Crabby Cheese Cakes
Elevate your next appetizer spread or seafood dinner with these irresistible Crabby Cheese Cakes, a creamy and flavorful twist on classic crab cakes. Featuring tender lump crab meat, luscious cream cheese, and sharp shredded cheddar, these golden-brown patties boast a cheesy, melt-in-your-mouth texture with a delicately crisp panko breadcrumb coating. Seasoned with Old Bay, green onions, and a hint of Dijon mustard, each bite is brimming with bold and zesty flavors. Perfectly pan-fried to achieve a golden crust, these crab cakes are quick to prepare, taking just 25 minutes from start to finish, and are a crowd-pleaser for any occasion. Serve them warm, garnished with fresh parsley and a squeeze of lemon, as a delightful appetizer, party snack, or seafood entree that's bound to impress. Keywords: crab cakes, cheesy appetizers, seafood recipe, lump crab meat, party snacks, quick appetizer ideas.
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Recipe Information
Ingredients
- 1 lb Lump crab meat
- 4 oz Cream cheese (softened)
- 1 cup Cheddar cheese (shredded)
- 1 cup Panko breadcrumbs
- 1 large Egg
- 2 tbsp Mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp Green onions (chopped)
- 1 tsp Old Bay seasoning
- 0.5 tsp Garlic powder
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Vegetable oil
- 1 tbsp Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large mixing bowl, combine softened cream cheese, shredded cheddar cheese, mayonnaise, Dijon mustard, green onions, Old Bay seasoning, garlic powder, salt, and black pepper. Mix until well combined.
Gently fold in the lump crab meat, being careful not to break up the chunks.
In a separate small bowl, lightly beat the egg and add it to the crab mixture. Mix until fully incorporated.
Gradually add 3/4 cup of the panko breadcrumbs to the mixture and gently stir until the mixture holds together when pressed. Reserve the remaining 1/4 cup for coating.
Using your hands, shape the mixture into 8 even-sized patties, about 2 inches in diameter.
Spread the reserved panko breadcrumbs on a plate. Lightly press each patty into the breadcrumbs to coat both sides.
Heat the vegetable oil in a large skillet over medium heat. Once hot, gently place the crab cakes in the skillet, being careful not to overcrowd.
Cook the crab cakes for 3–4 minutes on each side, or until golden brown and crispy on the outside and heated through in the center.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Garnish the crab cakes with freshly chopped parsley and serve warm with lemon wedges on the side.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.0 g | 182% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 735 mg | 245% | |
| Sodium | 4451 mg | 194% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 11.1 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1323 mg | 102% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2130 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
