Name: Cheddar Bay Crab Cakes
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb lump crab meat, picked over for shells; ¾ cup shredded cheddar cheese; ½ cup all-purpose flour or crushed buttery crackers; 1 large egg; 3 tbsp mayonnaise; 1 tsp Dijon mustard; 1 tbsp lemon juice; 1 tsp Worcestershire sauce; ½ tsp garlic powder; 1 tsp Old Bay or Cajun seasoning; 2 tbsp chopped fresh parsley; Salt and black pepper, to taste; 2–3 tbsp unsalted butter or oil, for cooking; Optional for serving: garlic butter drizzle, lemon wedges, tartar sauce or remoulade

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Cheddar Bay Crab Cakes are a savory seafood twist on a classic comfort favorite. I love how they combine the tender, sweet taste of crab meat with the cheesy, garlicky goodness of cheddar bay biscuit flavor. Crispy on the outside, soft and flavorful inside, these crab cakes are perfect as a starter, main dish, or even as sliders for parties. They’re easy to make but feel indulgent and special every time.

Why You’ll Love This Recipe

I love this recipe because it brings together two crowd-pleasers: crab cakes and cheddar bay biscuits. The crab adds rich seafood flavor, while the cheddar and seasoning pack a bold, cheesy punch. These crab cakes hold together beautifully and crisp up golden without being greasy. They’re versatile too — I serve them with salad, on buns, or with a side of garlic butter. Whether I’m hosting or just treating myself, they’re always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lump crab meat (picked over for shells)
Cheddar cheese, shredded
All-purpose flour or crushed buttery crackers (like Ritz)
Egg
Mayonnaise
Dijon mustard
Lemon juice
Worcestershire sauce
Garlic powder
Old Bay seasoning or Cajun seasoning
Chopped fresh parsley
Salt and black pepper
Unsalted butter or oil (for cooking)

Optional for serving:

Garlic butter drizzle
Lemon wedges
Tartar sauce or remoulade

Directions

In a large bowl, I combine the crab meat, shredded cheddar, flour or crushed crackers, garlic powder, and parsley.
In a small bowl, I whisk together the egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and seasonings.
I pour the wet mixture into the crab mixture and gently fold it together until just combined. I avoid overmixing so the crab stays in nice chunks.
I form the mixture into patties (about 6–8, depending on size) and place them on a tray. I chill them for 20–30 minutes so they hold their shape better when cooking.
In a skillet, I heat butter or oil over medium heat and cook the crab cakes for about 3–4 minutes per side, until golden brown and heated through.
I serve them warm with lemon wedges, a drizzle of garlic butter, or a dipping sauce.

Servings and timing

This recipe makes 6–8 crab cakes and serves 4. It takes about 15 minutes to prep, 30 minutes to chill, and 10–15 minutes to cook — so I have them ready in about an hour.

Variations

Sometimes I swap the flour or crackers for biscuit mix (like a Cheddar Bay biscuit mix) to really lean into that cheddar biscuit flavor. I’ve also added a dash of hot sauce to the wet ingredients for heat or tossed in scallions for extra bite. For mini crab cakes, I make smaller patties and serve them as appetizers with toothpicks and dipping sauce.

Storage/Reheating

I store leftover crab cakes in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat or pop them in the oven at 350°F until warmed through. I avoid the microwave to keep them from getting soggy. These also freeze well — I freeze the uncooked patties on a tray, then store in a freezer bag for up to 2 months.

FAQs

Can I use canned crab?

Yes, I use canned crab if fresh isn’t available — I just make sure to drain it well and check for shells.

What’s the best cheese to use?

Sharp cheddar works great for flavor and melt. I shred it fresh for the best texture.

Can I bake these instead of frying?

Absolutely. I bake them at 400°F (200°C) on a parchment-lined sheet for about 20–25 minutes, flipping halfway through for even crispness.

How do I keep them from falling apart?

Chilling the patties helps a lot. Also, I don’t overmix or press them too hard — just enough to hold their shape.

What goes well with these crab cakes?

I love pairing them with coleslaw, roasted potatoes, a light salad, or even a corn and avocado salsa. They’re also amazing in a bun as a crab cake sandwich.

Conclusion

Cheddar Bay Crab Cakes are everything I want in a comfort food seafood dish — rich, flavorful, and full of texture. They combine cheesy, savory goodness with delicate crab meat in a way that’s totally irresistible. Whether I’m making them for a dinner party or a simple weeknight dinner, these crab cakes always deliver that crispy, creamy bite that keeps everyone coming back for more.