Cheddar Bay Crab Cakes

If you’re craving a little taste of the coast with a cheesy twist, these Cheddar Bay Crab Cakes are calling your name. Picture this: golden, crispy, savory crab cakes filled with tender crab meat, infused with rich cheddar cheese, and seasoned to perfection. They’re the kind of dish that makes you want to keep eating just one more bite… and then another. Whether you’re serving them as an appetizer, a main dish, or even at a party, these crab cakes are bound to become your new favorite. Trust me, once you try them, you’ll be hooked!

Why You’ll Love Cheddar Bay Crab Cakes

These crab cakes are a game-changer, and here’s why:

• Cheesy Goodness: The cheddar cheese adds a unique twist to traditional crab cakes, giving them a rich, melty bite that you didn’t know you needed.
• Crispy on the Outside, Tender on the Inside: The secret to these crab cakes is the perfect balance of a crispy exterior and a soft, juicy interior filled with flavorful crab meat.
• Easy to Make: While they might seem like a fancy dish, these crab cakes are super easy to put together, and the steps come together quickly for a stress-free cooking experience.
• Crowd-Pleasing: Serve them at your next gathering, and watch as your guests ask for the recipe. They’re always a hit at parties or dinner dates!
• Versatile: You can serve them on their own with a dipping sauce, over a salad, or even in a sandwich for an extra twist.

Ingredients

Let’s break down the ingredients that will bring these Cheddar Bay Crab Cakes to life:

Fresh Crab Meat: The star ingredient! Use lump crab meat for that sweet, delicate flavor. It’s what makes these crab cakes stand out.

Cheddar Cheese: Sharp, melty cheddar is the unexpected twist in these crab cakes. It gives them a rich, savory depth.

Mayonnaise: Adds creaminess to bind everything together without overpowering the delicate crab.

Egg: Helps hold the crab cake mixture together, giving it structure without being too heavy.

Breadcrumbs: Lightly toasted breadcrumbs add texture, helping the crab cakes hold their shape and adding to the crispy exterior.

Garlic Powder: A pinch of garlic powder adds the perfect amount of savory flavor without overshadowing the crab.

Old Bay Seasoning: A must for any seafood dish! Old Bay brings a classic seafood seasoning blend that complements the crab beautifully.

Parsley: Fresh parsley adds a pop of color and a light, fresh flavor to balance out the richness of the crab cakes.

Lemon Zest: Adds a bright citrus note that cuts through the richness and brings the whole dish to life.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make some mouth-watering Cheddar Bay Crab Cakes? Here’s how you do it:

Prepare the Crab Mixture

In a large mixing bowl, combine the fresh crab meat, grated cheddar cheese, mayonnaise, egg, breadcrumbs, garlic powder, Old Bay seasoning, parsley, and lemon zest. Mix gently to combine, being careful not to break up the crab too much. The goal is to keep those big, beautiful lumps of crab intact!

Form the Crab Cakes

Once the mixture is well combined, take a handful of the mixture and gently form it into a patty. You can make them as small or as large as you like—just keep in mind that smaller crab cakes will cook faster.

Cook the Crab Cakes

Heat a generous amount of oil in a large skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy on the outside, and heated through on the inside.

Drain and Serve

Once cooked, remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve immediately, and enjoy the crispy, cheesy goodness!

Nutrition Facts

Servings: 4
Calories per serving: 350

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

How to Serve Cheddar Bay Crab Cakes

These Cheddar Bay Crab Cakes are incredibly versatile and can be served in many different ways. Here are some ideas:

• As an Appetizer: Serve these crab cakes with a zesty lemon aioli or tartar sauce for dipping. They’re the perfect appetizer for any gathering.
• Over a Salad: Make a light and fresh meal by serving the crab cakes on top of a bed of greens with a simple vinaigrette.
• In a Sandwich: For a fun twist, serve the crab cakes on a toasted bun with lettuce, tomato, and a dollop of creamy aioli. It’s like a crab cake burger!
• With Vegetables: Pair with roasted vegetables or a side of coleslaw for a complete meal that’s both comforting and refreshing.
• On Their Own: Sometimes the best way to enjoy these crab cakes is just as they are, with a squeeze of lemon on top.

Additional Tips

Here are a few tips to make your Cheddar Bay Crab Cakes even more delicious:

• Use Fresh Crab Meat: Fresh crab meat will give you the best flavor. If you can’t find fresh, frozen crab meat is a great option, just make sure to thaw it properly and drain any excess liquid.
• Don’t Overmix: When you combine the ingredients, be careful not to overmix, or the crab cakes will be too dense. Keep them light and fluffy by gently folding the ingredients together.
• Cook Over Medium Heat: Cooking these crab cakes over medium heat ensures that the outside gets crispy without burning, and the inside stays tender and juicy.
• Make Them Ahead: You can form the crab cakes ahead of time and store them in the fridge for up to 2 hours before cooking. This makes them easier to handle and helps them stay together while cooking.

FAQ Section

Q1: Can I use canned crab meat for this recipe?
A1: Yes, canned crab meat works as well! Just be sure to drain it well and check for any shell fragments.

Q2: Can I bake these crab cakes instead of frying them?
A2: Absolutely! To bake, preheat your oven to 375°F (190°C) and place the crab cakes on a parchment-lined baking sheet. Bake for about 15-20 minutes, flipping halfway through, until golden and crispy.

Q3: Can I freeze Cheddar Bay Crab Cakes?
A3: Yes! You can freeze uncooked crab cakes. Place them on a baking sheet in the freezer until solid, then transfer to a freezer bag. When you’re ready to cook, just thaw them in the fridge overnight and cook as directed.

Q4: How do I store leftovers?
A4: Store leftover crab cakes in an airtight container in the fridge for up to 2 days. Reheat them in a skillet over medium heat for the best results.

Q5: Can I make these crab cakes without cheese?
A5: While the cheddar cheese adds a unique flavor, you can make these crab cakes without it. Just increase the breadcrumbs slightly to help bind the mixture.

Q6: How can I make these crab cakes spicier?
A6: Add a pinch of cayenne pepper or some hot sauce to the mixture for a bit of heat. You can also add diced jalapeños for extra kick.

Q7: Can I use a different type of cheese?
A7: Yes! While cheddar works beautifully, you can experiment with other cheeses like Monterey Jack or even a blend of cheeses for a different flavor profile.

Q8: What kind of sauce can I serve with these crab cakes?
A8: A lemon aioli, spicy mayo, or classic tartar sauce are all great choices to pair with these crab cakes.

Q9: Can I make these crab cakes without Old Bay seasoning?
A9: Yes! If you don’t have Old Bay, you can substitute with a combination of paprika, garlic powder, onion powder, and a pinch of cayenne pepper.

Q10: Can I use gluten-free breadcrumbs?
A10: Definitely! Just swap in gluten-free breadcrumbs for a gluten-free version of these crab cakes.

Conclusion

These Cheddar Bay Crab Cakes are the perfect blend of rich, cheesy goodness and sweet, tender crab meat. Crispy on the outside, juicy on the inside, they’re packed with flavor and sure to be a hit wherever you serve them. Whether as an appetizer, in a sandwich, or on a salad, this recipe is a must-try for any seafood lover. Enjoy these crab cakes as a treat for yourself, or impress your guests with something they won’t forget.

Print