Crab Cakes with Sesame Seeds

These crab cakes make a lovely presentation. Try serving over a bed of arugula with lemon wedges on the side.

Serves: 5Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 5


  • 1 lb. lump crabmeat
  • 1 large egg
  • 1 Tbsp. minced fresh ginger
  • 1 small green onion, finely chopped
  • 1 Tbsp. dry sherry
  • 1 Tbsp. freshly squeezed lemon juice
  • 6 Tbsp. mayonnaise
  • 1⁄4 tsp. sea salt
  • 1⁄4 tsp. freshly ground white pepper
  • 1 tsp. Old Bay Seasoning
  • 3⁄4 cup seasoned bread crumbs
  • 2 Tbsp. lightly toasted sesame seeds


  • Preheat oven to 375°F. In a large bowl, mix together crab, egg, ginger, green onion, sherry, lemon juice, mayonnaise, salt, pepper, and Old Bay Seasoning.
  • Form mixture into 10 equal cakes. Place breadcrumbs in a shallow bowl. Dredge crab cakes in breadcrumbs and place on a baking sheet treated with nonstick spray. Sprinkle sesame seeds over cakes. Bake 10 minutes.