Sushi-Style Crab Cake with Spicy Mayo Drizzle

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

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 recipe, 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

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Instructions

1. 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.
2. Step 2: Form the mixture into four 3-inch diameter patties and refrigerate for 15 minutes to firm up.
3. Step 3: Heat 2 tbsp vegetable oil in a nonstick skillet over medium heat until shimmering.
4. Step 4: Cook the crab cakes for 3-4 minutes per side until golden brown and heated through.
5. Step 5: Meanwhile, whisk together 3 tbsp mayonnaise and 1 tbsp sriracha sauce until smooth to create the spicy mayo drizzle.
6. Step 6: Serve the crab cakes warm, drizzled generously with the spicy mayo sauce.