Cheddar Bay Crab Cakes Recipe

Get ready to fall in love with the irresistible flavors of Cheddar Bay Crab Cakes! This dish combines the sweet, delicate taste of fresh lump crab meat with the rich, sharp tang of cheddar cheese and the buttery, garlicky crunch of a Cheddar Bay-style biscuit crust. Each bite offers a perfect harmony of textures and spices, making these crab cakes a true standout for any occasion, whether it’s a casual weeknight dinner or a special gathering with friends. You’re going to enjoy every moment of making and savoring this classic with a delightful twist.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Cheddar Bay Crab Cakes lies in their simplicity and how each ingredient brings something special to the table. These staples are easy to find but come together to create a depth of flavor that feels sophisticated and comforting all at once.

• 1 lb lump crab meat: Make sure to pick over for any shells to keep every bite smooth and enjoyable.
• 1/2 cup shredded sharp cheddar cheese: Freshly shredded for that perfect melty, tangy flavor that complements the crab.
• 1/2 cup crushed Cheddar Bay-style biscuit mix: Adds a flaky, buttery texture that’s essential for the signature crunch.
• 1/4 cup mayonnaise: Helps keep the crab cakes moist and bind the ingredients together.
• 1 egg, lightly beaten: A natural binder to hold everything in perfect shape.
• 1 tablespoon Dijon mustard: Gives a subtle tang that lifts all the flavors.
• 1 teaspoon Worcestershire sauce: Adds just the right umami depth without overpowering the crab.
• 1 teaspoon Old Bay seasoning: The classic seafood spice blend that brings warmth and a hint of heat.
• 1 teaspoon garlic powder: For that unmistakable savory note in both the crab cakes and garlic butter topping.
• 1/2 teaspoon paprika: Provides a gentle smokiness and color.
• 1/4 teaspoon cayenne pepper (optional): Adds a subtle kick if you love a little heat.
• 2 tablespoons chopped fresh parsley: Brings freshness and a vibrant green pop.
• 1 tablespoon lemon juice: Brightens the whole mixture with zesty acidity.
• 2 tablespoons unsalted butter, melted: For brushing on the crab cakes to add buttery indulgence.
• 1/2 teaspoon garlic powder (for topping): Enhances the garlic butter flavor.
• 1/4 teaspoon dried parsley (for topping): Adds a colorful, herby finish.
• 2 tablespoons olive oil: For frying the crab cakes to a crispy golden perfection.

How to Make Cheddar Bay Crab Cakes

Step 1: Prepare the Crab Cake Mixture

In a large bowl, gently fold together the lump crab meat, shredded sharp cheddar, crushed biscuit mix, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, cayenne pepper (if you like the heat), fresh parsley, and lemon juice. The key here is to mix just enough so everything is combined but avoid breaking up the crab too much—those tender lumps are the stars of the show.

Step 2: Shape the Crab Cakes

Divide the mixture into six equal parts and form each into a patty about one inch thick. For best results, place them on parchment-lined baking sheet and chill in the fridge for 15 to 20 minutes. This not only helps them hold together when cooking but lets the flavors develop even more beautifully.

Step 3: Cook the Crab Cakes

Heat the olive oil in a skillet over medium heat. When the oil is shimmering, gently add the crab cakes, making sure not to overcrowd the pan. Cook for about 3 to 4 minutes on each side until each cake is golden brown and crispy. Transfer them to paper towels to drain any excess oil, ensuring each bite stays perfect and not greasy.

Step 4: Prepare the Garlic Butter Topping

While the crab cakes rest, mix the melted unsalted butter with garlic powder and dried parsley. Brush this delectable garlic butter over the warm crab cakes for a burst of rich, savory flavor that elevates the dish to a restaurant-quality level. This topping is what makes these Cheddar Bay Crab Cakes truly unforgettable.

Step 5: Serve and Enjoy!

Dish out your crab cakes hot, paired with a fresh squeeze of lemon, and don’t be shy with the tartar sauce or your favorite remoulade on the side. These crab cakes are truly versatile and will shine on any plate you choose.

How to Serve Cheddar Bay Crab Cakes

Garnishes

A sprinkle of fresh chopped parsley adds color and brightness, while a wedge of lemon invites that fresh tang that cuts through the richness. If you love a little extra zest, a dollop of garlic aioli or spicy remoulade pairs perfectly and adds another layer of deliciousness.

Side Dishes

These crab cakes team wonderfully with crisp, refreshing salads — think mixed greens with a light vinaigrette to balance their richness. Roasted vegetables or buttery mashed potatoes make for cozy, satisfying companions if you want something heartier. Or keep it simple with steamed asparagus or sautéed green beans for a clean finish.

Creative Ways to Present

Transform your Cheddar Bay Crab Cakes into elegant sliders using mini brioche buns and a little lettuce and tomato, perfect for entertaining and shareable bites. For brunch lovers, top a crab cake with a poached egg and drizzle with hollandaise sauce for a decadent crab cake benedict. If you want lighter fare, serve the crab cakes atop a crisp salad tossed with cherry tomatoes, cucumber, and lemon vinaigrette for a delightful contrast of textures and flavors.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cooked crab cakes in an airtight container in the refrigerator for up to two days. When you’re ready to enjoy them again, gently reheat in a skillet over medium heat or bake at 350°F for about 10 minutes to refresh their crispiness and warmth.

Freezing

If you want to prepare these delightful crab cakes in advance, shape them first and freeze on a parchment-lined tray for 1 to 2 hours until firm. Then transfer to a freezer bag, where they’ll keep their best quality for up to three months. Easy to thaw overnight in the fridge and cook fresh whenever you crave them!

Reheating

The best way to bring your crab cakes back to life is to warm them gently in a skillet with a little olive oil over medium heat. This method keeps the exterior crispy while heating the inside without drying it out. Alternatively, reheating in the oven at 350°F for 10 minutes works well if you prefer to avoid extra oil.

FAQs

Can I use canned crab meat for Cheddar Bay Crab Cakes?

Absolutely! While fresh lump crab meat gives the most delicate texture and sweetness, high-quality canned lump crab meat can be a convenient and tasty alternative. Just be sure to drain it well to avoid sogginess in your crab cakes.

What if I don’t have Cheddar Bay biscuit mix?

No worries! You can substitute crushed buttery crackers such as Ritz or even panko breadcrumbs. Each brings a slightly different texture but will still provide that satisfying binding and crunch in your crab cakes.

Can I bake Cheddar Bay Crab Cakes instead of frying?

Yes, baking is a great option for a healthier twist. Bake at 400°F for 12 to 15 minutes, flipping halfway through. For extra crispiness, finish under the broiler for 2 minutes. Just watch carefully to avoid burning.

How do I keep crab cakes from falling apart?

Chilling the formed patties before cooking is key. It helps them firm up so they hold together better when flipped. Also, handle them gently with a spatula and avoid overcrowding the pan to maintain their shape.

What sauces pair well with Cheddar Bay Crab Cakes?

Tartar sauce is a classic choice, but don’t overlook remoulade or a garlic aioli for a bolder kick. Even simple lemon wedges add a fresh brightness that complements the richness beautifully.

Final Thoughts

If you’re in the mood for a dish that feels both special and approachable, these Cheddar Bay Crab Cakes are exactly what you need. Their fusion of fresh crab, sharp cheddar, and buttery garlic flavors creates a mouthwatering experience that’s sure to impress family and friends. Give this recipe a try and get ready to savor every golden, crispy bite!

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