Homemade Crab Cakes (Baked and Pan Fried)
Restaurant style Super Lump crab cakes have never been easier. Whether simply baked or pan fried, these cakes are full of fresh flavor and an exceptional texture.
- 1 lb. can Culinary Reserve Super Lump crab meat excess moisture drained
- 2½ 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
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 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.