Cheese And Crab Cakes: Perfect Pairing For Seafood Lovers

Crab cakes are a variety of fishcakes that are popular in the United States. They are traditionally associated with the Chesapeake Bay in Maryland, although they can be commonly found in other states as well. While crab cakes typically consist of crab meat, bread crumbs, mayonnaise, mustard, eggs, and seasonings, there are many variations and ingredients that can be added to elevate the dish. One such ingredient is cheese, which can add a creamy texture and a tangy flavour to the crab cakes. Some popular cheese choices to pair with crab cakes include American cheese, Swiss cheese, and horseradish cheddar.

Crab cakes with American cheese

Crab cakes are a versatile dish that can be served in a variety of ways, including with different types of cheese. While some people may prefer their crab cakes without cheese, others enjoy the addition of a cheesy flavour. One type of cheese that can be paired with crab cakes is American cheese. Here are some ideas and recipes for crab cakes with American cheese:

Crab Cake Sliders with American Cheese

For a fun and tasty twist on traditional crab cakes, try making crab cake sliders. To make these, prepare your favourite crab cake recipe and form the mixture into small, slider-sized patties. Top the crab cakes with American cheese, lettuce, tomato, and a generous amount of tartar sauce. Serve the crab cakes on soft slider buns for a delicious and indulgent treat. This combination might be seen as unusual by some, as the cheese may be thought to overpower the delicate flavour of the crab. However, for cheese lovers, the addition of American cheese can make these sliders extra tasty.

California Crab Grilled Cheese

This recipe combines the classic flavours of a grilled cheese sandwich with the sweetness of crab meat. Created by Patterson Watkins, the winner of the 2010 Ultimate Crab Challenge Recipe Contest, this sandwich is sure to be a winner. To make it, mix crab meat with lemon juice, oil-packed sundried tomatoes, mayonnaise, Dijon mustard, and dill. Assemble the sandwich by spreading butter on one side of thick-sliced sourdough bread slices. On the unbuttered side, layer brie, watercress, bacon, avocado, and the crab meat mixture. Top with another slice of bread, buttered-side up, and grill the sandwich until the bread is toasted and the cheese is melted. This combination of crab and cheese creates a unique and indulgent grilled cheese experience.

Baked Crab Cakes with American Cheese

For a less traditional take on crab cakes, try baking them instead of frying. This method is less messy and can yield delicious results. Start by combining crab meat with breadcrumbs, mayonnaise, mustard, Worcestershire sauce, and Old Bay Seasoning. Form the mixture into balls and roll them in a mixture of grated Parmesan cheese and freshly ground pepper. Place the crab balls on a baking sheet and bake until golden brown. This method of preparation allows the cheese to complement the crab without overpowering it, resulting in a tasty and mess-free alternative to fried crab cakes.

Crab Cakes with Horseradish Cheddar

For a zesty take on crab cakes, try adding some Cabot Horseradish Cheddar to your recipe. This type of cheddar adds an extra kick of flavour that pairs well with the richness of the crab. To make these crab cakes, combine crab meat with celery, onion, parsley, lemon juice, Worcestershire sauce, and Old Bay Seasoning. Mix in the grated Horseradish Cheddar, along with mayonnaise, panko breadcrumbs, and an egg. Shape the mixture into patties and refrigerate for at least an hour. Cook the crab cakes in a hot pan until both sides are golden brown. This combination of crab and zesty cheddar is sure to be a crowd-pleaser at any gathering.

Crab cakes with Swiss cheese

Crab cakes are a versatile dish that can be served in multiple ways and are perfect for a quick picnic, a casual get-together, or a backyard gathering. While there are many ways to make crab cakes, one way to make them truly stand out is by adding Swiss cheese. This combination creates a unique flavour profile that is sure to impress.

To make mouth-watering crab cakes with Swiss cheese, you will need the following ingredients: lump crab meat, Swiss cheese, red bell pepper, mayonnaise, Dijon mustard, green onions, parsley, lemon pepper panko crispy bread crumbs, and vegetable oil for frying. You can also add an egg to the mixture to help bind the ingredients together.

Start by mixing the egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning, and mustard in a large bowl. Gently stir in the crab meat and Swiss cheese, being careful not to break up the crab meat too much. Season the mixture with salt and pepper to taste.

Shape the mixture into patties, about 8 of them, and dip both sides into the bread crumbs, making sure to press the crumbs onto the cakes to completely cover them. Place the crab cakes on a cookie sheet and refrigerate for about 20 minutes to firm them up.

Heat vegetable oil in a 12-inch skillet over medium heat. Carefully add the crab cakes to the hot oil and cook until they are golden brown on both sides, being gentle when flipping to prevent them from falling apart. Serve these delicious crab cakes warm with tartar sauce on the side.

The addition of Swiss cheese to crab cakes creates a creamy and savoury flavour profile that complements the crab meat beautifully. The Swiss cheese adds a subtle tanginess and richness to the dish, enhancing the overall taste experience. So, the next time you're looking to elevate your crab cakes, consider adding some Swiss cheese to the mix!

Crab cakes with cream cheese

Crab cakes are a delicious treat, but what about adding cream cheese to the mix? This combination is a real crowd-pleaser and is perfect for a weekend get-together with friends. It's also a simple recipe, so you can whip it up for a picnic or a casual family gathering.

To make these mouth-watering morsels, you'll need:

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

Start by sautéing your vegetables—celery, onion, and red bell pepper—in butter until they're nice and tender. Then, mix these veggies with cream cheese, seasonings, and a small amount of panko breadcrumbs. Gently fold in the lump crab meat, being careful not to break up the crab too much.

Now, it's time to form those crab cakes! Make 3-inch medallions, dredge them in more panko, and then brown them in butter. You don't want to crowd the pan, so cook these crab cakes in batches if you need to. Each cake should cook for about 3-4 minutes on each side until they're golden brown.

You can serve these crab cakes as an appetizer, on a bed of salad greens, or as a slider. For a slider, pop your crab cake in a bun with some mayo, lettuce, and tomato—delicious!

If you're feeling extra adventurous, you can even add some hot sauce and creole seasoning to the mix, as suggested by 201 Restaurant & Bar. Or, if you're after a lactose-free option, Cabot Creamery recommends their crab cakes with horseradish cheddar—a zesty addition to your crab cakes.

Crab cakes with horseradish cheddar

Crab cakes are a variety of fishcakes that are especially popular in the United States. While crab cakes are usually made with crab meat, breadcrumbs, mayonnaise, mustard, eggs, and seasonings, there are many variations of the dish. For example, some people like to add cheese to their crab cakes.

One type of cheese that pairs well with crab cakes is horseradish cheddar. Crab cakes with horseradish cheddar are both easy to make and delicious. The addition of horseradish cheddar adds a nice zing to the rich flavour of the crab.

To make crab cakes with horseradish cheddar, you will need the following ingredients: lump crabmeat, celery, red or yellow onion, parsley, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, horseradish cheddar, mayonnaise, panko breadcrumbs, an egg, and some canola oil.

• Combine the crabmeat, celery, onion, parsley, mustard, lemon juice, Worcestershire sauce, and Old Bay seasoning in a medium bowl.
• Add the cheddar, mayonnaise, breadcrumbs, and egg to the bowl and mix everything together gently but thoroughly.
• Shape the mixture into six equal-sized patties.
• Cover the patties with plastic wrap and refrigerate for at least an hour or until you are ready to cook them.
• Place a large skillet over medium heat and add the canola oil. Heat the oil until it is shimmering, which should take about two minutes.
• Add the crab cakes to the pan and cook them for about four minutes on each side, or until they are golden brown and cooked through.

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. They are perfect for backyard gatherings, barbecues, or family dinners. 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 offer a delightful combination of flavours and textures that will leave your taste buds craving for more.

Ingredients

• Fresh lump crabmeat
• Cream cheese
• Grated Parmesan cheese
• Worcestershire sauce
• Old Bay seasoning
• Fresh parsley
• Japanese breadcrumbs (panko)
• Butter, melted
• Chives
• Garlic
• Lemon zest
• Egg yolk

Instructions

• Preheat your oven to 350°F (180°C). Grease 24 mini muffin cups or line a baking sheet if you prefer larger crab cakes.
• Remove any shells or cartilage from the crabmeat and drain excess liquid.
• In a mixing bowl, combine softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest, and egg yolk. Stir until well blended.
• Fold in the crabmeat and chopped fresh parsley.
• In a separate bowl, mix grated Parmesan cheese, melted butter, and panko breadcrumbs. Toss until the breadcrumbs are fully coated.
• For mini crab cakes, spoon 1 tablespoon of the breadcrumb mixture into each muffin cup, pressing it onto the bottom and sides to form a crust. For larger crab cakes, form the breadcrumb mixture into flat cakes.
• Spoon 1 tablespoon of the crabmeat mixture into each crust or on top of the breadcrumb cakes.
• Bake for approximately 25 minutes, or until the crab cakes are golden brown.
• Let the crab cakes cool for about 5 minutes before removing them from the pan.
• Serve warm or at room temperature with a dollop of chive aioli.

Tips and Variations

• You can make the crab mixture and chive aioli a day in advance and store them in the refrigerator.
• If you prefer a stronger crab flavour, feel free to adjust the ratio of crabmeat to the filling.
• For an extra crispy crust, press the breadcrumb mixture firmly into the muffin cups or cakes.
• Get creative with your serving suggestions! Crab cakes can be served as an appetizer, on a bed of greens, as a slider, or even on a bed of Parmesan-baked potatoes.

Frequently asked questions