Cheesy Crab Stuffed Seafood Cakes

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.

Step 2: In a large bowl, gently combine the crab meat, shrimp, cheddar, gruyere, panko, eggs, mayonnaise, and melted butter.

Step 3: Mix in the Old Bay, garlic powder, cayenne, parsley, green onions, salt, and pepper until fully incorporated.

Step 4: Form the mixture into 4 large mounds on the prepared baking sheet, packing gently so they hold together.

Step 5: Sprinkle the top of each cake with Parmesan cheese.

Step 6: Bake for 18 to 22 minutes, until the tops are golden brown and crispy.

Step 7: Remove from the oven and garnish with fresh green onions before serving.

Storage and Reheating Tips

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them unbaked on a baking sheet, then transfer to a freezer bag for up to one month.

To reheat, place frozen or refrigerated cakes on a baking sheet and bake at 375°F for 10 to 15 minutes until heated through and crispy again. Avoid the microwave as it will make them soggy.

For best results, serve these cakes fresh and warm with your favorite dipping sauce like tartar sauce or lemon aioli.