Cheddar Bay Biscuit Crab Cakes

If you love the buttery, cheesy goodness of Cheddar Bay Biscuits and the delicate, flavorful taste of crab cakes, then this recipe for Cheddar Bay Biscuit Crab Cakes is going to be your new favorite indulgence. Combining the best of both worlds, these crab cakes are crispy on the outside, tender and cheesy on the inside, with a delightful seafood flavor that’s perfect for any occasion. Whether you’re serving them as an appetizer, a main dish, or even at a summer gathering, these crab cakes stand out as a crowd-pleaser that’s both comforting and a bit gourmet. Let’s dive into why this recipe deserves a spot in your kitchen rotation!

Why This Recipe Is a Must-Try

What makes these Cheddar Bay Biscuit Crab Cakes so irresistible is the perfect balance of textures and flavors. Using lump crab meat gives the cakes a luxurious, flaky bite packed with the freshest crab flavor. The addition of shredded cheddar cheese and green onions brings that signature Cheddar Bay Biscuit vibe, while the garlic powder and paprika add a subtle depth and warmth to every mouthful.

Unlike traditional crab cakes that rely heavily on bread crumbs or binders, this recipe uses all-purpose flour and baking powder, resulting in a light yet sturdy cake that doesn’t fall apart during frying. Plus, the mayonnaise and Dijon mustard add moisture and a tangy twist that elevate the overall taste without overwhelming the crab.

These crab cakes are easy to prepare, requiring minimal ingredients that you likely already have on hand. They’re quick to cook and perfect for a weeknight dinner or entertaining guests. Serve them with a fresh salad, a zesty aioli, or alongside your favorite dipping sauce to complete the meal. For those who enjoy baking, these crab cakes pair perfectly with a good Garlic Herb Focaccia Garden Bread, adding an extra layer of flavor and texture to your dining experience.

Ingredients

• 1 pound lump crab meat
• 1 cup cheddar cheese, shredded
• 1 cup all-purpose flour
• 1/2 cup green onions, finely chopped
• 1/2 cup milk
• 1/4 cup mayonnaise
• 1 large egg
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup parsley, chopped
• 2 tablespoons butter, melted
• 1 tablespoon baking powder
• Vegetable oil for frying

How To Make Cheddar Bay Biscuit Crab Cakes

Step 1: Prepare the Batter

In a large mixing bowl, combine the all-purpose flour and baking powder. Stir in the garlic powder, paprika, salt, and black pepper for seasoning. In a separate bowl, whisk together the milk, mayonnaise, egg, Dijon mustard, and melted butter until smooth and well combined.

Step 2: Combine the Dry and Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; the batter should be slightly thick but pourable.

Step 3: Add Cheese, Crab, and Herbs

Fold in the shredded cheddar cheese, lump crab meat, finely chopped green onions, and parsley. Mix gently to ensure even distribution without breaking up the crab meat too much.

Step 4: Form the Crab Cakes

Using a spoon or your hands, scoop out a generous amount of the mixture and form into patties about 3 inches in diameter and 1 inch thick. Place them on a plate or tray lined with parchment paper. This recipe should yield approximately 8 to 10 crab cakes.

Step 5: Heat the Oil

In a large skillet, heat 1 to 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small amount of batter into the oil; it should sizzle immediately.

Step 6: Fry the Crab Cakes

Carefully place the crab cakes into the hot oil, working in batches if necessary to avoid overcrowding. Fry each side for about 3-4 minutes or until golden brown and crispy. Use a slotted spoon to flip them gently.

Step 7: Drain and Serve

Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve immediately with your choice of dipping sauce, a fresh squeeze of lemon, or alongside a crisp salad.

Expert Tips

• Use fresh or high-quality lump crab meat for the best flavor and texture. Avoid imitation crab meat.
• Do not overmix the batter once the crab meat is added to prevent the cakes from becoming dense.
• Maintain the oil temperature at around 350°F to ensure the crab cakes cook through without absorbing too much oil.
• Chilling the formed crab cakes in the refrigerator for 20-30 minutes before frying helps them hold their shape better.
• For a healthier option, you can bake the crab cakes at 400°F (200°C) for 15-20 minutes, flipping halfway through.
• Experiment with different cheese types, but sharp cheddar works best for that classic Cheddar Bay Biscuit flavor.

Variations and Customizations

• Spice it up by adding finely chopped jalapeños or a dash of cayenne pepper to the batter.
• Swap out green onions for chives or shallots for a milder onion flavor.
• Incorporate a handful of corn kernels or diced bell peppers for added texture and sweetness.
• Make this recipe gluten-free by using a gluten-free all-purpose flour blend and baking powder.
• For a tangier twist, mix in a tablespoon of lemon zest or a splash of hot sauce.

How to Store Leftovers

Leftover Cheddar Bay Biscuit Crab Cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through and crispy again. Avoid microwaving as this can make the crab cakes soggy. If you want to freeze them, flash freeze the formed crab cakes on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQ

Can I use canned crab meat for this recipe?

Yes, you can use canned crab meat in a pinch, but fresh or lump crab meat is highly recommended for the best flavor and texture when making Cheddar Bay Biscuit Crab Cakes.

What dipping sauces go well with these crab cakes?

These crab cakes pair wonderfully with tartar sauce, a spicy remoulade, lemon aioli, or even a simple squeeze of fresh lemon juice to brighten the flavors.

Can I bake these crab cakes instead of frying?

Absolutely! Baking is a great alternative. Place the crab cakes on a greased baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through for even crispness.

Is it necessary to use baking powder in the batter?

Yes, baking powder helps give the crab cakes a light, fluffy texture similar to Cheddar Bay Biscuits. It acts as a leavening agent to prevent dense cakes.

Conclusion

Cheddar Bay Biscuit Crab Cakes bring together the best of two beloved classics into one delicious and satisfying dish. With simple ingredients and straightforward steps, you can create a gourmet-worthy appetizer or meal that’s bursting with flavor, texture, and that irresistible cheesy goodness. Whether you’re cooking for family, hosting friends, or just craving something special, this recipe is sure to impress and delight. Don’t forget to pair it with your favorite sides or a fresh salad to round out the experience. Happy cooking and enjoy every bite of these scrumptious crab cakes!

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