These Cheesy Crab Cakes combine the delicate flavor of fresh lump crab meat with sharp cheddar cheese for an indulgent twist on a classic seafood favorite. Finished with a silky lemon butter sauce, these golden-brown patties make for an impressive appetizer or main course that’s surprisingly easy to prepare at home.
Why You’ll Love This Recipe
- The addition of sharp cheddar cheese adds a rich, melty dimension to traditional crab cakes
- Versatile cooking methods—choose between pan-frying or baking based on your preference
- Quick preparation time makes this elegant dish weeknight-friendly
- The lemon butter sauce elevates the crab cakes to restaurant quality
- Can be served as an impressive appetizer or a satisfying main dish
- Uses simple, accessible ingredients that highlight the natural sweetness of the crab meat
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lump crab meat serves as the star of this dish, providing sweet, delicate flavor and a beautiful texture. For best results, use fresh crab meat rather than canned, and gently check for any leftover shell fragments.
- Sharp cheddar cheese adds a rich, savory element that complements the sweetness of the crab. The cheese also helps bind the cakes together while adding a wonderful melty quality when cooked.
- Golden breadcrumbs provide structure and a crispy exterior when cooked. You can substitute with panko breadcrumbs for extra crunch or regular breadcrumbs if that’s what you have on hand.
- Green onions and fresh parsley bring brightness and color to the crab cakes, adding a fresh contrast to the rich cheese and crab.
- Old Bay seasoning is the classic spice blend for crab cakes, offering a perfect balance of herbs and spices that enhance seafood without overwhelming it.
- Lemon juice adds essential acidity that cuts through the richness and highlights the sweet crab flavor.
- Eggs act as a binding agent, helping the crab cakes hold their shape during cooking.
- Mayonnaise provides moisture and richness while helping to bind the ingredients together.
- Garlic adds a subtle aromatic depth that complements both the crab and cheese flavors.
- Butter forms the base of the simple yet luxurious sauce, melting into a silky consistency that coats the crab cakes beautifully.
Directions
- In a large bowl, gently combine crab meat, cheddar cheese, breadcrumbs, eggs, green onions, parsley, mayonnaise, minced garlic, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab pieces too much.
- Form the mixture into 1/2-inch-thick patties. Place them in the refrigerator for 30 minutes to firm up.
- For frying: Heat a skillet over medium heat and cook the patties for 3-4 minutes on each side, until golden brown. For baking: Preheat the oven to 375°F (190°C), place the patties on a baking sheet, and bake for 15 minutes, flipping once halfway through.
- In a small saucepan, melt butter over low heat. Whisk in lemon juice, garlic powder, and a pinch of salt until the sauce is smooth and silky.
- Drizzle the lemon butter sauce over the hot crab cakes. Serve with optional sides like coleslaw, mashed potatoes, or a citrus-dressed green salad.
Servings and Timing
This recipe makes 4 servings, yielding about 8 medium-sized crab cakes (2 per person). The preparation takes approximately 20 minutes, with an additional 30 minutes of chilling time. Cooking time is about 15 minutes, bringing the total active time to 35 minutes. Each serving contains approximately 350 calories.
Variations
- Mediterranean Crab Cakes: Replace the cheddar with crumbled feta cheese and add chopped olives, sun-dried tomatoes, and oregano.
- Spicy Southwest Crab Cakes: Add diced jalapeños, pepper jack cheese instead of cheddar, and a dash of cumin for a spicy twist.
- Asian-Inspired Crab Cakes: Substitute panko breadcrumbs, add ginger and scallions, and serve with a soy-ginger dipping sauce instead of lemon butter.
- Gluten-Free Version: Use gluten-free breadcrumbs or crushed gluten-free crackers in place of regular breadcrumbs.
- Dairy-Free Option: Omit the cheese and replace the butter in the sauce with olive oil or a plant-based butter alternative.
Storage/Reheating
- Refrigeration: Store cooked crab cakes in an airtight container for up to 2 days in the refrigerator. For uncooked crab cakes, it’s best to cook them within 24 hours of preparation to maintain freshness.
- Freezing: Uncooked crab cakes can be frozen for up to 1 month. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer-safe container or bag. Thaw overnight in the refrigerator before cooking.
- Reheating: For the best texture, reheat crab cakes in a skillet over medium-low heat until warmed through, about 3-4 minutes per side. Alternatively, reheat in a 350°F oven for 10-12 minutes. Avoid microwaving if possible, as it can make them soggy.
- Sauce Storage: The lemon butter sauce can be stored separately in the refrigerator for up to 3 days. Gently reheat in a small saucepan over low heat or microwave in short intervals, stirring between each, until just melted.
FAQs
How do I prevent my crab cakes from falling apart?
Make sure to refrigerate the formed patties for at least 30 minutes before cooking to help them set. The eggs and mayonnaise act as binders, so don’t reduce these ingredients. Handle the cakes gently when flipping, and ensure your pan is properly heated before adding the cakes.
What’s the best type of crab meat to use?
Lump crab meat is ideal for crab cakes as it contains large pieces of crab that provide the best texture and flavor. Jumbo lump is even more premium but more expensive. Avoid claw meat for this recipe, as it has a stronger flavor that might overpower the other ingredients.
Can I make these crab cakes ahead of time?
Yes, you can form the patties up to 24 hours in advance and keep them refrigerated until ready to cook. This actually helps them hold together better during cooking.
What’s the difference between baking and frying the crab cakes?
Frying produces crab cakes with a crispier exterior and richer flavor, while baking is a healthier option that requires less attention during cooking. Both methods yield delicious results.
Can I use imitation crab meat?
While real crab meat provides the best flavor and texture, imitation crab can be substituted if you’re on a budget. The flavor will be different, but the cakes will still be tasty.
What can I serve with crab cakes?
Classic accompaniments include coleslaw, corn on the cob, roasted vegetables, mashed potatoes, or a fresh green salad. For a complete seafood meal, pair with a small portion of shrimp or scallops.
How can I tell when crab cakes are fully cooked?
Crab cakes should be golden brown on both sides and reach an internal temperature of 165°F. They should feel firm to the touch and hold together well when gently pressed.
Can I make these crab cakes without mayonnaise?
Yes, you can substitute Greek yogurt for a tangier, lighter option. Alternatively, a bit more beaten egg can help bind the ingredients together.
Is it necessary to use Old Bay seasoning?
While Old Bay provides the classic crab cake flavor, you can substitute with a mixture of paprika, cayenne pepper, celery salt, and a pinch of nutmeg if you don’t have it on hand.
Why are my crab cakes too wet or too dry?
If your mixture is too wet, add more breadcrumbs a tablespoon at a time. If too dry, add a little more mayonnaise. The consistency should allow you to form patties that hold their shape but aren’t crumbly.
Conclusion
These Cheesy Crab Cakes offer a delightful twist on a beloved classic, combining the sweet delicacy of crab meat with the rich flavor of sharp cheddar cheese. Whether you’re hosting a dinner party or treating yourself to a special meal, this recipe delivers restaurant-quality results with minimal effort. The versatility of cooking methods—either pan-frying for a crispy exterior or baking for a lighter option—makes this dish adaptable to any occasion. Topped with the silky lemon butter sauce, these crab cakes transform simple ingredients into an elegant culinary experience that will have everyone asking for seconds.
Print
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
These Cheesy Crab Cakes are packed with fresh crab meat, sharp cheddar cheese, and golden breadcrumbs, served with a tangy lemon butter sauce—perfect for a delightful seafood treat.
Ingredients
- For the Crab Cakes:
- 1 pound fresh lump crab meat
- 1 cup freshly grated sharp cheddar cheese
- 1 cup golden breadcrumbs
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- Juice of 1 fresh lemon
- 2 eggs
- 1/2 cup mayonnaise
- 1 teaspoon minced garlic
- Salt and pepper to taste
- For the Lemon Butter Sauce:
- 1/2 cup unsalted butter
- Juice of 1 fresh lemon
- 1 pinch garlic powder
- Salt to taste
Instructions
- In a large bowl, gently combine crab meat, cheddar cheese, breadcrumbs, eggs, green onions, parsley, mayonnaise, minced garlic, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab pieces too much.
- Form the mixture into 1/2-inch-thick patties. Place them in the refrigerator for 30 minutes to firm up.
- For frying: Heat a skillet over medium heat and cook the patties for 3-4 minutes on each side, until golden brown. For baking: Preheat the oven to 375°F (190°C), place the patties on a baking sheet, and bake for 15 minutes, flipping once halfway through.
- In a small saucepan, melt butter over low heat. Whisk in lemon juice, garlic powder, and a pinch of salt until the sauce is smooth and silky.
- Drizzle the lemon butter sauce over the hot crab cakes. Serve with optional sides like coleslaw, mashed potatoes, or a citrus-dressed green salad.
Notes
- Refrigerating the patties helps them firm up and hold their shape while cooking.
- Both frying and baking methods yield delicious results; choose based on your preference.
- The lemon butter sauce is optional but enhances the flavor of the crab cakes perfectly.
- Serve with sides like coleslaw, mashed potatoes, or a fresh green salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying or Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg
