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Crab Cakes with Sesame Remoulade - New City Food Co.

Crab Cakes with Sesame Remoulade

Mar 29, 2026

Ingredients:

Remoulade:

  • ½ cup Kewpie mayonnaise
  • 1 tablespoon honey
  • 1 teaspoon low-sodium soy sauce
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon minced chives
  • 4 drops Sriracha

 

Crab Cakes: (Makes approximately 5 servings)

  • 8 oz (227 g) lump crab meat
  • ¾ cup plain breadcrumbs
  • 1 cup panko breadcrumbs (for coating)
  • 1 tablespoon New City Food Co. Memory Lane Ramen seasoning
  • 2 eggs (divided)
  • 1 tablespoon low-sodium soy sauce
  • ½ teaspoon lime juice
  • 4 teaspoons minced chives
  • 1 clove garlic, grated
  • ½ teaspoon grated ginger
  • 2 tablespoons Kewpie mayonnaise
  • 1 teaspoon Sriracha
  • 2 cups canola oil (for frying)

 

Directions:

Remoulade:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Spread sesame seeds evenly and toast for 5–10 minutes, or until golden.
  3. In a small bowl, combine mayonnaise, honey, soy sauce, toasted sesame seeds, chives, and Sriracha.
  4. Mix until smooth and fully combined. Set aside for serving.

Crab Cakes:

  1. Place crab meat on a cutting board and gently pick through to remove any shell or cartilage.
  2. In a bowl, combine plain breadcrumbs, chives, garlic, ginger, and New City Food Co. Memory Lane Ramen seasoning. Add crab meat and mix gently until combined.
  3. In a separate bowl, whisk 1 egg with soy sauce, mayonnaise, lime juice, and Sriracha until smooth.
  4. Add the wet mixture to the crab mixture and mix until just combined. The mixture should hold together when formed into a ball.
  5. Form into 3-inch crab cakes about 1 inch thick using your hands or a cookie cutter. You should have about 5 crab cakes.
  6. Place on a parchment-lined tray and refrigerate for 1 hour to set and help them hold their shape.
  7. Beat the remaining egg in a bowl. Place panko breadcrumbs on a plate.
  8. Dip each crab cake in the egg, then coat in panko, pressing gently to adhere and covering all sides.
  9. Heat canola oil in a Dutch oven or heavy-bottomed pot to 350°F.
  10. Carefully lower crab cakes into the oil and fry for about 5 minutes, turning halfway if needed, until golden brown and heated through.
  11. Transfer to a paper towel–lined plate to drain. Repeat with remaining crab cakes.
  12. Serve immediately with remoulade.

 

Jeff Davey