Cheddar Bay Crab Cakes

Cheddar Bay Crab Cakes are a delicious and easy dish, perfect for busy evenings or gatherings. Their cheesy twist and savory flavor make them a crowd-pleaser.

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Prep Time 30

Cook Time 10

Total Time 40

Servings: 8 cakes

Course: Appetizer, Main Course

Cuisine: American, Seafood

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

1 lb lump crab meat Fresh is preferable but you can use canned or imitation for a different flavor.
1/2 cup crushed crackers Butter crackers work well for added flavor.
1/2 cup sharp cheddar cheese Grated for easy mixing.
1/4 cup mayonnaise Keeps the crab cakes moist.
1 large egg To bind the mixture.
1 tbsp Worcestershire sauce Adds depth of flavor.
1 tbsp Dijon mustard For a little zing.
1/2 tsp garlic powder Enhances flavor.
1/2 tsp Old Bay seasoning Keep it classic.
to taste salt and pepper Adjust according to your preference.
2 tbsp fresh parsley For garnish and added color.
for frying tbsp olive oil Use enough for a thin layer in the skillet.

Method

Preparation

In a large mixing bowl, combine the crab meat, crushed crackers, cheddar cheese, mayonnaise, egg, Worcestershire sauce, Dijon mustard, garlic powder, Old Bay seasoning, salt, pepper, and parsley. Mix gently—no need to crush the crab meat.
Using your hands, form the mixture into about 8 cakes.
Place the formed cakes on a baking sheet lined with parchment paper, and chill in the refrigerator for at least 30 minutes.

Cooking

Heat about 1 tbsp of olive oil in a large skillet over medium heat.
Add the crab cakes in batches and cook for about 4-5 minutes on each side, or until they’re golden-brown and crispy.
Transfer your crab cakes to a plate lined with paper towels to drain excess oil.

Serving

Serve them warm with your choice of dipping sauce.

Notes

Chill the cakes before frying to help them hold their shape. You can customize the cheese or add spicy peppers if desired.