Description

Delicious Cheddar Bay Crab Cakes combine sweet lump crabmeat with sharp cheddar cheese and a blend of herbs and spices. These pan-fried crab cakes are crispy on the outside, tender on the inside, and best served warm with fresh lemon wedges for a bright, tangy finish. Perfect for an appetizer or main course, they bring a taste of the coast to your table.

Ingredients

Scale

Crab Cake Mixture

1 lb lump crabmeat, picked over for shells
1 cup cheddar cheese, shredded
1 cup breadcrumbs

Wet Ingredients and Seasonings

1/4 cup mayonnaise
1 large egg, beaten
2 green onions, finely chopped
2 tablespoons fresh parsley, chopped
1 tablespoon Dijon mustard
2 teaspoons Old Bay seasoning
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste

For Cooking and Serving

2 tablespoons unsalted butter, for frying
Lemon wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Mix Dry Ingredients: In a large mixing bowl, gently combine the lump crabmeat, shredded cheddar cheese, and breadcrumbs. Handle carefully to avoid breaking up the crab meat.
Prepare Wet Mixture: In a separate bowl, whisk together mayonnaise, beaten egg, finely chopped green onions, chopped fresh parsley, Dijon mustard, Old Bay seasoning, Worcestershire sauce, garlic powder, optional cayenne pepper, salt, and pepper until smooth and well combined.
Combine Mixtures: Pour the wet mixture over the crab mixture and gently fold together until combined. Avoid over-mixing to maintain the texture of the crabmeat.
Shape Crab Cakes: Use your hands to form the mixture into approximately eight crab cakes about 3 inches in diameter each.
Chill Crab Cakes: Place the crab cakes on a baking sheet and refrigerate for at least 30 minutes to firm up and help them hold together during cooking.
Heat Butter: Heat the unsalted butter in a large skillet over medium-high heat until melted and sizzling.
Fry Crab Cakes: Add the crab cakes to the skillet in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side until they develop a golden brown and crisp exterior. Handle gently to prevent breaking.
Drain Excess Oil: Remove the cooked crab cakes and place them on a paper towel-lined plate to absorb any excess oil.
Serve: Serve the crab cakes warm, accompanied by lemon wedges for a fresh burst of flavor.

Notes

Be gentle when mixing to keep the crab meat intact for a better texture.
Refrigerating the crab cakes before frying is key to preventing them from falling apart.
If desired, add cayenne pepper to add a touch of heat.
Use unsalted butter for frying to control the saltiness.
Serve with tartar sauce or a spicy aioli for additional flavor options.