Sushi-Style Crab Cake with Spicy Mayo Drizzle
Lightly pan-fried crab cakes inspired by sushi flavors, paired with a creamy spicy mayo for a delightful appetizer or main dish. This japanese-inspired seafood ready in about 30 minutes layers lump crab meat, panko breadcrumbs, mayonnaise into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz lump crab meat
- 1/2 cup panko breadcrumbs
- 2 tbsp mayonnaise
- 2 finely sliced green onions
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 large egg
- 2 tbsp vegetable oil
- 1 tbsp sriracha sauce
- 3 tbsp additional mayonnaise
Instructions
- Step 1: In a bowl, combine 8 oz lump crab meat, 1/2 cup panko breadcrumbs, 2 tbsp mayonnaise, 2 finely sliced green onions, 1 tsp soy sauce, 1 tsp sesame oil, and 1 large beaten egg. Mix gently to combine without breaking up the crab too much.
- Step 2: Form the mixture into four 3-inch diameter patties and refrigerate for 15 minutes to firm up.
- Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat until shimmering.
- Step 4: Cook the crab cakes for 3-4 minutes per side until golden brown and heated through.
- Step 5: Meanwhile, whisk together 3 tbsp mayonnaise and 1 tbsp sriracha sauce until smooth to create the spicy mayo drizzle.
- Step 6: Serve the crab cakes warm, drizzled generously with the spicy mayo sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sushi-Style Crab Cake with Spicy Mayo Drizzle take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sushi-Style Crab Cake with Spicy Mayo Drizzle?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sushi-Style Crab Cake with Spicy Mayo Drizzle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sushi-Style Crab Cake with Spicy Mayo Drizzle for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sushi-Style Crab Cake with Spicy Mayo Drizzle?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
