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Cheddar Bay Crab Cakes Recipe

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★★★★★

4.2 from 25 reviews

These Cheddar Bay Crab Cakes are a delectable blend of lump crab meat, sharp cheddar cheese, and flavorful spices, pan-fried to golden perfection and topped with a luscious garlic butter glaze. Perfect as an appetizer or main course, they capture the iconic taste of Cheddar Bay biscuits with a seafood twist.

Ingredients

Scale

Crab Cake Mixture

  • 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

Garlic Butter Topping

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

For Frying

  • 2 tablespoons olive oil

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, taking care not to break up the crab meat too much, to maintain chunky texture.
  2. Shape the Crab Cakes: Divide the mixture into 6 equal portions using your hands or a spoon, shaping each into a round patty about 1-inch thick. Place the formed crab cakes on a parchment-lined baking sheet and refrigerate them for 15-20 minutes to help firm up and hold their shape during cooking.
  3. Cook the Crab Cakes: Heat 2 tablespoons of olive oil in a large skillet over medium heat until hot. Carefully add the crab cakes to the skillet, cooking each side for 3-4 minutes until they develop a golden brown and crispy crust. Once cooked, transfer the crab cakes to a plate lined with paper towels to absorb any excess oil.
  4. Prepare the Garlic Butter Topping: In a small bowl, combine the melted unsalted butter with garlic powder and dried parsley. Brush this flavorful garlic butter generously over the warm crab cakes for an extra burst of savory richness.
  5. Serve and Enjoy: Serve the Cheddar Bay Crab Cakes immediately while hot, with a fresh squeeze of lemon juice and your choice of tartar sauce or remoulade. They pair beautifully with a simple green salad, roasted vegetables, or creamy mashed potatoes to complete the meal.

Notes

  • Be careful when folding the crab meat into the mixture to preserve its texture and prevent it from becoming mushy.
  • Refrigerating the crab cakes before cooking helps them hold their shape and reduces the risk of falling apart during frying.
  • If you prefer a spicier kick, feel free to add cayenne pepper to taste or serve with a spicy dipping sauce.
  • Use mild olive oil or a neutral oil for frying to avoid overpowering the delicate crab flavor.
  • These crab cakes can be kept warm in a low oven (200°F) for a short time if preparing multiple batches.

Keywords: Cheddar Bay Crab Cakes, crab cakes recipe, pan-fried crab cakes, seafood appetizer, cheddar cheese crab cakes

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