Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (30g) finely shredded sharp cheddar cheese
  • 1/4 cup (60ml) mayonnaise (full-fat recommended)
  • 1 large egg, lightly beaten
  • 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) finely chopped fresh parsley
  • 1 tablespoon (15ml) lemon juice
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) vegetable oil, for cooking
  • 2 tablespoons (30g) unsalted butter, melted
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/4 teaspoon (1.25ml) dried parsley
  • Pinch of Old Bay seasoning
  • Pinch of grated parmesan

Instructions:

  1. Gently combine crab meat, panko, cheddar, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, garlic powder, onion powder, parsley, and lemon juice in a large bowl. Season with salt and pepper. Be very careful not to overmix.
  2. Gently form the mixture into 4-6 equal-sized patties, about 3/4-inch thick.
  3. Place the crab cakes on a plate or baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes. This helps them hold their shape during cooking.
  4. In a small bowl, whisk together the melted butter, garlic powder, dried parsley, old bay, and parmesan cheese.
  5. Heat vegetable oil in a skillet over medium heat. Carefully place the chilled crab cakes in the hot oil, ensuring not to overcrowd the pan.
  6. Cook for 4-5 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  7. Remove crab cakes and let rest on a paper towel to drain the excess oil, then brush each with the cheddar bay biscuit topping.
  8. Serve hot cheddar bay crab cakes immediately with your favorite sides and sauces.