Cheddar and Crab cupCakes

crab cheddar cakaes

Is there anyone up for a cheddar bay crab cake? I love those appetizers that come on the side whenever I go to Red lobster so much that I tried making it at home. Recently, I bought a book that has some amazing recipes and luckily, there was one for a cheddar bay crab cake. I just thought I’ll share it with everyone just in case someone else wants to make it at home. Below is the recipe for the cheddar bay crab cake. It might look a little different after its cook but it still taste delicious.


2 cups Bisquick baking mix

1 3/4 cup finely shredded cheddar cheese

2/3 cups milk

2 tablespoons butter, melted and divided

1/4 teaspoon garlic powder

1/2 teaspoon fine parsley flakes

1/3 cup crab meat (fresh or canned lump)


1. Preheat oven to 450 degrees.

2. Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand until well-combined.

3. Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.

4. Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger.

5. Sprinkle the crab over the top of the dough.

6. Sprinkle the remaining cheese over the crab. Don’t go all of the way to the edge of the dough – leave a margin of a half-inch or so around the edge.

7. Bake for 14-16 minutes or until the cheese on top begins to slightly brown. 8. Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into 8 pieces and serve hot and enjoy.

Well I hope you like the cheddar crab cakes as much as I did. The recipe credit goes to the original owners and I do not take credit for any of their work.

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