Name: Cheddar Bay Crab Cakes Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: American
Ingredients: 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; 2 tablespoons unsalted butter, melted; 1/2 teaspoon garlic powder; 1/4 teaspoon dried parsley; 2 tablespoons olive oil (for frying)

Jump to Recipe

If there’s one thing guaranteed to send your tastebuds into overdrive, it’s a batch of Cheddar Bay Crab Cakes. These irresistible little patties marry sweet, tender lump crab with the rich flavor of sharp cheddar and all the garlicky biscuit-inspired magic of a certain legendary seafood restaurant. Each bite is crispy, creamy, herb-flecked, and bursting with briny goodness. Whether you’re entertaining, craving cozy comfort food, or just trying something new for dinner, this recipe brings joy to the table every time—no deep fryer (or reservation) required!

Cheddar Bay Crab Cakes Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient here has a purpose; together, they create a dish that’s greater than the sum of its parts. These staples combine for the perfect texture and unforgettable flavor in Cheddar Bay Crab Cakes. Don’t skip a single one—they’re all essential!

Lump crab meat: The star of the show; delicate, sweet, and the key to authentic crab cakes. Always check for leftover shell pieces for the best texture.
Shredded sharp cheddar cheese: Brings melty, savory richness that echoes everyone’s favorite cheesy biscuits.
Crushed Cheddar Bay-style biscuit mix (or buttery crackers): Adds that classic biscuit flavor and perfectly binds everything together.
Mayonnaise: Provides creaminess, moisture, and helps the cakes hold together.
Egg, lightly beaten: The essential binder, keeping your crab cakes from falling apart when flipped.
Dijon mustard: Brings a subtle tang and a whisper of heat that brightens the crab.
Worcestershire sauce: Deepens the flavor and gives an umami boost.
Old Bay seasoning: The classic crab cake spice blend; no substitute for its unique taste.
Garlic powder: Weaves a gentle, savory aroma through every bite.
Paprika: Adds color and a sweet, smoky undertone.
Cayenne pepper (optional): For those who like a slight kick of heat—adjust to your liking.
Chopped fresh parsley: Brightens and balances the richness with fresh, herbal notes.
Lemon juice: Adds a zingy lift to every mouthful and keeps the flavor lively.
Unsalted butter, melted: Used for the finishing garlic butter, it takes “buttery” to a whole new level.
More garlic powder and dried parsley: Mixed into the finishing butter for extra flavor pop and color.
Olive oil: Adds crispness and golden color when pan-searing the crab cakes.

How to Make Cheddar Bay Crab Cakes

Step 1: Prepare the Crab Cake Mixture

Grab your biggest mixing bowl and bring together the lump crab meat, cheddar, biscuit crumbs or crackers, mayo, beaten egg, Dijon mustard, Worcestershire, Old Bay, garlic powder, paprika, cayenne, parsley, and lemon juice. Use a spatula or your hands to gently combine—no need to overmix. The goal is to just bind everything while keeping those lovely crab chunks intact. You want texture, not paste!

Step 2: Shape the Crab Cakes

With clean hands or a spoon, divide the mixture into six equal portions. Gently form each one into a thick, compact patty about an inch tall—don’t press too hard, or you’ll lose that tender interior. Set them on a parchment-lined baking sheet and pop them in the fridge for 15-20 minutes. This firming-up step ensures your Cheddar Bay Crab Cakes hold together beautifully in the pan.

Step 3: Cook the Crab Cakes

Set a large skillet over medium heat and add the olive oil. Once shimmering, place the chilled crab cakes in, working in batches if necessary. Cook each side for 3-4 minutes, until golden brown and tempting. The outside should be crisp and deep golden, while the inside stays moist and loaded with crabby, cheesy goodness. Transfer the finished cakes to a paper towel-lined plate to catch any excess oil.

Step 4: Prepare the Garlic Butter Topping

While the crab cakes are still warm, stir together the melted butter, extra garlic powder, and dried parsley. With a pastry brush or spoon, lavish the garlic butter over the tops. It pools into crispy edges and soaks into the cakes, giving you even more Cheddar Bay-level deliciousness.

Step 5: Serve and Enjoy!

Your Cheddar Bay Crab Cakes are ready to enjoy! Serve them right away, with a squeeze of fresh lemon for brightness and your favorite sauce—tartar, remoulade, or even a simple aioli work wonders. Each bite is a mini coastal getaway.

How to Serve Cheddar Bay Crab Cakes

Garnishes

For that final restaurant-worthy touch, top your Cheddar Bay Crab Cakes with a scatter of chopped parsley, lemon wedges, and maybe a pinch of extra Old Bay. A drizzle of the remaining garlic butter never hurt anyone, either! These garnishes wake up every flavor and make the cakes look as inviting as they taste.

Side Dishes

Pair your crab cakes with crunchy coleslaw, roasted asparagus, simple mixed greens, or classic buttery mashed potatoes. Corn on the cob or garlic roasted broccoli are also fantastic partners. The sides should complement the cakes, not outshine them—the main event deserves to be the star!

Creative Ways to Present

Beyond the classic platter, try serving Cheddar Bay Crab Cakes on fresh slider buns with pickles for a fun appetizer, atop a salad for a breezy lunch, or as a brunch treat with a perfectly poached egg. They’re even gorgeous layered atop creamy grits or inside a toasted English muffin for a memorable twist on Benedict.

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which is no small feat), store your Cheddar Bay Crab Cakes in an airtight container in the fridge. They’ll keep fresh and tasty for up to two days, and make an easy lunch or midnight snack the next day.

Freezing

To freeze, arrange cooled crab cakes in a single layer on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer bag, separating layers with parchment. They’ll keep for up to two months—perfect for a quick future dinner or impromptu entertaining!

Reheating

For the best texture, reheat Cheddar Bay Crab Cakes in a 350°F oven for about 10 minutes, or until warmed through and crispy. Avoid the microwave if you can; it tends to make them soggy. A quick stint in the oven brings them right back to just-cooked perfection.

FAQs

What kind of crab meat should I use?

For ultimate flavor and texture, lump crab meat is your best bet—it’s sweet, flaky, and holds together beautifully. Look for refrigerated or fresh options, and always pick through for shells before using.

Can I make Cheddar Bay Crab Cakes in advance?

Absolutely! You can shape the patties a day ahead, cover tightly, and refrigerate until ready to cook. Just bring them to room temperature as you preheat your skillet for even browning.

What if I can’t find Cheddar Bay biscuit mix?

No problem. Buttery crackers (crushed finely) mimic that savory, garlicky base nicely. You can also add a pinch of garlic powder and dried herbs to the crackers for extra flavor.

Are these crab cakes spicy?

They have a gentle warmth from Old Bay and cayenne, but nothing overwhelming. Adjust the cayenne or skip it entirely if you prefer a milder cake, or add a pinch more for true heat lovers!

What sauces go best with Cheddar Bay Crab Cakes?

Classic tartar sauce, remoulade, lemony aioli, or even a tangy cocktail sauce all make fantastic companions. The creamy sauces balance the richness and make every bite complete.

Final Thoughts

Every time I make Cheddar Bay Crab Cakes, I’m reminded that the best meals don’t have to be complicated—they just need fantastic flavor and little twists you crave. I can’t wait for you to try these at home. They’re a guaranteed crowd-pleaser, perfect for sharing (or hoarding, no judgment here). Give them a try and let every bite transport you straight to the seaside!

Cheddar Bay Crab Cakes Recipe

★★★★★

4.7 from 16 reviews

Author: lina
Total Time: 28 minutes
Yield: 6 crab cakes 1x
Diet: Gluten Free

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Description

These Cheddar Bay Crab Cakes are a delightful seafood dish packed with flavor. Made with lump crab meat, sharp cheddar cheese, and a blend of savory seasonings, these crab cakes are crispy on the outside and tender on the inside. Perfect for a special dinner or a weekend treat!

Instructions

Step 1: Prepare the Crab Cake Mixture In a large mixing bowl, combine the lump crab meat, cheddar cheese, biscuit mix, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, cayenne pepper, parsley, and lemon juice. Gently fold together until just combined.
Step 2: Shape the Crab Cakes Divide the mixture into 6 equal portions and shape into round patties. Refrigerate for 15-20 minutes to firm up.
Step 3: Cook the Crab Cakes Heat olive oil in a skillet. Cook crab cakes for 3-4 minutes per side until golden brown and crispy.
Step 4: Prepare the Garlic Butter Topping Mix melted butter with garlic powder and parsley. Brush over warm crab cakes.
Step 5: Serve and Enjoy! Serve hot with lemon juice and a side of tartar sauce.

Notes

Make sure to handle the crab mixture gently to keep the cakes from falling apart.
Adjust the seasonings to suit your taste preferences.
Feel free to customize the spice level by adjusting the cayenne pepper amount.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Seafood
Method: Frying
Cuisine: American