Crispy Crab Cakes with Cheese

These golden-crisp crab cakes blend sweet lump crab with sharp cheddar and buttery crackers, finished with a lemony butter drizzle. The Old Bay seasoning adds classic seafood spice, while fresh herbs brighten each bite.

My coastal family gatherings always feature these crab cakes - the cheddar addition was inspired by my mother's secret recipe.

Key Ingredients

Fresh lump crab meat provides sweet, delicate flavor. Look for meat free of shells

Sharp cheddar cheese adds rich, savory depth

Butter crackers create ideal binding without heaviness

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Old Bay seasoning brings authentic seafood flavor

Fresh lemon brightens and balances

The quality of crab meat makes all the difference - I recommend spending extra for jumbo lump if available.

Creating Perfect Cakes

Gentle Mixing

Fold ingredients carefully to keep crab pieces intact.

Proper Binding

Let mixture rest briefly to help patties hold shape.

Temperature Control

Maintain medium heat for golden crust without burning.

Even Cooking

Press cakes gently while cooking for uniform doneness.

Sauce Finish

Drizzle warm lemon butter just before serving.

Growing up near the Chesapeake taught me that less filler means better crab cakes - let the seafood shine.

Perfect Pairings

Serve alongside crisp arugula salad, roasted asparagus, or classic coleslaw. Add lemon wedges and extra sauce for drizzling.

Flavor Variations

Experiment with different cheese blends, add caramelized onions, or incorporate fresh corn kernels while maintaining the basic ratio.

Storage Success

Keep uncooked patties refrigerated up to 24 hours. Reheat cooked cakes in skillet to maintain crispy exterior.

Chef's Wisdom

Check crab meat twice for shells

Form patties just before cooking

Let cakes rest 1-2 minutes after cooking

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Years of perfecting this recipe taught me that simple, quality ingredients create the most memorable crab cakes. The cheddar addition transforms them from excellent to extraordinary.

Frequently Asked Questions

→ Best crab meat to use?

High-quality lump crab meat for best texture and flavor.

→ Can I make ahead?

Yes, prepare and refrigerate or freeze for later.

→ What to serve with?

Tartar sauce, spicy aioli, or extra lemon wedges.

→ How to keep cakes together?

Gently mix and press patties firmly when shaping.

→ Storage tips?

Refrigerate up to 2 days or freeze up to 1 month.