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Cheddar Bay Biscuit Crab Cakes

These Cheddar Bay Biscuit Crab Cakes are crispy, cheesy, and packed with fresh crab flavor! Perfect as an appetizer or main dish for any occasion.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

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

Instructions

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.

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.

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.

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.

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.

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.

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.

Equipment

  • Large Mixing Bowl
  • Skillet
  • Slotted spoon
  • Parchment Paper

Notes

  • Use fresh or high-quality lump crab meat for best flavor and texture.
  • Do not overmix the batter once the crab meat is added to keep cakes light and tender.
  • Maintain oil temperature around 350°F for crispy, non-greasy crab cakes.
  • Chill formed crab cakes 20-30 minutes before frying to help them hold shape.
  • For a healthier option, bake at 400°F for 15-20 minutes, flipping halfway through.