Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe

Introduction

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle offer a delightful blend of savory crab, sharp cheddar, and zesty lemon. Crisp on the outside and tender inside, they make for an impressive appetizer or main dish that’s easy to prepare at home.

Ingredients

• 1 lb lump crab meat
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1 cup breadcrumbs
• 1/4 cup chopped green onions
• 1 tbsp chopped fresh parsley
• 1/2 cup mayonnaise
• 1 tsp minced garlic
• Juice of 1 lemon
• 1 tsp Old Bay seasoning
• Salt and pepper, to taste
• 1/4 cup butter
• 1 tbsp lemon juice
• 1/2 tsp garlic powder

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the crab meat, cheddar cheese, eggs, breadcrumbs, green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently to combine.
3. Step 3: Shape the mixture into evenly sized patties and arrange them on the prepared baking sheet.
4. Step 4: Bake the crab cakes for 25-30 minutes, or until they turn golden brown on top and are cooked through.
5. Step 5: While the crab cakes bake, melt the butter in a small saucepan over low heat. Stir in the lemon juice and garlic powder, then keep the lemon butter warm.
6. Step 6: Remove the crab cakes from the oven and drizzle the warm lemon butter over them just before serving.

Tips & Variations

• For an extra cheesy twist, substitute Cheddar Bay biscuit mix for the breadcrumbs in the crab cake mixture.
• Chilling the formed crab cakes in the refrigerator before baking helps them hold their shape and prevents crumbling.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through to preserve their crisp texture. The lemon butter drizzle can be reheated briefly and added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat for this recipe?

Yes, canned crab meat can be used, but fresh or lump crab meat is preferred for the best texture and flavor.

Can I freeze these crab cakes?

Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet lined with parchment paper, freeze until firm, then transfer to a sealed container or bag. Bake them from frozen, adding a few extra minutes to the cooking time.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe

Print Recipe

★★★★★

4.4 from 66 reviews

These Cheddar Bay Crab Cakes are a delightful twist on classic crab cakes, packed with rich cheddar cheese and fresh crab meat, baked to golden perfection and topped with a luscious lemon butter drizzle. Perfect for a delicious appetizer or main course, they bring together savory flavors and a comforting texture, enhanced by a zesty finish.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 crab cakes 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crab Cakes

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

Lemon Butter Drizzle

• 1/4 cup butter
• 1 tbsp lemon juice
• 1/2 tsp garlic powder

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the crab cakes.
2. Mix Ingredients: In a large bowl, combine lump crab meat, shredded cheddar cheese, eggs, breadcrumbs, chopped green onions, fresh parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently to evenly incorporate all ingredients without breaking up the crab meat.
3. Form Patties: Shape the crab mixture into evenly sized patties and arrange them on the prepared baking sheet, spacing them apart to ensure even cooking.
4. Bake Crab Cakes: Place the baking sheet in the preheated oven and bake the crab cakes for 25-30 minutes, or until they turn golden brown and firm to the touch.
5. Prepare Lemon Butter: While the crab cakes bake, melt butter in a small saucepan over low heat. Stir in lemon juice and garlic powder, then keep the drizzle warm until serving.
6. Serve: Once baked, drizzle the warm lemon butter over the crab cakes just before serving for a bright, buttery finish.
7. Optional Tips: For extra cheesy flavor, substitute traditional breadcrumbs with Cheddar Bay biscuit mix. Refrigerate the crab cakes before baking to help them hold their shape and firm up.

Notes

• Refrigerate crab cakes before cooking to help them hold their shape.
• Substitute breadcrumbs with Cheddar Bay biscuit mix for an enhanced cheesy flavor.
• Ensure gentle mixing to maintain the lumpiness of the crab meat for better texture.
• Serve immediately after drizzling with lemon butter for best flavor and presentation.

Keywords: Crab Cakes, Cheddar Bay, Lemon Butter, Seafood Appetizer, Baked Crab Cakes, Cheesy Crab Cakes