Classic crab cakes
16 Crab cakes
* PLUS Cooking time: 25 minutes
Photo, John Cullen.
Use panko bread crumbs and a touch of Dijon to create this flaky and tender classic crab cakes recipe. There's even a make-ahead variation for busy days.
, lightly beaten
finely chopped fresh
, or tarragon
440 g container
, drained and chopped
, cut into wedges
Preheat oven to 400F. Line a rimmed baking sheet with parchment paper. In a large bowl, whisk 1/3 cup of mayonnaise with egg, parsley, Dijon and Tabasco.
Gently stir in crab just until combined. Scoop out 1 heaping tbsp crab mixture, roll in panko, and form into 1-in.-thick cake. Repeat with rest of mixture. Place cakes on baking sheet 1/2 in. apart. Lightly spray or brush tops with oil.
Bake in centre of preheated oven for 10 to 12 min. Turn cakes over and continue baking until light golden, about 5 more min. Let stand on baking sheet for 5 min before removing to a large platter.
Whisk remaining mayonnaise, lemon juice and smoked paprika to make the aioli. Serve with lemon wedges alongside crab cakes.
Nutrition (per serving)
Crab Cake Recipe Make-Ahead Tip:
Make cakes. Freeze on baking sheet until firm, 1 hour, then transfer to freezer bag. Bake from frozen in a 325F oven for 12 min per side.