Go Back

Cheddar Bay Crab Cakes

These Cheddar Bay Crab Cakes are a seafood delight that’s quick, easy, and perfect for impressing at dinner parties or potlucks.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 240
Ingredients Method Notes

Ingredients
  

For the Crab Cakes
  • 1 pound lump crab meat Use the freshest crab you can find.
  • 1 cup crushed butter-flavored crackers Ritz crackers work well.
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning Essential for flavor.
  • to taste Salt and pepper
  • 2 tablespoons fresh parsley, chopped Optional, for garnish.
  • as needed Vegetable oil for frying

Method
 

Preparation
  1. In a large mixing bowl, gently fold together the crab meat, crushed crackers, shredded cheddar, mayonnaise, and beaten egg.
  2. Add the Dijon, Worcestershire, Old Bay seasoning, salt, and pepper.
Shaping the Cakes
  1. Form the mixture into patties about 3 inches wide.
Chilling
  1. Place the patties on a plate and refrigerate for at least 30 minutes.
Cooking
  1. Heat about an inch of vegetable oil in a large skillet over medium-high heat.
  2. Gently place the crab cakes in the hot oil and fry for about 4-5 minutes on each side until golden brown.
Serving
  1. Transfer the cooked cakes to a paper towel-lined plate to drain excess oil and serve hot, garnished with fresh parsley if desired.

Notes

Don’t skip the chilling step; it’s critical for keeping the cakes intact while frying. Fry in batches to avoid steaming the cakes.