Cheddar Bay Crab Cakes

If you’re a fan of tender, golden-brown crab cakes with a cheesy, garlicky twist, then you’re going to love these Cheddar Bay Crab Cakes. Inspired by the famous Red Lobster Cheddar Bay biscuits, this recipe combines sweet, succulent crab meat with rich cheddar cheese, buttery garlic flavors, and a crispy, seasoned crust. The result? A mouthwatering seafood dish that’s perfect for any occasion!

Unlike traditional crab cakes, which rely heavily on breadcrumbs and mayonnaise for binding, these crab cakes are lighter, fluffier, and packed with extra flavor. The cheddar cheese adds a bold richness, while Old Bay seasoning and garlic butter give them that signature seafood restaurant taste. Whether you’re serving them as an appetizer, a main course, or even in a sandwich, these Cheddar Bay Crab Cakes are bound to be a hit!

Why You’ll Love These Cheddar Bay Crab Cakes

• Packed with flavor – The blend of cheddar, Old Bay seasoning, and garlic butter makes these crab cakes truly irresistible.
• Crispy on the outside, tender on the inside – The perfect golden crust gives way to a moist, flavorful interior.
• Easy to make – With just a few simple ingredients, you can whip up these crab cakes in under 30 minutes.
• Versatile – Serve them as a main dish, an appetizer, or even as a crab cake sandwich.
• Restaurant-quality at home – These crab cakes taste just like the ones you’d get at a seafood restaurant, without the hefty price tag!

Preparation Time and Yield

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 crab cakes (serves 3-4)

Nutritional Information (Per Crab Cake)

• Calories: 220
• Carbohydrates: 10g
• Protein: 18g
• Fat: 12g
• Fiber: 1g
• Sugar: 1g

Ingredients for Cheddar Bay Crab Cakes

For the Crab Cakes:

• 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

For the Garlic Butter Topping:

• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley

For Cooking:

• 2 tablespoons olive oil (for frying)

Step-by-Step Instructions for Cheddar Bay Crab Cakes

Step 1: Prepare the Crab Cake Mixture

In a large mixing bowl, combine the lump crab meat, shredded cheddar cheese, crushed biscuit mix (or crackers), mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, cayenne pepper (if using), chopped parsley, and lemon juice. Gently fold everything together until just combined—be careful not to break up the crab too much.

Step 2: Shape the Crab Cakes

Using your hands or a spoon, divide the mixture into 6 equal portions and shape them into round patties, about 1-inch thick. Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for 15-20 minutes to help them firm up.

Step 3: Cook the Crab Cakes

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully place the crab cakes in the pan and cook for 3-4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to absorb excess oil.

Step 4: Prepare the Garlic Butter Topping

In a small bowl, mix the melted butter with garlic powder and dried parsley. Brush the garlic butter over the warm crab cakes for extra flavor.

Step 5: Serve and Enjoy!

Serve your Cheddar Bay Crab Cakes hot with a squeeze of fresh lemon juice and a side of tartar sauce or remoulade. They pair perfectly with a simple salad, roasted vegetables, or buttery mashed potatoes.

Ingredient Background

These crab cakes are loaded with rich, savory flavors and fresh ingredients that make them stand out. Here’s a closer look at the key components:

Lump Crab Meat

The star of the dish, lump crab meat, provides a delicate, naturally sweet seafood flavor. It’s best to use fresh lump or jumbo lump crab meat for a meaty texture. If fresh crab isn’t available, high-quality refrigerated or canned lump crab works well. Be sure to pick through the crab meat to remove any small bits of shell before mixing.

Cheddar Cheese

Sharp cheddar cheese brings a rich, slightly tangy depth to these crab cakes, complementing the buttery garlic flavors. It also helps bind the mixture together without overpowering the delicate crab meat. Use freshly shredded cheese for the best melt and consistency.

Cheddar Bay Biscuit Mix (or Buttery Crackers)

Instead of traditional breadcrumbs, these crab cakes use Cheddar Bay-style biscuit mix (or crushed buttery crackers) for binding. This ingredient adds a flaky, slightly cheesy texture that enhances the dish’s buttery, garlicky profile. If you don’t have biscuit mix, crushed Ritz crackers or panko breadcrumbs work as great substitutes.

Old Bay Seasoning

This classic seafood seasoning is a must-have for crab cakes! Made with a blend of paprika, celery salt, black pepper, and red pepper, Old Bay brings a slightly spicy, smoky touch that enhances the natural seafood flavors.

Garlic Butter Topping

Brushing the finished crab cakes with melted butter, garlic powder, and dried parsley gives them a buttery, restaurant-style finish. This little extra step makes a big difference in taste!

Technique Tips for Cheddar Bay Crab Cakes

1. Keep the Crab Cakes From Falling Apart

One of the most common issues with crab cakes is that they fall apart while cooking. To prevent this:

• Chill the patties for at least 15-20 minutes before frying. This helps firm them up.
• Handle them gently when flipping—use a wide spatula to support the whole cake.
• If the mixture is too wet, add an extra tablespoon of biscuit mix or crushed crackers. If it’s too dry, add a bit more mayonnaise or a splash of lemon juice.

2. Get a Perfect Golden Crust

For a crispy, golden-brown exterior:

• Heat a mix of olive oil and butter in the pan for extra flavor.
• Cook over medium heat—if the heat is too high, the outside will burn before the inside is cooked through.
• Don’t overcrowd the pan—leave space between crab cakes so they crisp up properly.

3. Baking Instead of Frying

If you prefer a healthier option, you can bake the crab cakes instead:

• Preheat your oven to 400°F (200°C).
• Place the crab cakes on a greased baking sheet and bake for 12-15 minutes, flipping halfway through, until golden brown.
• For extra crispiness, broil them for the last 2 minutes.

Alternative Presentation Ideas

While these crab cakes are delicious on their own, here are some fun and unique ways to serve them:

1. Cheddar Bay Crab Cake Sliders

Turn these crab cakes into mini sliders by making smaller patties and serving them on soft brioche or Hawaiian rolls with a dollop of tartar sauce, lettuce, and tomato. Perfect for parties!

2. Crab Cake Benedict

For an elegant brunch, serve a crab cake topped with a poached egg and drizzle it with hollandaise sauce. The creamy, buttery hollandaise pairs beautifully with the crispy, cheesy crab cake.

3. Cheddar Bay Crab Cake Salad

For a lighter option, serve the crab cakes on a bed of mixed greens, cherry tomatoes, cucumbers, and a lemon vinaigrette. The crisp salad balances out the rich flavors of the crab cakes.

Freezing and Storing Cheddar Bay Crab Cakes

Storing in the Fridge

• Store leftover cooked crab cakes in an airtight container in the refrigerator for up to 2 days.
• Reheat in a skillet over medium heat until warmed through, or in a 350°F oven for 10 minutes.

Freezing Uncooked Crab Cakes

If you want to make a big batch and freeze some for later, follow these steps:

1. Shape the crab cakes and place them on a parchment-lined baking sheet.
2. Freeze them for 1-2 hours until solid.
3. Transfer the frozen crab cakes to a sealed freezer bag and store for up to 3 months.
4. When ready to cook, thaw overnight in the fridge before pan-frying or baking.

Healthier Twist Ideas

Want to lighten up this recipe while keeping all the flavor? Try these easy swaps:

1. Use Greek Yogurt Instead of Mayonnaise

Swap half of the mayonnaise for plain Greek yogurt to cut down on fat and boost protein.

2. Bake Instead of Fry

Baking the crab cakes instead of pan-frying them reduces the need for extra oil.

3. Swap Out Cheddar for a Lighter Cheese

Use a reduced-fat cheddar or even a sprinkle of Parmesan for a lighter cheesy flavor.

4. Serve Over a Veggie Base

Instead of serving crab cakes with bread or fries, pair them with roasted Brussels sprouts, zucchini noodles, or a fresh cucumber salad.

Serving Suggestions for Events

These Cheddar Bay Crab Cakes are perfect for any occasion! Here’s how to serve them for different events:

1. Game Day Appetizer

• Make mini crab cakes and serve with remoulade sauce or sriracha mayo for dipping.
• Pair with crispy fries or onion rings for a pub-style snack.

2. Fancy Dinner Party

• Plate crab cakes with a drizzle of garlic aioli and microgreens for an elegant presentation.
• Serve alongside garlic butter asparagus and wild rice for a restaurant-quality meal.

3. Summer Cookout

• Grill the crab cakes instead of frying for a smoky flavor.
• Serve in a soft sandwich bun with coleslaw and a lemon-garlic aioli.

Frequently Asked Questions (FAQs)

1. Can I use imitation crab instead of real crab?

It’s not recommended—imitation crab has a different texture and lacks the rich flavor of real crab.

2. How do I keep my crab cakes from being too dry?

Make sure to use enough mayonnaise and egg, and don’t overcook them! Overcooking dries out the crab meat.

3. Can I make these ahead of time?

Yes! You can make the crab cake mixture a day in advance and refrigerate it until ready to cook.

4. What’s the best dipping sauce for these crab cakes?

Classic tartar sauce, remoulade, or garlic aioli pair perfectly with these crab cakes.

5. Can I air-fry these crab cakes?

Yes! Air-fry at 375°F for 10 minutes, flipping halfway through, until golden brown.

Conclusion

These Cheddar Bay Crab Cakes are the ultimate seafood indulgence—crispy, cheesy, buttery, and packed with bold flavors. Whether you serve them as an appetizer, a main dish, or in a sandwich, they’re guaranteed to impress. Plus, with easy make-ahead options and healthier variations, this recipe is as versatile as it is delicious. Try making them tonight and enjoy a restaurant-worthy meal at home!

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