Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cake Ingredients
Method
Instructions
Prepare the Crab Cakes
In a large bowl, combine crab meat, mayonnaise, Panko breadcrumbs, Dijon mustard, Worcestershire sauce, egg, Old Bay seasoning, salt, and black pepper. Mix gently until combined. Form the mixture into patties and refrigerate for 30 minutes.
Cook the Crab Cakes
Heat vegetable oil in a skillet over medium heat. Fry the crab cakes for about 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
Make the Slaw
In a separate bowl, combine shredded cabbage, sliced red bell pepper, and grated carrot. In a small bowl, whisk together rice vinegar, honey, salt, and black pepper. Pour the dressing over the slaw and toss to combine.
Prepare the Aioli
In a small bowl, mix together mayonnaise, siracha, lime juice, and minced garlic until smooth.
Serve
Serve the crab cakes on a bed of slaw, drizzled with siracha aioli, and garnish with sesame seeds.