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These crispy-golden crab cakes mix up sweet chunks of crab with tangy cheddar and crumbled buttery crackers, topped with a tangy lemon butter sauce. The touch of Old Bay brings that signature seafood kick, while the fresh herbs make every mouthful pop.
At every beach family reunion, these crab cakes show up without fail - adding cheddar was something my mom came up with years ago.
Must-Have Components
Sweet, tender lump crab meat brings the star flavor. Make sure you've picked out all the shell bits
Tangy cheddar cheese brings an extra layer of flavor
Buttery crackers hold everything together without making things heavy
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Old Bay seasoning adds that can't-miss seafood taste
Fresh lemon cuts through the richness
Your crab quality really matters here - go for jumbo lump if you can swing it, it's worth the extra cash.
Making Flawless Cakes
Light Handling
Mix everything with a light touch to keep those big crab chunks intact.
Good Structure
Give the mix a few minutes to settle so your patties won't fall apart.
Watch The Heat
Keep at medium heat for that perfect brown crust without any burning.
Cook All The Way
Press down slightly while cooking so they heat through evenly.
Final Touch
Pour that warm lemony butter over the top right before you serve.
Living by the Chesapeake Bay taught me one thing - the less filler you use, the better your crab cakes will taste.
Great Side Dishes
Throw these next to some peppery arugula, fresh roasted asparagus, or homemade slaw. Don't forget extra lemon pieces and more sauce on the side.
Mix It Up
Try switching cheeses, throwing in some slowly cooked onions, or adding fresh corn while keeping your basic measurements the same.
Keeping Them Fresh
Raw patties stay good in the fridge for a day. Heat cooked ones back up in a pan to bring back the crunch.
Pro Tricks
Run your fingers through the crab meat twice for hidden shells
Shape your patties right when you're ready to cook
Let them sit for a minute after cooking
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After trying countless versions over the years, I've found that good, straightforward ingredients make the tastiest crab cakes. Adding cheddar turns them from really good to absolutely unforgettable.
Frequently Asked Questions
- → What's the best crab meat?
- Pick high-grade lump crab for amazing flavor and texture.
- → How far in advance can I prep?
- Make these ahead and chill or freeze for later use.
- → What works as sides?
- Add tartar, spicy mayo, or some fresh lemon slices.
- → How do I stop them from falling apart?
- Mix gently, press them firmly into patties before cooking.
- → How should I store them?
- Store in the fridge for 2 days or freeze for up to a month.