
These irresistible crab cakes mix tender lump crab with tangy cheddar and flaky crackers, topped with a zesty lemon butter. The Old Bay adds that signature seafood kick, while herbs add freshness to every mouthful.
These crab cakes always show up at our family beach gatherings - adding cheddar was my mom's brilliant twist I've kept alive.
Essential Ingredients
Sweet lump crab meat delivers delicate flavor. Make sure to check for any shell bits
Tangy cheddar cheese brings a mouthwatering savory kick
Buttery crackers work as the perfect binder without making things heavy

Old Bay seasoning adds that must-have seafood taste
Fresh lemon cuts through the richness perfectly
Don't skimp on your crab meat - splurging for jumbo lump makes a world of difference if you can swing it.
Making Flawless Cakes
Careful Combining
Mix everything slowly to keep those beautiful crab chunks whole.
Good Structure
Give your mixture a quick rest so the patties stay together better.
Watch Your Heat
Stick with medium heat for that nice brown outside without burning.
Cook Throughout
Lightly flatten cakes as they cook so they heat evenly.
Final Touch
Add that warm lemony butter right before you serve.
Living by the Chesapeake Bay taught me one thing - the less filler you add, the more your seafood stands out.
Great Side Dishes
These go wonderfully with peppery arugula, fresh asparagus spears, or homemade slaw. Throw in some lemon slices and extra sauce on the side.
Taste Twists
Try mixing up your cheese choices, toss in some slowly cooked onions, or add sweet corn kernels while keeping the basic measurements the same.
Keeping Them Fresh
Raw patties stay good in the fridge for a day. Warm cooked ones back up in a pan to bring back that crispy edge.
Pro Tips
Double-check your crab for hidden shells
Shape your patties right before they hit the pan
Let them sit briefly after cooking

After tweaking this dish for ages, I've found that simple, top-notch ingredients make the most unforgettable crab cakes. Adding cheddar turns them from really good to absolutely amazing.
Recipe Questions & Answers
- → Which crab meat works best?
- Go for lump crab meat to get the best flavor and texture combo.
- → Can I prep ahead of time?
- Yep, assemble and chill in the fridge or store in the freezer.
- → What pairs well with them?
- Try tartar sauce, a spicy mayonnaise dip, or a squeeze of lemon.
- → How do I stop them from falling apart?
- Don’t overmix and press the patties firmly as you shape them.
- → How do I store leftovers?
- Keep in the fridge for 2 days or freeze for up to a month.