Description
These Cheddar Bay Crab Cakes combine tender crab meat with flavorful cheddar cheese and classic seasonings for a delicious appetizer or main dish. Crispy on the outside and soft on the inside, they fry to a perfect golden brown and pair wonderfully with your favorite dipping sauce.
Ingredients
Scale
Crab Cakes
- 1 pound crab meat
- 1 cup crushed saltine crackers
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- Oil for frying (about 1/4 cup)
Instructions
- Combine Ingredients: In a large bowl, gently mix together the crab meat, crushed saltine crackers, shredded cheddar cheese, mayonnaise, egg, Worcestershire sauce, Old Bay seasoning, black pepper, and chopped parsley until just combined to retain the crab’s delicate texture.
- Form Patties: Shape the mixture carefully into evenly sized patties, about 3 inches in diameter, to ensure even cooking.
- Heat Oil: Pour oil into a skillet and heat it over medium heat until shimmering but not smoking, preparing for frying.
- Fry Crab Cakes: Place the crab cakes gently into the hot oil and cook them for 3-4 minutes on each side, or until they develop a crispy, golden brown crust.
- Drain Excess Oil: Remove the cooked crab cakes from the skillet and place them on paper towels to drain any excess oil for a less greasy finish.
- Serve Warm: Serve the crab cakes warm alongside your favorite dipping sauce such as tartar or remoulade for a delightful appetizer or entrée.
Notes
- Use lump crab meat for the best texture and flavor.
- Do not overmix the crab mixture to keep the cakes tender.
- Use fresh oil heated to the proper temperature to avoid soggy crab cakes.
- These crab cakes can be made ahead and refrigerated before frying.
- Try serving with lemon wedges for added brightness.
