These hearty crab cakes might just ruin restaurant crab cakes for you. They do require a little bit of stovetop preparation and they need to rest in the fridge for at least an hour before they go into the Anova Precision Oven, but then they’re ready in just 10 minutes. Make them ahead for a party, or serve them with a salad and call it dinner.
For the Crab Cakes
extra-virgin olive oil
white onion, finely chopped
Old Bay seasoning, divided
fresh flat-leaf parsley, chopped
Juice of ½ lemon, plus additional lemon wedges for serving
freshly ground black pepper
Butter-flavored nonstick oil spray
For the Aioli
chopped fresh flat-leaf parsley
Zest and juice of ½ lemon
Old Bay seasoning
1. Sauté Onions
Heat the olive oil in a medium skillet over medium-high heat. When the oil is shimmering, add the onion and cook, stirring frequently, until translucent, about 6 minutes. Stir in 1/2 teaspoon of the Old Bay, then remove from the heat. Transfer the onions to a large bowl and let cool to room temperature.
2. Make Crab Cake Mixture
Add the crab meat, panko, mayonnaise, parsley, egg white, lemon juice, salt, pepper, and remaining 1 1/2 teaspoons Old Bay to the bowl with the onions. Stir until all of the ingredients are just incorporated.
3. Form Cakes
Divide the mixture into eight portions. Roll each into a ball and gently push down to create a cake. Place the crab cakes on a parchment- or silicone mat-lined sheet pan (either solid or perforated), cover, and refrigerate for 1 hour.
4. Preheat the Oven and Spray Cakes
When you’re ready to cook, turn on the oven. Remove the crab cakes from the fridge, uncover, and spray the tops with butter spray.
Sous Vide Mode: Off
Heat: Top, Rear
Transfer to the oven and cook until golden brown, 8 to 10 minutes. If you’d like to monitor doneness using the probe, cook the cakes until they reach 165°F (74°C).
Sous Vide Mode: Off
Heat: Rear, Top
6. Prepare Aioli
While the crab cakes bake, make the aioli. In a small bowl, whisk together the mayonnaise, parsley, garlic, lemon zest, lemon juice, and Old Bay until evenly combined.
Serve the crab cakes straight from the oven with the aioli and lemon wedges on the side.