Print

Cheddar Bay Crab Cakes Recipe

Print Recipe

★★★★★

4.4 from 128 reviews

Cheddar Bay Crab Cakes are a flavorful twist on classic crab cakes, featuring sharp cheddar cheese and seasoned with Old Bay and garlic spices. These golden, crispy patties are pan-fried to perfection and topped with a luscious garlic butter for an irresistible appetizer or main dish that pairs wonderfully with tartar sauce, salad, or roasted sides.

Ingredients

Scale

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 Cooking and Topping

  • 2 tablespoons olive oil (for frying)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley

Instructions

  1. Prepare the Crab Cake Mixture: In a large mixing bowl, combine 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, taking care not to break up the crab meat too much.
  2. Shape the Crab Cakes: Divide the mixture into 6 equal portions. Using your hands or a spoon, shape each portion into round patties about 1-inch thick. Place the shaped crab cakes on a baking sheet lined with parchment paper, then refrigerate for 15-20 minutes to help them firm up.
  3. Cook the Crab Cakes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully place the crab cakes in the pan and cook for 3-4 minutes per side, until they are golden brown and crispy. Transfer cooked crab cakes to a plate lined with paper towels to absorb excess oil.
  4. Prepare the Garlic Butter Topping: In a small bowl, mix melted butter with garlic powder and dried parsley. Brush the garlic butter mixture over the warm crab cakes for extra 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. They pair beautifully with simple salads, roasted vegetables, or buttery mashed potatoes.

Notes

  • Be gentle when mixing the crab meat to keep chunks intact for better texture.
  • Refrigerating the crab cakes before frying helps them stay firm and hold their shape.
  • For a spicy kick, include the optional cayenne pepper or add hot sauce to the tartar sauce.
  • You can substitute olive oil with vegetable oil or a neutral oil suitable for pan-frying.
  • Make sure the skillet is hot before adding crab cakes to ensure a crispy crust.

Keywords: Crab cakes, Cheddar Bay crab cakes, seafood appetizer, pan-fried crab cakes, Old Bay seasoning, crab recipe

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