Crab Cakes with Old Bay Aioli

Emily Farris
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.
Prep Time
Cook Time
Crab Cakes with Old Bay Aioli
5 (1)
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
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
1 Tbsp
chopped fresh flat-leaf parsley
3 cloves
garlic, minced
Zest and juice of ½ lemon
½ tsp
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.
Sauté Onions

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. 
Make Crab Cake Mixture

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. 
Form Cakes

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
Steam: 45%
Temp: 460°F
Heat: Top, Rear

5. Cook

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.
Prepare Aioli

7. Serve

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