Ingredients:

  • 1 pound (450g) lump crabmeat, picked over for shells
  • 1/2 cup (55g) finely shredded sharp cheddar cheese
  • 1/4 cup (30g) finely chopped red bell pepper
  • 1/4 cup (15g) finely chopped green onions (scallions)
  • 1/4 cup (30g) mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup (60g) panko breadcrumbs, plus more for coating
  • 1 tablespoon vegetable oil
  • 4 tablespoons (57g) unsalted butter, melted
  • 1 clove garlic, minced
  • 1/4 teaspoon Old Bay seasoning
  • 1 tablespoon finely chopped fresh parsley

Instructions:

  1. Gently combine crabmeat, cheddar, red pepper, green onions, mayonnaise, egg, Dijon mustard, Old Bay, garlic powder, pepper, and panko breadcrumbs in a large mixing bowl. Be careful not to overmix!
  2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps the crab cakes hold their shape.
  3. Scoop or spoon the mixture into 6 equal portions. Gently shape each portion into a round patty, about 1 inch thick. Coat the crab cakes with extra panko breadcrumbs.
  4. Line a baking sheet with parchment paper or a silicone baking mat.
  5. Arrange the crab cakes on the prepared baking sheet. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and heated through. These Cheddar Bay Crab Cakes are almost ready.
  6. While the crab cakes are baking, whisk together the melted butter, minced garlic, Old Bay seasoning, and parsley in a small bowl.
  7. As soon as the crab cakes come out of the oven, brush them generously with the garlic butter mixture.
  8. Serve the crab cakes hot, garnished with extra parsley, if desired. These Cheddar Bay Crab Cakes are best enjoyed immediately.