar Sauce

As the scent of the ocean breeze fills the air, there is no better way to enjoy a seaside dinner than with the savory delight of crab cakes seasoned with sesame panko.

The upcoming blue crab season is a great excuse to make crab at home. While we appreciate a good restaurant meal, the cost of a single jumbo crab cake dinner at a local eatery is more than enough to buy all the ingredients needed to make eight delicious crab cakes at home.

After I shared photos of the meals we had on our recent road trip with a friend, she came up with this recipe for sesame panko crab cakes.


For the Crab Cakes:

  • ¼ cup of mayonnaise
  • 2 pcs. of scallions (chopped)
  • 2 eggs
  • 1 tbsp. of Dijon mustard
  • 2 tsp. of Old Bay seasoning
  • 2 tsp. of lime juice
  • 1 lb. of lump crabmeat (picked over)
  • 1 1/2 cups of panko breadcrumbs (another ½ cup)
  • 2 tbsp. of toasted sesame seeds
  • salt and pepper
  • Oil

For the Tartar Soup:

  • ½ cup of mayonnaise
  • 2 tbsp. of pickles (chopped)
  • 2 tbsp. of red onion (chopped)
  • ¼ cup of cilantro (chopped)
  • 1 tbsp. of lime juice


  1. Mix the Old Bay seasoning—available at any supermarket—mayonnaise, scallions, eggs, mustard, and lime juice. In a large bowl, toss the crab with 1 1/2 cups of panko, sesame seeds, and salt and pepper to taste. Form into patties by dividing them into 8 equal parts. Put it in the fridge for 10 minutes.
  2. Make the tartar sauce by combining all the ingredients in a medium bowl and stirring until smooth while the crab cakes are chilling in the refrigerator. Put 3 tablespoons of oil in a skillet and heat it over medium heat; use a cast iron or nonstick pan if possible. Fry the crab cakes for three to four minutes per side, until golden brown, then dredge in the remaining half cup of panko. Tartar sauce and lime wedges are recommended serving accompaniments.
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