Cheesy Crab Cakes with Creamy Sauce

Serving: These crab cakes are perfect with a side of roasted vegetables, a fresh salad, or served over rice.
Storage: Store leftover crab cakes and sauce in separate airtight containers in the fridge for up to 2 days. Reheat gently in a pan or microwave.
Variations
Spicy Kick: Add a pinch of cayenne pepper or a dash of hot sauce to the creamy sauce for a spicy twist.
Gluten-Free: Use gluten-free breadcrumbs and a gluten-free Worcestershire sauce for a gluten-free version.
FAQ
Q: Can I use imitation crab meat?
A: Yes! You can substitute imitation crab meat for lump crab meat, though the flavor and texture may be slightly different.

Q: How can I make the crab cakes ahead of time?
A: You can prep the crab cakes in advance and store them in the fridge until you’re ready to cook. You can also freeze the uncooked patties for up to 1 month.

Recipe Information
Prep Time: 20 minutes (plus 30 minutes for refrigeration)
Cook Time: 15-20 minutes
Total Time: 40-45 minutes
Servings: 4-6
Calories per Serving: Approximately 300 kcal (depending on size and toppings)
These Cheesy Crab Cakes with Creamy Sauce are a savory, cheesy, and indulgent treat that is sure to satisfy your cravings. Enjoy!