Crispy Sesame Crab Cakes with Spicy Aioli

Impress your guests without the mess! These spicy, crunchy Asian-inspired bites are simple to make, no frying required. Mix up the ingredients and toss them in the oven for a fun, delicious treat with very little hands on cooking required. 

Prep Time: 20 mins
Cook Time: 15 mins
Yield: 20 crab cakes and ½ cup aioli


       For the Crab Cakes

  • 8 oz lump crab meat, picked over for shells
  • 1 large egg, beaten
  • ¼ cup mayonnaise
  • ¼ cup chopped scallions, plus additional for garnish
  • ¼ cup panko bread crumbs
  • 2 TB minced cilantro, plus additional for garnish
  • 1 TB soy sauce
  • 1 tsp grated lime zest
  • 1 tsp toasted sesame oil
  • ¼ tsp minced garlic
  • ¼ tsp minced ginger

      For the Crispy Sesame Coating

  • ¼ cup panko bread crumbs
  • 2 TB sesame seeds
  • ½ tsp kosher salt
  • Cooking spray

      For the Spicy Aioli

  • ½ cup mayonnaise
  • 4 tsp sriracha
  • 2 tsp toasted sesame oil
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 tsp rice wine vinegar


To make crab cakes: Combine all crab cake ingredients and chill until ready to bake. Combine crispy sesame coating ingredients in a small bowl and reserve. Combine all Spicy Aioli ingredients and chill.

Preheat oven to 425 degrees and line a baking sheet with parchment. Scoop crab cake mixture using a TB measure and shape into a patty. Dredge in Crispy Sesame Coating and place on parchment leaving space between. Spray tops lightly with cooking spray and cook for ~8 minutes or until lightly browned on the bottom. Flip over, spray with cooking spray, and cook for another 8-10 minutes or until lightly browned and crispy. Serve warm, topped with aioli and garnished with additional scallions or cilantro (or serve with aioli as dip).


Crab cake mixture can be made up to 2 days ahead. Crab cakes can also be completely baked ahead, cooled and frozen on a prepared baking sheet. Bake for 10-15 minutes (from frozen) when ready to serve. This recipe can be easily doubled to serve a crowd.