I was chatting with a neighbor over the fence one evening—both of us wrangling kids and swapping weeknight dinner wins—when she casually mentioned that she had leftover crab from a weekend boil. “What on earth do you make with that besides dip?” she asked. That stuck with me.
Later that week, I opened my fridge, saw some fresh crab, and instead of going the usual salad or pasta route, I decided to go full-on cheesy comfort food. I’ve been playing with crab cake recipes for years, but this time, I wanted something more family-friendly—something crispy on the outside, creamy inside, and just indulgent enough to feel like a treat, even on a Tuesday.
I pulled out cheddar cheese (yes, cheddar—don’t knock it till you try it), and a fresh lemon, and just went for it. The result? Golden, cheesy crab cakes that made the table go silent. You know it’s good when the kids don’t say a word for five straight bites.
And don’t even get me started on that lemon butter sauce. Tangy, buttery, and so simple—it takes everything to the next level. I’ve made these cakes baked and pan-fried, and both work beautifully. They’re now a regular in my rotation and a go-to for entertaining friends.
Short Description
These cheesy crab cakes are packed with fresh lump crab, sharp cheddar, herbs, and just the right blend of seasonings—finished with a silky lemon butter sauce. Pan-fried or baked, they’re crisp, creamy, and irresistibly satisfying.
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
- Large mixing bowl
- Skillet or baking sheet
- Spatula or fish turner
- Measuring cups and spoons
- Whisk or small saucepan for sauce
- Fridge space for chilling patties
Cooking Instructions
Step 1: Mix the Crab Cake Base
In a large bowl, gently combine the crab meat, cheddar cheese, breadcrumbs, green onions, parsley, lemon juice, eggs, mayonnaise, minced garlic, Old Bay, salt, and pepper. Mix carefully—try not to break the crab pieces too much.
Step 2: Shape and Chill the Cakes
Form the mixture into patties about 1/2 inch thick. Chill them in the refrigerator for at least 30 minutes so they firm up and hold their shape better when cooking.
Step 3: Cook the Cakes (Pan-Fry or Bake)
For pan-frying: Heat a skillet over medium heat with a little oil. Cook the crab cakes 3–4 minutes per side until golden brown and crispy.
For baking: Preheat oven to 375°F (190°C). Place cakes on a baking sheet lined with parchment. Bake 15 minutes, flipping halfway through, until lightly browned.
Step 4: Make the Lemon Butter Sauce
Melt the butter over low heat. Stir in the lemon juice, garlic powder, and a pinch of salt. Whisk until smooth and silky. Remove from heat.
Step 5: Serve with Sauce
Drizzle warm lemon butter sauce over hot crab cakes. Serve immediately with your favorite sides.
Why You’ll Love This Recipe
Rich & cheesy: The cheddar adds a melty twist you don’t find in typical crab cakes.
Kid-friendly & grown-up approved: Soft inside, crispy edges, bold flavor.
Customizable: Bake or pan-fry, add spice or keep it mellow.
Perfect for guests or weeknights: Impressive enough to serve at a dinner party, but easy enough for busy evenings.
Fresh and zesty: That lemon butter sauce gives it a citrusy lift.
Mistakes to Avoid & Solutions
1. Overmixing the crab
Solution: Gently fold ingredients—don’t mash. Big crab chunks make a difference.
2. Skipping the chill time
Solution: Chill at least 30 minutes. It helps prevent the cakes from falling apart while cooking.
3. Using pre-shredded cheese
Solution: Always grate your cheddar fresh. Pre-shredded cheese contains anti-caking agents that affect texture.
4. Not enough seasoning
Solution: Taste the mix before forming patties. Add a pinch more salt, pepper, or Old Bay if needed.
5. Cooking on high heat
Solution: Medium heat is best. It allows the inside to cook without burning the outside.
Serving and Pairing Suggestions
Serve these crab cakes with:
A light citrus-dressed green salad
Creamy coleslaw for crunch
Roasted potatoes or garlic mashed potatoes
A side of buttered corn or grilled asparagus
Perfect for:
Family-style dinners
Buffet spreads
Brunch with mimosas or light white wine
Storage and Reheating Tips
Fridge: Store leftover cakes in an airtight container for up to 3 days.
Freezer: Wrap individually and freeze for up to 2 months.
Reheating (Oven): Bake at 350°F for 10–12 minutes until heated through.
Reheating (Skillet): Reheat gently in a nonstick pan with a bit of oil over medium-low heat.
FAQs
1. Can I use canned crab instead of fresh?
Yes, but make sure to drain it well and choose high-quality lump meat for best texture.
2. Can I make these ahead of time?
Absolutely—shape the patties and refrigerate them up to a day in advance.
3. Are these crab cakes gluten-free?
Not as written, but you can easily substitute gluten-free breadcrumbs.
4. What’s the best cheese substitute if I don’t like cheddar?
Try Monterey Jack, mozzarella for mildness, or smoked gouda for more flavor.
5. Can I air fry these instead of pan-frying or baking?
Yes! Spray them lightly with oil and air fry at 375°F for about 10–12 minutes, flipping halfway through.
Tips & Tricks
For crispier cakes, use panko instead of regular breadcrumbs.
Add a pinch of cayenne or diced jalapeños if you like a little heat.
Let the sauce rest 1–2 minutes off the heat to thicken slightly before serving.
Use a fish spatula for easy flipping—especially helpful with delicate cakes.
For more lemony flavor, add a bit of zest to the crab mix or the sauce.
Recipe Variations
1. Spicy Cajun Crab Cakes
Swap Old Bay for 1 tsp Cajun seasoning, add 1/4 tsp cayenne pepper, and mix in 1–2 tbsp finely chopped bell pepper. Cook as usual for a zesty twist.
2. Herbed Greek-Style Crab Cakes
Use feta instead of cheddar, skip Old Bay, and stir in 1 tbsp chopped dill and 1 tbsp fresh mint. Serve with tzatziki instead of butter sauce.
3. Mini Crab Cake Bites
Form smaller, bite-sized patties (about 1.5 inches wide). Bake at 375°F for 10 minutes or pan-fry 2 minutes per side. Great as appetizers!
4. Cheesy Shrimp & Crab Combo
Use half crab and half chopped cooked shrimp. Grate in a bit of Parmesan with the cheddar. Flavor becomes richer and slightly more seafood-forward.
Final Thoughts
These cheesy crab cakes are crispy on the outside, rich and tender inside, and the lemon butter sauce ties everything together in the most effortless way. My family adores them, and I always feel like I’ve pulled off something impressive, even though they come together with pantry staples and under an hour.
They’re also surprisingly versatile—perfect for lazy summer evenings or dressed up for guests. And that feeling when everyone goes back for seconds? That’s the real reward.
I love recipes that blend everyday ease with a bit of indulgence, and this one hits all the right notes. Try it, tweak it, and make it your own—you might just find yourself sharing it over the fence like I did.
Cheesy Crab Cakes
Ingredients
Main Ingredients
- 1 pound fresh lump crab meat
- 1 cup freshly grated sharp cheddar cheese
- 1 cup golden breadcrumbs
- ¼ cup chopped green onions
- ¼ cup chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- Juice of 1 fresh lemon
- 2 eggs
- ½ cup mayonnaise
- 1 teaspoon minced garlic
- Salt and pepper to taste
For the Lemon Butter Sauce
- ½ cup unsalted butter
- Juice of 1 fresh lemon
- 1 pinch garlic powder
- Salt to taste
Instructions
- Gently combine crab meat, cheddar, breadcrumbs, green onions, parsley, lemon juice, eggs, mayo, garlic, Old Bay, salt, and pepper in a large bowl. Avoid breaking up the crab too much.
- Form into ½-inch patties. Chill in the fridge for 30 minutes to firm up.
- Cook the Cakes (Pan-Fry or Bake)
- Pan-fry: Heat oil in a skillet over medium heat. Cook each side 3–4 minutes until golden.
- Bake: Preheat to 375°F. Bake on parchment-lined sheet for 15 minutes, flipping halfway.
- Melt butter on low. Stir in lemon juice, garlic powder, and salt. Whisk until smooth.
- Drizzle warm lemon butter over the crab cakes and serve hot with sides.
