Here’s a little chef’s secret I’ve been hoarding: you can make crab cakes that taste like a buttery, garlicky cheddar biscuit hugged a sweet crab, and no one has to know how simple it was. I stumbled on this riff when I wanted the cozy comfort of Cheddar Bay biscuits and the briny elegance of lump crab together — two cravings, one pan. I’ll let you in on the tiny tweaks that turn ordinary crab cakes into something that sizzles, smells like garlic butter, and still holds together when you pick it up. Stick with me and I’ll teach you how to get golden-crisp edges, a tender, flaky center, and a lemony kick that brightens every bite.
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Why This Recipe is Awesome
These crab cakes combine the buttery, garlicky notes of a cheddar bay biscuit with sweet, delicate crab. You get a crunchy, golden exterior and a tender, slightly creamy inside studded with sharp cheddar and bright lemon. They smell fantastic while they cook — think sizzling butter and bright citrus — and they’re forgiving enough for weeknight cooks. It’s so easy even your oven can’t mess it up, and the lemon aioli brings everything alive.
Ingredients
For the Main Dish:
- 12 oz lump crab meat, picked free of shells
- 1 cup (4 oz) shredded sharp cheddar cheese
- 3/4 cup panko breadcrumbs
- 1/3 cup mayonnaise
- 1 large egg, beaten
- 1 tbsp fresh lemon juice (about 1/2 lemon)
- 1 tbsp lemon zest (about 1 lemon)
- 2 green onions, thinly sliced
- 2 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil (or vegetable oil)
For the Sauce / Garnish (Lemon Aioli):
- 1/2 cup mayonnaise
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp hot sauce (optional)
- 1 tbsp fresh dill or parsley, chopped
- Salt and pepper to taste
- Lemon wedges and extra parsley for serving
How I Make It
Step 1:
Dump the crab into a big bowl and gently pick through it with your fingers to remove any stray shell pieces. Add the panko, shredded cheddar, mayonnaise, beaten egg, lemon zest and juice, sliced green onions, parsley, Old Bay, garlic powder, Dijon, Worcestershire, salt, and pepper. Use a light touch — fold everything until just combined so the crab stays flaky. If the mixture looks wet, add another tablespoon of panko.
Step 2:
Form the mixture into 8 small patties (about 2–3 inches each). Press them together gently so they hold their shape. Chill the formed cakes in the fridge for at least 10 minutes — this helps them keep their shape when they hit the hot pan.
Step 3:
Whisk together the aioli: combine 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon, chopped dill, and a pinch of salt. Taste and adjust. The aioli should taste bright and tangy to cut the richness of the cakes.
Step 4:
Heat a large skillet over medium-high heat and add 2 tbsp butter and 2 tbsp olive oil. When it sizzles and smells like garlicky butter (that’s your cue), add the crab cakes without crowding the pan. Cook each side until golden-brown and crisp, about 3–4 minutes per side. You should hear a satisfying sizzle and see golden edges form.
Step 5:
Transfer to a plate lined with paper towels for a minute to drain. Serve hot with a dollop of lemon aioli, a squeeze of fresh lemon, and extra parsley. The contrast between the crunchy exterior and tender interior with pockets of melty cheddar sings.
Pro Tips
- Use lump crab for sweet, meaty bites. If you get canned crab, drain and pat dry to avoid soggy cakes.
- Chill the patties for at least 10 minutes so they don’t fall apart when frying.
- Mix a bit of butter and oil for frying — butter adds flavor, oil raises the smoke point so nothing burns.
- If the mixture feels too loose, add panko 1 tablespoon at a time. Don’t overdo it or the cakes will turn dry.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap panko for gluten-free panko to make these gluten-free; the texture stays crunchy but tastes slightly different.
- Use Greek yogurt (3 tbsp) mixed with a little olive oil instead of mayo in the aioli for a tangier, lighter sauce.
- Substitute butter with vegan butter or extra oil for a dairy-free option; you’ll lose some richness but keep the crisp.
- For a lower-fat version, bake at 400°F for 12–15 minutes, flipping halfway, instead of frying.
Variations & Tips
- Spicy: Add 1/2 tsp cayenne and swap hot sauce into the aioli.
- Herby: Fold in 1 tbsp chopped tarragon or chives for a fresh lift.
- K id-friendly: Omit Old Bay and hot sauce, and serve with ketchup or plain mayo.
- Cheesy twist: Stir in 2 tbsp grated Parmesan for a nuttier flavor.
- Crunch boost: Coat the patties lightly in extra panko before frying for an extra-crispy shell.
- Surf & Turf: Mix half cooked, finely chopped shrimp with the crab for a heartier cake.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Form the patties and refrigerate them, covered, for up to 24 hours. You can also freeze uncooked patties on a tray, then transfer to a freezer bag for up to 1 month. Thaw in the fridge before cooking. Reheat gently in a skillet over medium until warmed through to keep the crust crisp.
- Can I double the recipe?
- Sure thing. Cook in batches and don’t overcrowd the pan — you want that golden crust. If baking, use multiple racks and rotate pans halfway through to ensure even browning.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil if you skip the butter, or mix oil and a little butter for best flavor and heat tolerance.
- How do I know it’s done?
- Look for a deep golden-brown exterior and slightly firm center. The cakes should hold together when you nudge them with a spatula. If you poke and see raw, bright eggy spots, cook a bit longer. Internal temp for seafood isn’t mandatory here, but the exterior cues work great.
- What if I don’t have ingredient X?
- No panic. Swap panko for crushed plain crackers or breadcrumbs. If you lack fresh lemon, use 1/2 tsp bottled lemon juice and a pinch more zest if available. Parsley swaps for cilantro or chives, but adjust to taste.
How I Like to Serve It
I love these crab cakes on a simple bed of peppery arugula with lemon wedges and a chilled glass of Sauvignon Blanc. They also shine on toasted brioche as a weekend sandwich, or stacked at a summer picnic with corn salad. For a cozy weeknight, I pair them with roasted potatoes and a bright green salad — crunchy, buttery, and a little celebratory.
Notes
- Store leftover crab cakes in an airtight container in the fridge for up to 3 days. Reheat in a skillet to keep the crust crisp.
- If you bake instead of fry, preheat to 400°F and bake for 12–15 minutes, flipping once for even color.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these cheddar-bay-inspired crab cakes; they’re crunchy, lemony, and unapologetically delicious.