One day, I served these cheesy crab cakes, my grandson—who was just 9 at the time—took one bite, paused, and said, “Nana, this tastes like the beach and a cheeseburger had a baby.” I nearly dropped my iced tea from laughing. It wasn’t the most poetic compliment I’ve ever received, but it was honest—and it stuck with me.
I’ve always believed that food can transport us, and these crab cakes do just that. They take me to family summers on the Chesapeake Bay, sitting under the shade of a big striped umbrella, cracking crabs while telling stories. But the cheddar cheese? That’s my twist. That didn’t come from any family recipe—it came from curiosity.
After retiring from 35 years of teaching, I spent long mornings in the kitchen experimenting with flavors, jotting down what worked and what didn’t. One day I added cheddar to the mix, and suddenly, my traditional crab cakes had a warm, savory kick that balanced beautifully with the sweet crab and citrusy lemon butter drizzle.
Now, I make these whenever I want to share something comforting, a little nostalgic, and always crowd-pleasing. They’ve become a signature dish on my blog—not because they’re fancy, but because they’re honest.
Short Description
Golden on the outside and tender inside, these cheesy crab cakes are loaded with lump crab meat, sharp cheddar, fresh herbs, and a touch of Old Bay. Finished with a warm lemon butter sauce, they’re perfect for dinner or special occasions
Key Ingredients
Main Ingredients
- 1 pound fresh lump crab meat
- 1 cup freshly grated sharp cheddar cheese
- 1 cup golden breadcrumbs
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- Juice of 1 fresh lemon
- 2 eggs
- 1/2 cup mayonnaise
- 1 teaspoon minced garlic
- Salt and pepper to taste
For the Lemon Butter Sauce
- 1/2 cup unsalted butter
- Juice of 1 fresh lemon
- 1 pinch garlic powder
- Salt to taste
Tools Needed
- Mixing bowls
- Spatula or wooden spoon
- Measuring cups & spoons
- Skillet or baking sheet
- Knife and cutting board
- Citrus juicer (optional)
Cooking Instructions
Step 1: Combine the Crab Cake Mixture
In a large bowl, gently mix crab meat, cheddar cheese, breadcrumbs, eggs, green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Be careful not to overmix—keep those crab lumps intact for the best texture.
Step 2: Shape and Chill the Patties
Form the mixture into 1/2-inch-thick patties, about the size of your palm. Set them on a tray, cover lightly, and refrigerate for 30 minutes. This helps them firm up and hold their shape during cooking.
Step 3: Cook the Crab Cakes
For frying: Heat a skillet over medium heat with a drizzle of oil. Fry each patty for 3–4 minutes per side until golden brown.
For baking: Preheat oven to 375°F (190°C). Place patties on a parchment-lined baking sheet and bake for 15 minutes, flipping once halfway through.
Step 4: Make the Lemon Butter Sauce
Melt the butter in a small saucepan over low heat. Whisk in lemon juice, garlic powder, and a pinch of salt until smooth and slightly frothy. Keep warm until ready to serve.
Step 5: Serve with Sauce
Plate the hot crab cakes and drizzle with warm lemon butter sauce. Add your favorite side dishes and serve immediately.
Why You’ll Love This Recipe
Bursting with flavor: sharp cheddar + crab + lemon = unbeatable
Easy to make ahead: chill the patties for up to 24 hours
Two cooking methods: bake for a lighter option, fry for crispier edges
Impressive presentation for guests or weeknight dinner
Protein-packed and satisfying without being heavy
Mistakes to Avoid & Solutions
1. Overmixing the Crab Meat
Problem: Breaks up the delicate lumps
Solution: Mix gently with your hands or a soft spatula. Fold, don’t stir.
2. Skipping the Chill Time
Problem: Patties fall apart when cooking
Solution: Always refrigerate for at least 30 minutes. You can also freeze them for 15 minutes in a pinch.
3. Using Imitation Crab
Problem: Watery, rubbery texture
Solution: Use real lump crab meat for best flavor and texture.
4. Too Much Breadcrumb
Problem: Dry and dense cakes
Solution: Stick to the exact amount in the recipe. If your mix feels too dry, add a tablespoon of mayo at a time.
5. Overcooking the Butter Sauce
Problem: Sauce breaks or turns greasy
Solution: Keep heat low and whisk constantly for a smooth finish.
Serving and Pairing Suggestions
These crab cakes shine as a main dish, especially with:
– A crisp green salad with citrus vinaigrette
– Creamy mashed potatoes or garlic herb rice
– Coleslaw with apple or fennel
– Chilled white wine like Sauvignon Blanc or a light rosé
– For brunch, serve over a toasted English muffin with a poached egg on top
Family-style or plated both work beautifully. If hosting, arrange them on a platter with lemon wedges and fresh parsley.
Storage and Reheating Tips
Refrigerate: Store cooled crab cakes in an airtight container for up to 3 days.
Freeze: Place uncooked or cooked cakes between parchment in a freezer-safe bag; freeze for up to 2 months.
Reheat (Oven): Bake at 350°F for 10–12 minutes until hot and crisp.
Reheat (Skillet): Heat over medium with a touch of oil, about 2–3 minutes per side.
Avoid the microwave—it ruins the texture and turns them rubbery.
FAQs
1. Can I use canned crab meat?
Yes, but drain it thoroughly and opt for high-quality brands labeled “lump” or “backfin.”
2. Can I make these ahead of time?
Absolutely. Shape and refrigerate them up to 24 hours in advance.
3. How do I prevent them from falling apart?
Chill the patties and handle them gently. Don’t flip too early while cooking.
4. What’s a good substitute for cheddar?
Try shredded Monterey Jack, gruyère, or even a pepper jack for a spicy kick.
5. Are these gluten-free?
Not as written, but you can substitute gluten-free breadcrumbs with great results.
Tips & Tricks
Use freshly grated cheese for better melt and flavor—bagged shreds often contain anti-caking agents.
Add a tiny dash of Dijon mustard or Worcestershire sauce for depth.
Sear the crab cakes in a mix of butter and oil for a crisp edge and rich flavor.
For a bit of crunch, sprinkle crushed saltine crackers over the top before baking.
Zest the lemon before juicing it—adds brightness to both the crab cakes and sauce.
Recipe Variations
1. Spicy Jalapeño Crab Cakes
Add 1 finely chopped jalapeño to the mix
Swap cheddar with pepper jack
Add a pinch of cayenne to the lemon butter sauce
2. Tropical Crab Cakes
Fold in 1/4 cup finely diced mango
Use coconut oil for frying
Add chopped cilantro in place of parsley
3. Mini Crab Cake Appetizers
Shape mixture into 1-inch balls and flatten slightly
Bake at 375°F for 12–14 minutes
Serve with toothpicks and lemon aioli
4. Low-Carb Version
Swap breadcrumbs for almond flour
Use Greek yogurt instead of mayo
Bake instead of frying
Final Thoughts
When I sit down to eat these crab cakes, I’m not just tasting a meal—I’m tasting memories. From the salty sea breeze of Chesapeake summers to the laughter of my grandkids around the table, every bite carries a little piece of my life. I love how this recipe has evolved with me—simple enough to whip up on a weeknight, yet special enough to serve at a family celebration.
The mix of cheddar and crab is unexpected but delightful, proving that tradition and creativity don’t have to clash. These cakes have quickly become one of my most requested recipes, not just because they taste good, but because they bring people together.
Cooking should always feel this joyful, this rewarding, and this rooted in something meaningful. I hope you give these a try—and that they fill your kitchen with the same warmth they’ve brought to mine.
Cheesy Crab Cakes
Print ThisIngredients
- Main Ingredients
- 1 pound fresh lump crab meat
- 1 cup freshly grated sharp cheddar cheese
- 1 cup golden breadcrumbs
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- Juice of 1 fresh lemon
- 2 eggs
- 1/2 cup mayonnaise
- 1 teaspoon minced garlic
- Salt and pepper to taste
- For the Lemon Butter Sauce
- 1/2 cup unsalted butter
- Juice of 1 fresh lemon
- 1 pinch garlic powder
- Salt to taste
Instructions
Step 1: Mix the Ingredients
In a large bowl, gently combine crab meat, cheddar, breadcrumbs, eggs, green onions, parsley, mayo, garlic, lemon juice, Old Bay, salt, and pepper. Don’t overmix—keep the crab pieces whole.
Step 2: Shape & Chill
Form into 1/2-inch-thick patties. Place on a tray, cover, and chill for 30 minutes to firm up.
Step 3: Cook the Crab Cakes
To fry: Heat oil in a skillet over medium heat. Cook patties 3–4 minutes per side until golden.
To bake: Preheat oven to 375°F. Bake on a parchment-lined sheet for 15 minutes, flipping halfway.
Step 4: Make Lemon Butter Sauce
Melt butter over low heat. Whisk in lemon juice, garlic powder, and salt until smooth and slightly frothy.
Step 5: Serve
Drizzle warm lemon butter sauce over hot crab cakes and serve with your favorite sides.
