- 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
- 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
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: Brush top of cake with melted butter or spray.
- Bake for 12-14 minutes.
To Pan Fry
- Preheat oven to 350°F.
- Heat a nonstick pan over medium-high heat.
- Optional: Gently press top and bottom of cakes into panko crumbs, do not bread the sides.
- 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) Serve with a dollop of Sriracha Mayo Aioli.