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Crab Cakes with Old Bay Aioli

Name: Crab Cakes with Old Bay Aioli
Prep time: 72 min
Cook time: 10 min
Total time: 82 min
Ingredients: 0 of ***For the Crab Cakes***; 1 Tbsp of extra-virgin olive oil; 1 large of white onion, finely chopped; 2 tsp of Old Bay seasoning, divided; 1.5 lb of crab meat; 1.5 cups of panko breadcrumbs; 0.25 cup of mayonnaise; 0.25 cup of fresh flat-leaf parsley, chopped; 1 large of egg white; 0 of Juice of ½ lemon, plus additional lemon wedges for serving; 0.5 tsp of kosher salt; 0.5 tsp of freshly ground black pepper; 0 of Butter-flavored nonstick oil spray; 0 of ***For the Aioli***; 1 cup of mayonnaise; 1 Tbsp of chopped fresh flat-leaf parsley; 3 cloves of garlic, minced; 0 of Zest and juice of ½ lemon; 0.5 tsp of Old Bay seasoning

Emily Farris

May 11, 2022

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.

Serves

Prep Time

01:12

Cook Time

00:10

5 (2)

1051

Ingredients

For the Crab Cakes

1 Tbsp

extra-virgin olive oil

1 large

white onion, finely chopped

2 tsp

Old Bay seasoning, divided

1.5 lb

crab meat

1.5 cups

panko breadcrumbs

¼ cup

mayonnaise

¼ cup

fresh flat-leaf parsley, chopped

1 large

egg white

Juice of ½ lemon, plus additional lemon wedges for serving

½ tsp

kosher salt

½ tsp

freshly ground black pepper

Butter-flavored nonstick oil spray

For the Aioli

1 cup

mayonnaise

1 Tbsp

chopped fresh flat-leaf parsley

3 cloves

garlic, minced

Zest and juice of ½ lemon

½ tsp

Old Bay seasoning

Steps

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

Rack

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

Steam: 45%

Temp: 460°F

Heat: Rear, Top

5. Cook

Rack

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

Steam: 45%

Temp: 460°F

Heat: Rear, Top

00:10 Timer

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.

7. Serve

Serve the crab cakes straight from the oven with the aioli and lemon wedges on the side.