Description
These Cheddar Bay Crab Cakes are a perfect blend of lump crab meat, savory Cheddar Bay biscuit crumbs, and zesty Old Bay seasoning, pan-fried to crispy perfection. Topped with a buttery lemon drizzle, they’re bursting with flavor and taste like a high-end seafood restaurant dish—but made right at home! Perfect for appetizers, brunch, or a light dinner, these crab cakes are easy to make and guaranteed to impress.
Ingredients
For the Crab Cakes
- 1 lb lump crab meat (fresh or canned, drained well)
- 1 cup Cheddar Bay biscuit crumbs (from pre-made biscuits or mix, baked and crumbled)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup mayonnaise
- 1 egg, beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1/4 cup panko breadcrumbs (for extra crispiness, optional)
- 2 tbsp butter (for pan-frying)
- 2 tbsp olive oil (for pan-frying)
For the Lemon Butter Drizzle
- 3 tbsp unsalted butter, melted
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp Old Bay seasoning
Instructions
Step 1: Make the Crab Cake Mixture
- In a large bowl, combine crab meat, Cheddar Bay biscuit crumbs, shredded cheddar, parsley, and seasonings (Old Bay, garlic powder, onion powder, paprika).
- In a separate small bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice.
- Pour the wet ingredients into the crab mixture and gently fold everything together until just combined. Be careful not to overmix, keeping the crab meat intact.
- If the mixture feels too wet, add a bit of panko breadcrumbs until the texture is firm enough to shape.
Step 2: Shape & Chill
- Form the mixture into 6–8 crab cakes, about ¾-inch thick.
- Place them on a plate or baking sheet and refrigerate for 30 minutes to help them hold their shape.
Step 3: Cook the Crab Cakes
Pan-Fry Method:
7. Heat 2 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat.
8. Place crab cakes in the pan and cook for 3–4 minutes per side, until golden brown and crispy.
Oven-Baked Method:
9. Preheat oven to 400°F (200°C). Place crab cakes on a greased baking sheet and bake for 12–15 minutes, flipping halfway through.
Step 4: Make the Lemon Butter Drizzle
- In a small bowl, whisk together melted butter, lemon juice, garlic powder, and Old Bay seasoning.
- Drizzle over warm crab cakes before serving.
Notes
- Want Extra Crisp? Dust crab cakes lightly with panko before frying.
- Make-Ahead: Crab cakes can be shaped and refrigerated up to 24 hours in advance before cooking.
- Air Fryer Option: Cook at 375°F (190°C) for 10–12 minutes, flipping halfway.
- Serving Ideas: Serve with tartar sauce, remoulade, or a simple lemon aioli.
Nutrition
- Serving Size: 1 crab cake
- Calories: 240
- Sugar: 1g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg