Makes 16 cakes
2/3 cup mayonnaise
1 egg, lightly beaten
1/4 cup finely chopped fresh parsley or tarragon
1 tablespoon Dijon mustard
1/2 teaspoon Tabasco sauce
440g container lump crab meat, drained and chopped or 4 120g cans chunk crabmeat drained
3/4 cup panko bread crumbs
1 teaspoon lemon juice
1/8 tsp smoked paprika
1 lemon, cut in 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-inch 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 center of preheated oven for 10 to 12 minutes. 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.
The Culinary Chase's Note: YUM! These have to be the best tasting crab cakes! What I like most about this recipe is that the cakes are baked and not pan fried. When purchasing crabs, they should have a fresh, salt water aroma; avoid those that smell sour or extremely fishy. Thawed, cooked crab should also be odor-free, and thawed only on the day of sale.