Ingredients Crab 1 lb. can Culinary Reserve Super Lump crab meat excess moisture drained 2 ½ cup Pepperidge farm thin sandwich bread (crust removed) cut into ¼ inch diced squares Base Mix 1 extra large egg beaten ⅓ cup mayonnaise 2 tsp. Dijon Mustard 1 tsp. Old Bay Seasoning 2 tbsp. Fresh Italian Parsley gently rinsed under cold running water and chopped 4-6 shakes Tabasco Sauce 1 tsp. Worcestershire sauce ¼ tsp. White Pepper ½ tsp. Kosher Salt 1 cup Panko Crumbs (optional) Sriracha Mayo Aioli ½ cup mayonnaise 1 tbsp. sriracha ½ lemon juice Instructions Sriracha Mayo Aioli Mix all ingredients together well and chill until ready to use. Making Crab Cake mix Mix all base mix ingredients together in a large bowl. Fold in cubed sandwich bread. Carefully break up crabmeat into the mixture and gently combine all ingredients together, so as to not break up crab chunks. Chill mixture for at least 1 hour. Portioning Crab Cakes Wash hands with soap and water. Portion crab mixture into six, 4-ounce patties. If Baking : mold into “muffin top” shapes. If Pan Frying : mold into a “patty” shape. Place cakes on plate, cover with plastic wrap and refrigerate for at least 1-2 hours before cooking or up to 1-2 days ahead of cooking. To Oven Bake Preheat oven to 425°F Spray sheet pan with non-stick cooking spray. Place crab cakes on sheet pan. Optional Bake for 12-14 minutes. To Pan Fry Preheat oven to 350°F. Heat a nonstick pan over medium-high heat. Optional Heat a nonstick pan over medium-high heat. Add 1-2 tablespoons canola oil to coat pan. Cakes should sizzle when placed on pan. Pan-fry1-2 minutes per side or until golden brown color is achieved. Transfer cakes to a baking sheet, or if oven friendly, place pan in oven. Finish baking for 6-7 minutes. (Optional)
