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Cheddar Bay Crab Cakes Recipe

Cheddar Bay Crab Cakes Recipe
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★★★★★

5 from 29 reviews

These Cheddar Bay Crab Cakes are loaded with lump crab meat, sharp cheddar cheese, and a flavorful blend of seasonings, all held together with a crisp, buttery biscuit mix. Fried to golden perfection and brushed with garlic butter, these crab cakes offer a rich, savory seafood dish with a crispy exterior and tender interior, perfect as an appetizer or main course.

Ingredients

Scale

For the Crab Cakes:

  • 1 lb lump crab meat (picked over for shells)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup crushed Cheddar Bay-style biscuit mix (or crushed buttery crackers)
  • 1/4 cup mayonnaise
  • 1 egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice

For the Garlic Butter Topping:

  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley

For Cooking:

  • 2 tablespoons olive oil (for frying)

Instructions

  1. Prepare the Crab Cake Mixture: In a large mixing bowl, combine the lump crab meat, shredded cheddar cheese, crushed biscuit mix or crackers, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, cayenne pepper if using, chopped parsley, and lemon juice. Gently fold everything together until just combined, being careful not to break up the crab meat too much.
  2. Shape the Crab Cakes: Divide the mixture into 6 equal portions and shape each into a round patty about 1 inch thick. Place the crab cakes on a parchment-lined baking sheet and refrigerate for 15-20 minutes to help them firm up and hold their shape while cooking.
  3. Cook the Crab Cakes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the pan and cook for 3-4 minutes per side until they develop a golden brown, crispy crust. Remove and place on a plate lined with paper towels to absorb any excess oil.
  4. Prepare the Garlic Butter Topping: In a small bowl, mix the melted butter with garlic powder and dried parsley. Brush this garlic butter mixture over the warm crab cakes to add a rich, buttery garlic flavor.
  5. Serve and Enjoy: Serve the Cheddar Bay Crab Cakes hot with a squeeze of fresh lemon juice and your choice of tartar sauce or remoulade. These crab cakes pair beautifully with simple sides such as salad, roasted vegetables, or mashed potatoes.

Notes

  • Chill crab cakes before cooking to help maintain their shape and prevent falling apart.
  • Use a wide spatula when flipping to support the entire crab cake.
  • If the mixture feels too wet, add additional biscuit mix or crushed crackers; if too dry, add more mayonnaise or lemon juice.
  • For a crispy, golden crust, cook over medium heat and avoid overcrowding the pan to maintain even crispness.
  • Alternatively, bake crab cakes at 400°F (200°C) for 12-15 minutes, flipping halfway through; broil for 2 minutes for extra crispiness.
  • Store leftover cooked crab cakes refrigerated for up to 2 days or freeze uncooked crab cakes for up to 3 months.

Nutrition

Keywords: crab cakes, cheddar crab cakes, seafood appetizer, Cheddar Bay crab cakes, Old Bay seasoning, garlic butter crab cakes, pan-fried crab cakes

Find it online: https://tastemadebyclara.com/cheddar-bay-crab-cakes-recipe/