Cheesecake Factory Crab Cakes

These delicious crab cakes are easy to prepare and will be a hit with family and guests. They are great as a main dish or appetizer.

The Cheesecake Factory is renowned for its diverse menu featuring a wide array of delectable dishes, including their mouthwatering Crab Cakes. These delectable appetizers are a favorite among seafood enthusiasts, offering a delightful combination of succulent lump crabmeat and flavorful seasonings.

Cheesecake Factory Crab Cakes are crafted using high-quality lump crabmeat, which ensures a sweet and tender texture. The crabmeat is delicately blended with ingredients like plain breadcrumbs, mayonnaise, green onions, red bell peppers, fresh parsley, and a touch of Old Bay Seasoning for a burst of flavor. The addition of prepared yellow mustard adds a tangy twist, enhancing the overall taste profile of the crab cakes.

Once the ingredients are skillfully combined, the mixture is carefully formed into small cakes and coated with Panko breadcrumbs, known for their light and crispy texture. These cakes are then pan-fried in vegetable oil until they turn golden brown, creating a delightful crust that complements the moist and succulent interior.

Served with a side of tartar sauce or remoulade, Cheesecake Factory Crab Cakes provide a delightful combination of flavors and textures that leave patrons craving for more. Whether enjoyed as an appetizer or as part of a satisfying seafood feast, these crab cakes exemplify the Cheesecake Factory’s commitment to providing a memorable dining experience with every dish they serve.

SERVES: 6

INGREDIENTS:

• ½ pound lump crabmeat
• 3 tablespoons plain breadcrumbs
• 2 tablespoons mayonnaise
• 2 tablespoons minced green onions
• 2 tablespoons minced red bell peppers
• ½ beaten egg
• 1 teaspoon minced fresh parsley
• 1 teaspoon Old Bay Seasoning
• ½ teaspoon prepared yellow mustard
• ¼ cup Panko bread crumbs
• Vegetable oil for frying

INSTRUCTIONS:

1. In a large bowl, combine lump crabmeat, plain breadcrumbs, mayonnaise, minced green onions, minced red bell peppers, beaten egg, minced parsley, Old Bay Seasoning, and prepared yellow mustard. Carefully fold the ingredients together, being cautious not to over-stir and break apart the crab lumps.
2. Using your hands or a spoon, fill 6 cups of a clean muffin tin with equal amounts of the crab mixture. Gently press down on each cake to flatten the top slightly, being careful not to press too hard.
3. Cover the muffin tin with plastic wrap and refrigerate for a couple of hours. Chilling the crab cakes helps them hold their shape while frying.
4. After the crab cakes have chilled, heat about ¼ inch of vegetable oil in a large skillet over medium-low heat.
5. Place the Panko breadcrumbs in a shallow bowl. Carefully turn the chilled crab cakes out onto a plate. Roll each cake in the breadcrumbs to coat them evenly.
6. Test the oil by dropping a pinch of breadcrumbs into the pan. If it sizzles, the oil is ready.
7. Sauté the crab cakes in the hot oil for 1½–3 minutes on each side or until they turn golden brown.
8. Once done, remove the crab cakes from the skillet and drain them on paper towels to remove excess oil.