Ingredients
Scale
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