If you’ve ever found yourself at Red Lobster, staring down a basket of warm, cheesy Cheddar Bay biscuits and thinking, “What if these were a crab cake?” — well, friend, today’s your lucky day. These King Crab Cakes are here to answer that question in the most delicious way possible.
We’re talking tender, golden-brown patties packed with sweet lump crab, sharp cheddar, buttery garlic, and that signature Old Bay zing. It’s like your favorite seafood shack and your favorite comfort food had a tasty little baby.
This Cheddar Bay Crab Cakes recipe isn’t just a twist on tradition — it’s a bold upgrade. Unlike most crab cakes that lean heavily on breadcrumbs and mayo, these beauties keep it light, fluffy, and loaded with flavor. Cheddar adds a rich bite, biscuit mix gives a buttery crunch, and garlic butter on top takes them straight into “I’d pay $20 for this at a restaurant” territory — except you’re making them at home for way less.
Why You’ll Love ’Em
- Packed with flavor – Cheddar, Old Bay, and garlic butter = flavor bomb.
- Crispy outside, tender inside – The dream texture combo.
- Quick & easy – Ready in under 30 minutes.
- Versatile – Serve ’em as appetizers, mains, or even slider-style.
- Restaurant-quality – Without the “wait 45 minutes for a table” hassle.
The Star Ingredients (And Why They Work)
Lump Crab Meat – The MVP of all meals with crab. Go for fresh lump or jumbo lump for that meaty bite. Pro tip: always pick through it for stray shell bits unless you want “extra crunch” in the wrong way.
Sharp Cheddar Cheese – Melty, tangy, and a little indulgent. It plays so well with the crab that you’ll wonder why all crab cakes aren’t cheesy.
Cheddar Bay Biscuit Mix – Not just for biscuits anymore. This stuff adds buttery, garlicky magic. No mix? Crushed buttery crackers work too.
Old Bay Seasoning – The spice blend that screams seafood. Smoky, a little peppery, and absolutely essential for that coastal flavor.
Garlic Butter Topping – Honestly, this step is non-negotiable. It’s the difference between “good crab cakes” and “where have these been all my life?”
How to Nail the Perfect Cheddar Bay Crab Cake
- Mix gently. Fold your ingredients together — don’t mash them. Keep those lumps of crab intact.
- Chill before cooking. Fifteen minutes in the fridge keeps them from falling apart in the pan.
- Pan-fry in olive oil (or oil + butter). Medium heat is your friend. Too hot and you’ll get a burnt outside with a cold middle — yikes.
- Brush with garlic butter. This is where the magic happens.
Serving Up Some Creative Seafood Dishes
Sure, you can plop a crab cake on a plate and call it a day — but where’s the fun in that? Here are a few crab cakes meal ideas that will make you look like you’ve got your own cooking show:
- Cheddar Bay Crab Cake Sliders – Mini buns, a swipe of tartar sauce, lettuce, tomato. Great for game day or casual parties.
- Crab Cake Benedict – Swap the Canadian bacon for a crab cake under your poached egg and hollandaise. You’re welcome.
- Crab Cake Salad – Mixed greens, lemon vinaigrette, and one warm crab cake right on top. Light but still indulgent.
Want to Get Fancy? Try the King Crab Cakes Upgrade
If you’re feeling extra, swap regular lump crab for king crab meat. The texture is even more luxurious, and it’ll take this from “restaurant-quality” to “special-occasion showstopper.”
Storage & Make-Ahead Tips
- Fridge: Store cooked crab cakes in an airtight container for up to 2 days.
- Freezer: Freeze uncooked patties on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw before cooking.
- Reheat: Skillet > microwave. Trust me on this one.
Lighter, But Still Delicious
Want to make these a little healthier without losing the magic?
- Swap half the mayo for Greek yogurt.
- Bake instead of fry.
- Serve over zucchini noodles or roasted veggies instead of bread or fries.
These tweaks still keep this firmly in the easy crab recipes category, but they’ll make your health-conscious friends happy too.
FAQs for First-Timers
Q: Can I use imitation crab?
A: Technically yes, but IMO, don’t. It won’t taste the same.
Q: How do I keep them from falling apart?
A: Chill the patties, handle them gently, and don’t skimp on the binding ingredients.
Q: Can I air-fry them?
A: Yup. 375°F for 10 minutes, flipping halfway, works like a charm.
Final Bite
This Cheddar Bay Crab Cakes recipe is everything you want in a cooked crab recipe — crisp, cheesy, buttery, and full of fresh seafood flavor. Whether you’re making them for a casual weeknight dinner, a summer cookout, or a fancy brunch, they’ll steal the show.
Honestly, once you try these, you’ll wonder why regular crab cakes even exist.
King Crab Cakes with Cheddar Bay Flavor – Simple Seafood Dish
- Total Time: 25 minutes
- Yield: 6 crab cakes
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat, shells removed
- ½ cup sharp cheddar cheese, shredded
- ½ cup crushed Cheddar Bay–style biscuit mix (or buttery cracker crumbs)
- ¼ cup mayonnaise
- 1 large egg, lightly whisked
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional for spice)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
Garlic Butter Topping:
- 2 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
For Frying:
- 2 tablespoons olive oil
Instructions
- Mix the Crab Base
- In a large bowl, gently combine crab meat, cheddar cheese, biscuit mix or cracker crumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, paprika, cayenne (if using), parsley, and lemon juice. Fold everything together with care so the crab remains in nice chunks.
- Shape the Patties
- Scoop the mixture into 6 even portions, shaping each into a round patty about 1 inch thick. Set the formed cakes on a parchment-lined baking sheet and refrigerate for 15–20 minutes so they hold their shape while cooking.
- Pan-Fry to Perfection
- Heat olive oil in a large skillet over medium heat. Add the crab cakes and cook for 3–4 minutes per side until each one turns golden brown with a crisp exterior. Move to a paper towel–lined plate to drain off extra oil.
- Make the Garlic Butter Drizzle
- In a small bowl, stir melted butter with garlic powder and dried parsley. Brush over the warm crab cakes right before serving.
- Serve and Savor
- Enjoy immediately with a squeeze of lemon juice and a favorite sauce like tartar or remoulade. These pair beautifully with fresh greens, roasted vegetables, or fluffy mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
Nutrition
- Calories: 220kcal
- Sugar: 1g
- Fat: 12g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g