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Cheddar Bay Crab Cakes

Cheddar Bay Crab Cakes: Crispy Bites of Seafood Heaven

Cheddar Bay Crab Cakes are a quick and easy seafood delight featuring crab and cheddar that impresses as both an appetizer and main dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 50 minutes
Servings: 6 cakes
Course: Dinner
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cake Mixture
  • 1 pound lump crab meat Use fresh or high-quality refrigerated/canned crab for the sweetest flavor.
  • 1 cup sharp cheddar cheese Freshly shredded cheese adds tang, enhancing the overall richness.
  • 1 cup Cheddar Bay-style biscuit mix Acts as a binding agent; substitutes like crushed Ritz crackers work well too.
  • 1/2 cup mayonnaise Moisten the mixture and elevate the flavor for a lush consistency.
  • 1 large egg Binds the ingredients together, ensuring the cakes hold their shape.
  • 1 tablespoon Dijon mustard Introduces a pleasant tang that brightens the overall taste.
  • 1 tablespoon Worcestershire sauce A splash enhances the umami flavor, making every bite rich.
  • 1 teaspoon Old Bay seasoning Infuses classic seafood flavors; a must-have for Cheddar Bay Crab Cakes.
  • 1 teaspoon garlic powder Provides that aromatic punch that elevates the dish.
  • 1/2 teaspoon paprika Adds a hint of color and mild warmth.
  • 1/4 teaspoon cayenne pepper Optional for those who crave a touch of heat.
  • 1/4 cup chopped fresh parsley Lifts the flavor profile and adds freshness to the mix.
  • 1 tablespoon lemon juice Brightens the overall flavor with a zesty kick.
For Cooking
  • 2 tablespoons unsalted butter Brush melted butter on the cakes post-cooking for extra richness.
  • 2 tablespoons olive oil Ensures a crispy exterior when pan-frying for the perfect finish.

Equipment

  • large mixing bowl
  • non-stick skillet
  • parchment-lined baking sheet
  • small saucepan

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, gently combine the lump crab meat, sharp cheddar cheese, crushed Cheddar Bay-style biscuit mix, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, optional cayenne pepper, chopped parsley, and lemon juice. Stir until just blended to maintain the delicate texture of the crab.
  2. Carefully divide the crab mixture into six equal portions. Using your hands, shape each portion into a patty approximately 1-inch thick, ensuring they are tightly formed to prevent breaking apart during cooking.
  3. Refrigerate the shaped crab cakes on the baking sheet for 15-20 minutes.
  4. Heat a generous drizzle of olive oil in a non-stick skillet over medium heat. Once the oil shimmers, gently place the crab cakes in the skillet. Cook for about 3-4 minutes on each side until the crab cakes turn a golden brown and are crisp.
  5. As the crab cakes finish cooking, melt unsalted butter in a small saucepan over low heat. Stir in a pinch of garlic powder and chopped parsley for added flavor. Brush the garlic butter generously over the warm crab cakes.
  6. Serve the Cheddar Bay Crab Cakes hot, accompanied by lemon wedges for brightness and your favorite dipping sauces.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 14gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 2mgCalcium: 200mgIron: 1mg

Notes

For a healthier version, consider baking instead of frying. Adjust oil usage for a lighter cake, maintaining flavor without the extra grease.

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