Cheddar Crab Cakes (Print Version)
# Ingredients:
→ Cakes Made with Crab
01 -
1/4 cup mayo
02 -
1 lb lump crab, checked for shell pieces
03 -
1/2 cup cheddar cheese, grated
04 -
1 tablespoon parsley, freshly chopped
05 -
1/4 cup fresh lemon juice
06 -
1/2 cup butter crackers, crushed
07 -
1 large egg
08 -
1 tablespoon Dijon mustard
09 -
Salt and pepper, to your liking
10 -
2 tablespoons oil or butter, for frying
11 -
1/2 teaspoon Old Bay spice mix
→ Buttery Lemon Sauce
12 -
1 teaspoon parsley, finely chopped
13 -
1 tablespoon lemon juice, fresh
14 -
1/4 cup melted butter, unsalted
15 -
1/4 teaspoon powdered garlic
# Instructions:
01 -
Mix together the shredded cheese, crab, crushed crackers, parsley, egg, Dijon, lemon juice, mayo, and Old Bay. Add a dash of salt and pepper.
02 -
Create 8-10 patties by hand, pressing gently so they hold together.
03 -
Warm up butter or oil in a skillet over medium. Let each side of the crab cakes cook for about 3-4 minutes till golden brown.
04 -
Stir parsley, melted butter, fresh lemon, and garlic powder together. Pour this on top of the crab cakes before serving.
# Notes:
01 -
Best to use lump crab for the best texture
02 -
Can be frozen ahead of time for easier prep
03 -
Pairs nicely with aioli or tartar sauce