Cheddar Bay Crab Cakes
These delicious Cheddar Bay Crab Cakes are a delightful blend of crab meat and cheddar cheese, offering a crispy exterior and a moist, flavorful interior. Perfect for any occasion.
Ingrédients
Main Ingredients
- 1 pound crab meat
- 1 cup crushed saltine crackers
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley
- Oil for frying Use a suitable frying oil
Instructions
Preparation
- Gather all your ingredients. Ensure the crab meat is fully picked through, and any shells are removed.
- In a large bowl, combine the crab meat, crushed saltine crackers, shredded cheddar cheese, mayonnaise, egg, Worcestershire sauce, Old Bay seasoning, black pepper, and chopped parsley. Be careful not to overmix.
Forming Patties
- Use your hands to form the mixture into patties about 1-inch thick. Ensure they are uniform in size for even cooking.
Cooking
- In a skillet, add enough oil for frying and heat over medium heat until hot.
- Carefully place the patties into the hot oil and fry each side for about 3-4 minutes, or until golden brown.
Serving
- Remove the crab cakes and place them on a plate lined with paper towels to drain excess oil.
- Prepare a dipping sauce by mixing mayonnaise with a squeeze of lemon juice and a hint of hot sauce.
- Serve warm with the dipping sauce.
Notes
Store leftover crab cakes in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months. To reheat, bake on a baking sheet at 350°F for 10-15 minutes.