Cheddar Bay Crab Cakes
These are the crab cakes I make when I want the cheddar-bay look without a deep fryer. Lump crab stays in big pieces, held together with a little egg, mustard, and cheddar, then seared in olive oil until the edges go gold. A warm garlic-cheddar drizzle goes over the top, and chives finish the plate the way they do in the photo. The Mediterranean part is the method: olive oil instead of a fryer, lemon in the mix, herbs on the plate, and crab as the main ingredient.
The cakes should look ragged, not smooth like a burger. If the mix feels wet, a spoon of almond flour or fine breadcrumbs is enough. Too much binder hides the crab. Chill the patties 15 minutes if the kitchen is warm. Straight from the bowl they can slump in the pan. The sauce is loose on purpose, so it runs down the stack instead of sitting like a paste.
I plate them in a short stack, sauce over the top cake and pooling on the plate, chives on everything. Six cakes feed three as a main with a green salad, or six as a starter. They are rich. One or two on the plate is enough. Leftovers re-crisp in a skillet better than they do in a microwave.
Why you'll love it
- Pan-seared, not deep fried.
- Lump crab stays visible, the way it does in the photo.
- Garlic-cheddar drizzle for the cheddar-bay finish.
- Olive oil, lemon, and chives keep it in a Mediterranean lane.
Anti-Inflammatory & Mediterranean Recipes
Cheddar Bay Crab Cakes
- Prep15 min
- Cook10 min
- Total25 min
- Servings6 cakes
- Calories250 kcal
Ingredients
- Crab cakes
- Garlic-cheddar drizzle
Instructions
- In a bowl, mix the egg, mayonnaise, Dijon, Old Bay, lemon juice, garlic, chives, breadcrumbs, and pepper. Fold in the cheddar and crab. Stop while you can still see large pieces of crab.
- Shape 6 thick cakes. If the mix feels loose, chill 15 minutes.
- Warm the olive oil in a skillet over medium. Sear the cakes 3 to 4 minutes per side, until deep gold. Do not press them. Move them to a plate.
- In a small saucepan, warm the milk, garlic, and olive oil over low heat. Stir in the cheddar off the heat until smooth. Add lemon juice, salt, and pepper. If it is thick, splash in a teaspoon of milk.
- Stack the cakes, spoon the drizzle over the top so it runs down the sides, and finish with chives.
Notes & Tips
- Lump crab, not shredded claw mix, if you want the white chunks in the photo.
- Wet hands shape the cakes without packing them hard.
- Medium heat only. High heat browns the outside before the center sets.
- Make the drizzle last. Cheddar sauce skins over if it sits.
- Nutrition: Per cake, with drizzle. Estimate.
- Nutrition: Net carbohydrates: 5g
- Nutrition: WW estimate: 6 points on the current plan (cheddar, mayo, and oil carry the points; crab itself is usually low)
- Fridge: 2 days, covered. Re-crisp in a lightly oiled skillet. Warm the drizzle with a splash of milk.
- Uncooked cakes freeze well, separated by parchment, up to 1 month. Sear from thawed.
- Nutrition is an estimate from lump crab, cheddar, mayonnaise, olive oil, and a light breadcrumb binder. Extra drizzle will raise the fat.
Variations & serving ideas
- No cheddar in the cake: keep it in the drizzle only, for a cleaner crab flavor.
- Dairy-free: skip both cheddars and spoon on a lemon-garlic yogurt, or a thin tahini-lemon sauce.
- No Old Bay: use 1/2 tsp paprika, a pinch of celery seed, and black pepper.
- Lower carb: use almond flour instead of breadcrumbs.
- No mayo: use 2 Tbsp Greek yogurt. The cakes will be a little softer.
Nutrition Facts
Per serving · recipe makes 6 cakes
| Nutrient | Amount per serving |
|---|---|
| Calories | 250 kcal |
| Total fat | 16 g |
| Sodium | 540 mg |
| Total carbohydrate | 5 g |
| Fibre | 0 g |
| Protein | 22 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Cheddar Bay Crab Cakes?
About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
What ingredients do I need for Cheddar Bay Crab Cakes?
The key ingredients include egg, sharp cheddar, garlic, fine breadcrumbs, dijon mustard and lemon juice. The recipe card lists every ingredient with exact amounts.
Can I freeze Cheddar Bay Crab Cakes?
Uncooked cakes freeze well, separated by parchment, up to 1 month.
How many servings does this recipe make?
It makes 6 cakes.
Test your knowledge5 quick questions about this recipe
1 / 5
Comments
No comments yet. Be the first!