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Homemade Crab Cakes (Baked and Pan Fried)

Chef Andrew Wilkinson
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.
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Prep Time 20 mins
Cook Time 15 mins
Course Appetizer, Main Course
Servings 6 4 oz. Cakes

Ingredients
  

  • 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

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: 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.
Keyword Crab