Cheesy Crab Cakes with Creamy Sauce

In a large bowl, mix together all the crab cake ingredients—lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, red bell pepper, lemon juice, and shredded cheddar cheese. Gently fold the ingredients together, being careful not to break up the crab too much. Shape the mixture into small patties and refrigerate for 30 minutes to help them firm up.

2️⃣ Cook the Crab Cakes:
Heat butter or oil in a pan over medium heat. Once the pan is hot, fry the crab cakes for 3-4 minutes per side, or until they are golden brown and crispy. Remove from the pan and set aside.

3️⃣ Make the Creamy Sauce:
In a saucepan, melt butter over medium heat. Add the minced garlic and chopped red bell pepper, cooking for about 2 minutes until softened. Stir in heavy cream, paprika, salt, and pepper. Bring to a simmer and cook for another 2-3 minutes. Stir in Parmesan cheese until the sauce is creamy and smooth.

4️⃣ Serve & Enjoy:
Drizzle the creamy sauce over the crispy crab cakes. Garnish with additional fresh parsley and enjoy!

Serving & Storage Tips