Description
These golden crab cakes are packed with sweet lump crab, sharp cheddar, and savory biscuit-style crumbs, then pan-fried for a crisp exterior and tender center. Finished with buttery garlic notes, they’re rich, flavorful, and perfect as an appetizer or light main dish.
Ingredients
For the Crab Cakes:
1 lb lump crab meat, picked over for shells
1/2 cup shredded sharp cheddar cheese
1/2 cup crushed Cheddar Bay-style biscuit mix or buttery crackers
1/4 cup mayonnaise
1 egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
For Cooking:
2 tablespoons unsalted butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley
2 tablespoons olive oil
Instructions
- In a large bowl, gently combine crab meat, cheddar, biscuit crumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, seasoning blend, garlic powder, paprika, cayenne (if using), parsley, and lemon juice. Mix carefully to keep the crab pieces intact.
- Form the mixture into 6–8 patties and place them on a plate. Chill for 10–15 minutes to help them hold their shape.
- In a small bowl, stir melted butter with garlic powder and dried parsley. Set aside.
- Heat olive oil in a skillet over medium heat. Add crab cakes and cook 3–4 minutes per side until golden brown and heated through.
- Brush the warm crab cakes lightly with the garlic butter mixture.
- Serve immediately with lemon wedges or your favorite dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 8 minutes