Name: Cheesy Crab Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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; 1/2 cup unsalted butter; Juice of 1 fresh lemon; 1 pinch garlic powder; Salt to taste

Why You’ll Love This Recipe

This recipe takes the classic crab cake to the next level with the addition of sharp cheddar cheese, giving each bite a savory depth of flavor. The crab cakes are versatile and can be fried for a crispy texture or baked for a healthier option. The homemade lemon butter sauce ties everything together, adding a burst of citrusy brightness that enhances the richness of the crab cakes. Whether you’re a seafood lover or just looking for something new to try, these cheesy crab cakes will become a new favorite.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Servings: 4 servings
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes

Variations

Spicy Crab Cakes: Add a teaspoon of hot sauce or chopped jalapeños to the crab cake mixture for a spicy kick.
Herbed Crab Cakes: Mix in additional fresh herbs like tarragon, thyme, or dill for a fragrant twist.
Crispy Crust: For an extra crispy crust, dip the formed crab cakes in additional breadcrumbs or panko before frying or baking.

Storage/Reheating

Storage: Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat crab cakes in a skillet over medium heat for 2-3 minutes on each side until warmed through. Alternatively, you can reheat them in a 350°F (175°C) oven for about 5-7 minutes.

FAQs

Can I use canned crab meat instead of fresh?

Yes, you can use canned crab meat, but fresh lump crab meat gives the best flavor and texture. If using canned, be sure to drain it well.

Can I bake the crab cakes instead of frying them?

Absolutely! Baking the crab cakes is a healthier option. Simply place them on a baking sheet at 375°F (190°C) and bake for 15 minutes, flipping once halfway through.

Can I freeze the crab cakes before cooking them?

Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet in the freezer until firm, then transfer to an airtight container or freezer bag. When ready to cook, thaw in the refrigerator and then fry or bake.

What can I serve with these crab cakes?

Crab cakes pair well with coleslaw, roasted vegetables, mashed potatoes, or a citrus-dressed green salad for a light, refreshing side.

Can I use a different type of cheese?

While sharp cheddar cheese is ideal for its tangy flavor, you can substitute it with other cheeses like mozzarella, Gruyère, or even Parmesan.

How do I avoid the crab cakes falling apart?

Be gentle when mixing the ingredients and avoid over-mixing, as this can break up the crab. Chilling the formed patties also helps them hold together during cooking.

Can I make these crab cakes ahead of time?

Yes, you can make the crab cakes ahead of time and refrigerate them for up to 24 hours before cooking. This helps the flavors meld together.

How can I make the crab cakes spicier?

To add some heat, mix in a little bit of hot sauce, sriracha, or cayenne pepper to the crab cake mixture.

Can I add vegetables to the crab cakes?

You can add finely chopped vegetables like bell peppers, celery, or onions, but make sure they are finely diced so they don’t overpower the crab flavor.

How do I know when the crab cakes are done?

The crab cakes are done when they are golden brown and crispy on the outside, and the internal temperature reaches 165°F (75°C).

Conclusion

Cheesy Crab Cakes with Lemon Butter Sauce are a perfect balance of savory, creamy, and tangy flavors, making them a delightful addition to any meal. Whether you fry or bake them, these crab cakes are sure to impress with their crispy exteriors and rich, cheesy filling. Topped with a bright and buttery lemon sauce, they make for a truly indulgent seafood dish that’s easy to prepare and sure to be a hit with family and friends.