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Easy Cheddar Bay Crab Cakes

Easy Cheddar Bay Crab Cakes

Golden, pan-seared crab cakes packed with sweet lump crab, sharp cheddar, and that signature Cheddar Bay garlic-herb flavor. Quick to mix, easy to cook, and perfect for weeknights or entertaining.
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Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 lb lump crab meat drained and picked over for shells
  • 0.75 cup Cheddar Bay biscuit mix from Red Lobster box
  • 0.5 cup mayonnaise
  • 2 large eggs lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon garlic herb seasoning from Cheddar Bay seasoning packet
  • 2 tablespoon fresh parsley chopped
  • 0.5 cup sharp cheddar cheese shredded
  • 0.25 cup green onions thinly sliced
  • 3 tablespoon vegetable oil for pan-frying
  • 2 tablespoon unsalted butter melted, optional for brushing

Instructions

Preparation Steps

  • Drain the crab and gently pick through it to remove any bits of shell. Pat dry with paper towels.
  • In a large bowl, whisk together mayonnaise, eggs, Dijon, Worcestershire, lemon juice, Old Bay, and the garlic herb seasoning until smooth.
  • Fold in the crab, cheddar, parsley, and green onions until just combined.
  • Sprinkle the Cheddar Bay biscuit mix over the crab mixture and gently fold until the mixture just holds together without being dry.
  • Cover and chill the mixture for 15 minutes to help it set. Shape into 8 patties about 0.5 inch thick.
  • Heat the oil in a large nonstick skillet over medium heat. Cook the crab cakes in 2 batches for 3 to 4 minutes per side, until deep golden and heated through (internal temp about 165 F).
  • Brush with melted butter if using. Serve hot with lemon wedges and your favorite sauce.

Notes

For extra crab-forward texture, avoid overmixing and add the biscuit mix gradually until the cakes just bind. If the mixture feels too wet, add an extra 1.0 to 2.0 tablespoons of mix. If too dry, add 1.0 tablespoon mayonnaise. Bake at 425 F for about 12 minutes as a no-fry option.