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Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Savory crab cakes loaded with lump crab meat, sharp cheddar cheese, and classic Old Bay seasoning, topped with a rich lemon butter drizzle for the perfect balance of seafood flavors and zesty citrus.

 

  • Total Time: 1 hour 20 minutes (including 30 minutes chilling time)
  • Yield: 6 crab cakes 1x

Ingredients

Scale

Crab Cakes

  • 1 pound lump crab meat, picked over for shells
  • 1 cup cheddar cheese, shredded
  • 2 large eggs
  • 1 cup breadcrumbs (or Cheddar Bay biscuit mix for extra flavor)
  • 1/4 cup green onions, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup mayonnaise
  • 1 teaspoon garlic, minced
  • Juice of 1 lemon
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste

Lemon Butter Drizzle

  • 1/4 cup butter
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder

Instructions

  1. Prepare the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. This preparation ensures your crab cakes will cook evenly and won’t stick to the pan, preserving their perfect shape.
  2. Mix the Ingredients: In a large bowl, gently combine the lump crab meat, shredded cheddar cheese, eggs, breadcrumbs, chopped green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Fold the ingredients together carefully to avoid breaking up the crab meat too much, which helps maintain the delicate texture of the cakes.
  3. Form the Patties: Using your hands or an ice cream scoop, form the mixture into even-sized patties about 3 inches wide and 1 inch thick. Place them on the prepared baking sheet. For best results, refrigerate the formed patties for 30 minutes to help them firm up. This chilling time is crucial as it allows the binding ingredients to set, reducing the chance of your crab cakes falling apart during cooking.
  4. Bake the Crab Cakes: Bake in the preheated oven for 25-30 minutes, or until the crab cakes are golden brown and heated through. They should reach an internal temperature of 165°F. Baking rather than frying creates a healthier crab cake while still achieving that desirable golden exterior and maintaining the moisture inside.
  5. Prepare the Lemon Butter Drizzle: While the crab cakes are baking, make the lemon butter drizzle. In a small saucepan over low heat, melt the butter. Once melted, remove from heat and stir in the lemon juice and garlic powder until well combined. Keep warm until ready to serve. This bright, tangy sauce adds a luxurious finish that complements the rich flavors of the crab.
  6. Serve: Transfer the hot crab cakes to serving plates. Drizzle each cake with the warm lemon butter sauce just before serving. Garnish with additional chopped parsley or lemon wedges if desired. Serving immediately ensures the perfect contrast between the crisp exterior of the crab cake and the warm, melty sauce.

Notes

  • For the best flavor, use fresh lump crab meat rather than canned or imitation crab.
  • If using Cheddar Bay biscuit mix instead of regular breadcrumbs, reduce the salt as the mix already contains sodium.
  • These crab cakes can be formed ahead of time and refrigerated for up to 24 hours before baking.
  • For a crispier exterior, you can lightly brush the cakes with melted butter before baking.
  • Leftover crab cakes can be refrigerated for up to 2 days and reheated in a 350°F oven until warmed through.
  • Author: bestfeed
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main-course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 crab cake
  • Calories: 385
  • Sugar: 2g
  • Sodium: 780mg
  • Fat: 27g
  • Saturated Fat: 10g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 1g
  • Protein: 24g
  • Cholesterol: 175mg

Find it online: https://bestfeed.us/cheddar-bay-crab-cakes-with-lemon-butter-drizzle/