Cheddar Bay Crab Cakes Seafood Sensations Inspired by a Biscuit Legend

Cheddar Bay Crab Cakes Recipe Better Than Red Lobster

By Sally ThompsonSeptember 21, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a bit of Red Lobster without the queue? Honestly, who doesn't? Our cheddar bay crab cakes are about to rock your world.

They are packed with flavor and a hint of that garlic, buttery goodness you crave.

Brief Overview

Crab cakes are a classic American treat. These are a restaurant quality, home cook friendly version. It will take you about 45- 50 minutes.

This recipe makes 4-6 crab cakes perfect for a light meal or appetizer.

Main Benefits

These cheddar bay crab cakes are packed with protein from the crab. They're perfect for impressing your mates. You know?, they will ask for the recipe.

What makes these special? They bring those iconic biscuit flavours directly to your plate!

Okay, let's get this show on the road!.

From the Sea to Your Plate: Cheddar Bay Crab Cakes

These cheddar garlic crab cakes are more than just a recipe. They are an experience. I remember the first time I tasted a proper crab cake. It was a revelation!

Cheddar Bay Inspiration Meets Crab Cake Perfection

I wanted to recreate that magic at home. So, I thought, what could make crab cakes even better? The answer, was Cheddar Bay seasoning .

What You'll Need to Make These Epic Crab Cakes

Now, let's gather the troops.

Ingredients :

1 pound (454g) jumbo lump crab meat.
1/2 cup (60g) panko breadcrumbs.
1/4 cup (30g) shredded cheddar cheese.
1/4 cup (60ml) mayonnaise.
1 egg.
2 tablespoons (30ml) Dijon mustard.
1 tablespoon (15ml) Worcestershire sauce.
1 teaspoon (5ml) Old Bay seasoning.
1/2 teaspoon (2.5ml) garlic powder.
1/4 teaspoon (1.25ml) onion powder.
1/4 cup (25g) chopped parsley.
1 tablespoon (15ml) lemon juice.
Salt and pepper.
2 tablespoons (30ml) vegetable oil.

Cheddar Bay Topping :

2 tablespoons (30g) melted butter.
1/4 teaspoon (1.25ml) garlic powder.
1/4 teaspoon (1.25ml) dried parsley.
Pinch of Old Bay.
Pinch of Parmesan.

Tools of the Trade

You'll need some basic kitchen bits and bobs. A big bowl, a skillet, and a spatula will do the trick.

Ingredients & Equipment

Okay, let's get this show on the road! Let's talk ingredients. After all, even the best chef is only as good as their ingredients, right? I'm gonna walk you through what you need for these epic Cheddar Bay Crab Cakes , inspired by our favourite biscuits.

Main Players

Crab Meat: You will need 1 pound (454g) of jumbo lump crab meat. Shells? Nah, mate! Gently pick them out. For the best Cheddar Bay Crab Cakes , use good quality crab.
Panko: Grab 1/2 cup (60g) of panko breadcrumbs. Panko gives a better texture than regular ones.
Cheddar: You need 1/4 cup (30g) of finely shredded sharp cheddar cheese.
Mayonnaise: 1/4 cup (60ml) of full fat mayonnaise is what you need.
Egg: 1 large egg, lightly beaten.
Dijon Mustard: Add 2 tablespoons (30ml) of Dijon mustard.
Worcestershire Sauce: Use 1 tablespoon (15ml) of Worcestershire sauce.
Old Bay Seasoning: You'll need 1 teaspoon (5ml) of Old Bay seasoning.
Garlic & Onion Powder: Get 1/2 teaspoon (2.5ml) garlic powder and 1/4 teaspoon (1.25ml) onion powder.
Parsley: 1/4 cup (25g) finely chopped fresh parsley.
Lemon Juice: Don't forget 1 tablespoon (15ml) lemon juice.
Oil: 2 tablespoons (30ml) vegetable oil, for cooking.

Seasoning Magic

Our Cheddar Bay Crab Cakes Recipe wouldn't be complete without that special seasoning. A pinch of salt and pepper is all you need.

The Old Bay and garlic powder really give it that signature kick. If you don't have Old Bay, a blend of paprika, celery salt, and a touch of mustard powder will do in a pinch.

You know? A little hack never hurts.

Tools of the Trade

You don't need fancy equipment for this. A large mixing bowl, measuring cups, a skillet, and a spatula are your trusty sidekicks.

Oh, and you may need a baking sheet to put on the oven to keep them warm. Honestly, most of the stuff you have it around already.

Right, there you have it!. I reckon you're ready to start cooking these Cheddar Garlic Crab Cakes .

Cooking Method: Pan-Frying Our Cheddar Bay Crab Cakes

Okay, let's get this show on the road! We're diving into pan-frying the perfect method to get that golden brown crust on our amazing cheddar bay crab cakes .

Honestly, I've tried baking 'em, and while it works, pan-frying gives you that restaurant quality texture you crave. It's that satisfying crunch that makes all the difference.

Prep Steps: Mise en Place is Your Mate

First things first, mise en place. Translation? Get your stuff together before you start! Chop your parsley (1/4 cup, finely chopped) , measure out your panko (1/2 cup) and cheddar (1/4 cup) , and make sure your crab meat (1 pound) is picked clean.

Nobody wants shell surprises!

Time saving tip: Mix the melted butter (2 tablespoons) , garlic powder (1/4 teaspoon) , dried parsley (1/4 teaspoon) , Old Bay (pinch) and Parmesan cheese (pinch) for the topping ahead of time.

One less thing to worry about.

step-by-step: Golden Goodness Awaits

Gently mix your crab cake ingredients. Remember, don't overmix or they'll be tough.
Form into patties, about 3/4 inch thick .
Chill those beauties for at least 30 minutes . This is crucial, trust me.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Aim for the oil to shimmer, not smoke.
Cook the crab cakes for 4- 5 minutes per side , until golden brown and the internal temperature hits 165° F ( 74° C) . Use your trusty thermometer!
Rest and brush the top with your cheddar bay biscuit topping when serving.

Pro Tips: Elevate Your Crab Cake Game

Don't overcrowd the pan! Cook in batches to maintain the oil temperature. The pan can get crowded really quickly.

Common mistake alert! Flipping too early. Let that crust develop before you even think about touching them.

Want to make these ahead? Form the patties, chill them, and then pan-fry just before serving.

And there you have it. Flaky, tender, flavourful, cheddar bay crab cakes !

Recipe Notes for Stellar Cheddar Bay Crab Cakes

Okay, let's get this show on the road! Before you dive into making these Cheddar Bay Crab Cakes , let's chat about some tips and tricks.

Think of these as little nuggets of wisdom I've picked up along the way. Honestly, these aren’t just any crab cakes, they are restaurant style crab cakes in your kitchen.

Plating Like a Pro: Serving Suggestions

Presentation matters, you know? Arrange two or three of these golden crab cake appetizer recipe on a plate. Add a dollop of tartar sauce or lemon aioli.

A sprinkle of fresh parsley does wonders. For sides, a simple salad with a lemon vinaigrette cuts through the richness nicely.

Or, grilled asparagus! To drink, a crisp Sauvignon Blanc or a light beer would be lush .

Storing Your Seafood Masterpiece: Storage Tips

Got leftovers? Lucky you! These homemade crab cakes can be kept in the fridge for up to 3 days. Make sure they're in an airtight container.

To reheat, a gentle pan-fry works best. If you're thinking longer term, you can freeze them. Wrap each cake tightly in plastic wrap, then place them in a freezer bag.

They'll be good for about a month. Reheat from frozen in a low oven (around 300° F/ 150° C ) until warmed through.

Remixing Your Recipe: Variations

Fancy a twist? For a gluten-free crab cakes version, use gluten-free panko breadcrumbs. Want some heat? A pinch of cayenne pepper does the trick.

For a seasonal swap, try adding some finely diced corn kernels in the summer. It is the cheddar garlic crab cakes of your dreams!

Nutrition Lowdown: Nutrition Basics

Let’s talk numbers. Each Cheddar Bay Crab Cake packs about 450 calories. They're loaded with protein which is a great thing.

There's also some healthy fats from the mayonnaise and crab. Plus, you get a good dose of vitamins and minerals from the crab meat.

So, you know, enjoy in moderation!

Right then! You have all the info you need to smash these Cheddar Bay Crab Cakes . Happy cooking!

Frequently Asked Questions

Help! My cheddar bay crab cakes are falling apart when I cook them. What am I doing wrong?

Crikey! That's a common crab cake conundrum. First, make sure you aren't overmixing the crab cake mixture. Overmixing develops the proteins in the crab and makes them tough. Also, chilling the crab cakes for at least 30 minutes (or even longer) before cooking is crucial.

This allows the ingredients to bind together better, so they hold their shape in the pan like a proper English cobblestone road.

Can I make cheddar bay crab cakes ahead of time?

Absolutely, you can! You can prepare the crab cake mixture and form the patties, then store them in the fridge, covered, for up to 24 hours before cooking. Just be sure to keep them well chilled, covered in the fridge, until you're ready to cook them.

You could even freeze them for longer storage but thaw completely in the fridge before cooking. Just remember, freezing might affect the texture slightly.

Is there a good substitute for the panko breadcrumbs in these cheddar bay crab cakes?

If you're out of panko, or looking for a different texture, you can use crushed Ritz crackers, which will impart a sweeter, richer flavor. gluten-free panko breadcrumbs are also a great option for making gluten-free crab cakes!

You could also use regular breadcrumbs, but the texture won't be quite as light and crispy as it is with panko.

How do I store leftover cheddar bay crab cakes, and how long will they last?

Leftover cheddar bay crab cakes can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can gently warm them in a skillet over medium low heat, in the oven at 350°F (175°C) for about 10-15 minutes, or even in the microwave (though they might not be as crispy).

No one likes a soggy crab cake!

Can I bake these cheddar bay crab cakes instead of frying them?

You certainly can bake them. Baking is a healthier alternative to frying! Preheat your oven to 375°F (190°C), place the crab cakes on a lightly oiled baking sheet, and bake for about 15-20 minutes, flipping halfway through, until golden brown and cooked through.

They won't be quite as crispy as fried, but they'll still be delicious.

Are these cheddar bay crab cakes healthy? What are the nutritional considerations?

Well, everything in moderation, right? These crab cakes do offer a good source of protein from the crab meat and some calcium from the cheddar. However, they also contain fat from the mayonnaise and oil, as well as sodium from the Old Bay seasoning.

You can reduce the fat content by using a lighter mayonnaise or baking the crab cakes instead of frying, just don't go overboard and they will be an amazing and nutritious dish!