Cheddar Crab Cakes

The Best Cheesy Crab Cakes You’ll Ever Make

I’ve taken classic crab cakes to a whole new level by adding sharp cheddar and a silky lemon butter sauce. These are perfect for special dinners or when you want to treat yourself to something really special. The combination of sweet crab tangy cheese and bright lemon creates pure magic on your plate.

What Makes These Extra Special

The secret is in that Cheddar Bay seasoning blend it adds so much depth to these crab cakes. When those cheesy garlicky flavors meet sweet crab meat something incredible happens. Then that lemony butter sauce brings everything together perfectly.

Your Shopping List

• • Fresh Lump Crab: 1 pound the star of our show
• • Sharp Cheddar: 1 cup freshly grated it makes all the difference
• • Golden Bread Crumbs: 1 cup helps hold everything together
• • Fresh Herbs: ¼ cup each green onions and parsley chopped fine
• • Classic Old Bay: 1 teaspoon gives that perfect seafood flavor
• • Bright Lemon: Juice of 1 whole lemon for freshness
• • Rich Binders: 2 eggs and ½ cup mayo keep everything moist
• • Creamy Butter: ½ cup unsalted for our amazing sauce
• • Savory Garlic: 1 teaspoon minced plus a pinch of powder
• • Simple Seasonings: Salt and pepper to taste

Let’s Cook Together

Mix With Love

Gently combine your crab cheese crumbs eggs herbs mayo garlic and seasonings. The key is being gentle you want those crab pieces to stay chunky.

Shape Your Cakes

Form into nice patties not too thick about ½ inch. Pop them in the fridge for 30 minutes this helps them stay together.

Cook To Golden

You can fry them in a skillet 3-4 minutes each side or bake at 375°F for about 15 minutes flipping once. Both ways work great.

Make That Sauce

Slowly melt your butter add fresh lemon juice garlic powder and a pinch of salt. Whisk until it’s silky smooth.

Cooking Options

I love both ways of cooking these. Frying gives you that amazing crispy outside while baking is great when you want something a little lighter. Both turn out delicious.

Perfect Pairings

These are amazing with creamy coleslaw or some garlicky mashed potatoes. I love adding a fresh green salad with citrus dressing too. And don’t forget extra lemon butter sauce for dipping.

Making Them Lighter

Want to keep things healthier? Try baking instead of frying use less butter in your sauce or pick a lighter cheese. They’ll still taste amazing just a bit lighter.

Frequently Asked Questions

→ Why refrigerate before cooking?

Chilling helps the crab cakes hold their shape better during cooking and prevents them from falling apart.

→ Can I use imitation crab meat?

Real lump crab meat provides the best flavor and texture, but imitation crab can work if needed.

→ Can I pan-fry instead of bake?

Yes, cook in a skillet over medium heat for 3-4 minutes per side until golden brown.

→ How do I keep the crab cakes from falling apart?

Don’t skimp on the binder (eggs and mayo), and chill the formed cakes before cooking.

→ Can I make these ahead?

Yes, form the cakes up to a day ahead and keep refrigerated until ready to bake.

Ingredients