Cheese And Crab Cakes: A Perfect Pairing

Crab cakes are a delicious treat, but what cheese goes best with them? There are several options to consider. For a simple yet effective pairing, American cheese can be a good choice, adding a creamy texture and a mild flavour that won't overpower the crab. If you're looking for something with a bit more tang, Swiss cheese is another option that can complement the crab cakes nicely. For those who enjoy a kick of spice, horseradish cheddar can add an extra zing to your crab cakes. Some people also recommend cream cheese for a richer, more indulgent option. Lastly, for a unique twist, you might try adding freshly shredded Parmesan cheese to your crab cakes, as it can provide a nice savoury note without being overpowering.

Crab cakes with Cabot horseradish cheddar

Crab cakes are a delicious treat, and Cabot Horseradish Cheddar adds a delightful zing to the dish. This recipe is perfect for a picnic or a casual get-together, and it's easy to make.

Ingredients:

• 1 pound lump crabmeat (shells removed)
• 2 tablespoons finely chopped celery
• 2 tablespoons finely chopped red or yellow onion
• 1 tablespoon finely chopped parsley
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 1-2 teaspoons Old Bay seasoning
• 2 ounces Cabot Horseradish Cheddar, grated (about ½ cup)
• ½ cup panko breadcrumbs
• 1 large egg, lightly beaten
• 2-3 tablespoons canola oil

Instructions:

• Combine the crabmeat, celery, onion, parsley, mustard, lemon juice, Worcestershire sauce, and Old Bay seasoning in a medium bowl.
• Add the Cabot Horseradish Cheddar, mayonnaise, breadcrumbs, and egg to the bowl and mix gently but thoroughly.
• Shape the mixture into six equal-sized patties. Cover with plastic wrap and refrigerate for at least an hour or until ready to cook.
• Heat a large skillet over medium heat and add the oil. Heat the oil until it shimmers, which should take about 2 minutes.
• Place the crab cakes in the pan and cook each side for 3 to 4 minutes, or until golden brown and cooked through to the centre.

Tips:

• Crab cakes are a great dish for backyard gatherings, barbecues, or large family dinners.
• You can serve crab cakes with a variety of sauces, such as horseradish cream or tartar sauce.
• If you're looking for a wine pairing, a full-bodied white wine like a Chardonnay from California will complement the crab cakes nicely.

Enjoy the delicious combination of crab and Cabot Horseradish Cheddar!

Crab cakes with Swiss cheese

Crab cakes are a delicious treat, and while some purists may argue that cheese has no place in crab cakes, others believe that the right cheese can add a delightful extra dimension to this seafood delight. Swiss cheese is one such variety that can complement crab cakes. Here's a recipe and some tips for creating mouth-watering crab cakes with Swiss cheese.

The Swiss Cheese Difference

Swiss cheese is a versatile variety that can add a creamy, nutty, and mildly tangy flavour to crab cakes. It has a distinctive appearance with large holes and a pale yellow colour. Swiss cheese melts beautifully, creating a gooey, indulgent texture when combined with the crab cake mixture. This cheese is an excellent choice for those who want to add a touch of richness to their crab cakes without overwhelming the delicate flavour of the crab.

Ingredients

To make crab cakes with Swiss cheese, you'll need the following ingredients:

• Lump crab meat
• Swiss cheese
• Red bell pepper
• Mayonnaise
• Dijon mustard
• Green onions
• Fresh parsley
• Lemon pepper panko crispy bread crumbs
• Vegetable oil for frying
• Salt and pepper to taste

Method

Here's a step-by-step guide to preparing your crab cakes:

• In a large bowl, mix an egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning, and mustard.
• Gently stir in the crab meat and Swiss cheese.
• Season the mixture with salt and pepper to taste.
• Shape the mixture into patties, approximately 8 of them.
• Dip both sides of each crab cake into the bread crumbs, pressing the crumbs onto the cakes to ensure they are fully coated.
• Place the crab cakes on a cookie sheet and refrigerate for about 20 minutes to firm up.
• Heat vegetable oil in a 12-inch skillet over medium heat.
• Carefully add the crab cakes to the skillet and cook until they are golden brown on both sides, being gentle when flipping to prevent them from falling apart.
• Serve warm with tartar sauce on the side.

Serving Suggestions

These crab cakes can be served as an appetiser, on a bed of salad greens, or as a slider with your choice of toppings and sauces. They are perfect for casual gatherings, backyard barbecues, or family dinners. You can also experiment with different types of Swiss cheese, such as baby Swiss or aged Swiss, to find your preferred flavour profile.

Crab cakes with American cheese

Crab cakes are a versatile dish that can be served in a variety of ways and are perfect for backyard gatherings, barbecues, or large family dinners. While there are several types of cheese that pair well with crab cakes, American cheese is a unique choice that can add a creamy texture and a distinct flavour to the dish. Here is a recipe and some tips for creating delicious crab cakes with American cheese.

Ingredients:

• Lump crab meat
• American cheese, sliced
• Breadcrumbs (preferably panko)
• Egg
• Mayonnaise
• Mustard (preferably Dijon)
• Old Bay Seasoning
• Butter or oil for frying
• Salt and pepper to taste

Optional ingredients for serving:

• Tartar sauce
• Lettuce
• Tomato
• Slider buns

Instructions:

• In a medium bowl, combine the crab meat, mayonnaise, mustard, Old Bay Seasoning, and egg. Gently mix these ingredients, being careful not to break up the crab meat too much.
• Stir in the breadcrumbs and American cheese. You can adjust the amount of cheese to your preference, but be mindful that too much cheese may overpower the delicate flavour of the crab.
• Form the mixture into patties. The size and thickness of the patties can vary depending on your preference.
• Refrigerate the patties for at least an hour to help them firm up.
• Heat butter or oil in a skillet over medium heat.
• Carefully place the crab cakes in the skillet and fry until golden brown on both sides. Take care not to crowd the pan and cook in batches if needed.
• Serve the crab cakes warm with your choice of toppings and sauces. For a classic crab cake experience, serve them on slider buns with tartar sauce, lettuce, and tomato.

When choosing the type of crab meat, opt for lump crab meat or backfin crab meat for the best texture and flavour. Additionally, while American cheese is the focus of this recipe, you can also experiment with other cheeses like Swiss cheese or cheddar to create different flavour profiles. Remember to ask your guests about any seafood allergies before serving crab cakes!

Crab cakes with Parmesan cheese

Crab cakes are a delicious and easy-to-make dish that can be served as an appetizer or a main course. While there are many ways to prepare crab cakes, one unique and tasty variation is to add Parmesan cheese to the mix. Parmesan-crusted crab cakes are a delightful twist on the traditional crab cake, adding a crispy and savoury dimension to the dish. This combination of sweet crab and salty, nutty Parmesan is a match made in heaven and is sure to impress at your next gathering.

Ingredients

• Fresh lump crabmeat
• Cream cheese
• Grated Parmesan cheese
• Mayonnaise
• Dijon mustard
• Worcestershire sauce
• Old Bay seasoning
• Lemon zest (optional)
• Chopped fresh parsley
• Panko breadcrumbs
• Butter, melted
• Egg yolk

Method

• Preheat your oven to 350°F. Grease 24 mini muffin cups with cooking spray or line a baking sheet if making larger crab cakes.
• In a mixing bowl, combine the cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest (if using), and egg yolk. Stir until well blended and smooth.
• Gently fold in the crabmeat and chopped parsley, being careful not to break up the crab meat too much.
• In a separate bowl, combine the melted butter, panko breadcrumbs, and grated Parmesan cheese. Toss the mixture until the breadcrumbs are fully moistened.
• If making mini crab cakes, spoon 1 tablespoon of the breadcrumb mixture into each muffin cup, pressing it firmly onto the bottom and up the sides to form a crust. Then, add 1 tablespoon of the crab meat mixture on top.
• For larger crab cakes, form the crab mixture into patties and dredge them in the breadcrumb-Parmesan mixture, ensuring they are well coated.
• Bake the mini crab cakes for 25 minutes or until golden brown. For larger cakes, pan-fry in butter or oil for 3-4 minutes on each side until golden.
• Serve warm or at room temperature with a dollop of chive aioli or your favourite sauce.

Tips and Variations

• You can make the crab mixture and chive aioli a day in advance and store them in the refrigerator until you are ready to assemble and bake the crab cakes.
• When removing the crab cakes from the muffin tin or pan, run a knife around the edges to loosen them gently.
• If you prefer a stronger Parmesan flavour, feel free to adjust the amount of cheese in the recipe to your taste.
• Get creative with your serving suggestions! These crab cakes can be served as an appetiser, a main course, or even as a tasty addition to a salad.

Crab cakes with cream cheese

Crab cakes are a delicious treat, and adding cream cheese to the mix elevates them to a whole new level. This combination is a sure crowd-pleaser and is perfect for a weekend get-together with friends or a casual family gathering. Here is a detailed recipe for mouth-watering crab cakes with cream cheese.

Ingredients:

• Lump crab meat
• Cream cheese
• Panko bread crumbs
• Old Bay Seasoning
• Finely chopped celery, onion, and red bell pepper
• Butter
• Egg
• Mayonnaise
• Lemon juice

Method:

Start by sautéing the vegetables in butter until they are tender. This will add flavour and moisture to your crab cakes. Next, in a medium bowl, mix the tender vegetables with cream cheese, egg, mayonnaise, and seasonings. It is essential to mix the ingredients very well to ensure a smooth and creamy texture.

Now, gently fold in the lump crab meat. Be careful not to break up the crab meat too much, as you want chunks of crab in your cakes for a nice bite. Form the mixture into medallions or patties, about 3 inches in diameter and 1 inch thick.

Dredge the crab cakes in more panko bread crumbs to create a crispy coating. Melt butter in a pan over medium heat and carefully place the crab cakes in the pan, making sure not to crowd them. Fry the crab cakes for 3-4 minutes on each side until they are golden brown and cooked through.

Serving Suggestions:

These crab cakes can be served as an appetizer, on a bed of salad greens, or as a slider. For a classic touch, serve them on slider buns with mayonnaise, lettuce, and tomatoes. You can also get creative and serve them with your favourite sauce or dip.

Variations:

While this recipe is a great classic, you can also experiment with different ingredients to add your personal touch. For a spicy kick, add some hot sauce and creole seasoning to the mix. You can also try using horseradish cheddar cheese instead of cream cheese for a tangy zing.

Frequently asked questions