Savory crab cakes infused with cheddar cheese, herbs, and spices inspired by the classic Cheddar Bay biscuits. These delicious crab cakes are lightly crisped on the outside and perfectly tender on the inside, topped with a warm lemon butter drizzle for a bright, indulgent touch.
Ingredients:
Crab Cakes:
1 lb lump crab meat, picked over for shells
1/2 cup shredded cheddar cheese
1/2 cup crushed butter crackers (or Cheddar Bay biscuit mix)
1 large egg
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/2 tsp Old Bay seasoning
1 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp butter or oil, for frying
Lemon Butter Drizzle:
1/4 cup unsalted butter, melted
1 tbsp fresh lemon juice
1 tsp fresh parsley, chopped
1/4 tsp garlic powder
Directions:
In a large bowl, gently combine crab meat, cheddar cheese, crushed crackers, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and parsley. Season with salt and pepper, mixing carefully to keep crab meat in large pieces.
Shape the mixture into 8-10 small patties, pressing gently to hold their shape.
In a large skillet, heat the butter or oil over medium heat. Cook crab cakes in batches, 3-4 minutes on each side, until golden brown and cooked through.
For the lemon butter drizzle, combine melted butter, lemon juice, parsley, and garlic powder in a small bowl. Drizzle over the crab cakes before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 210 kcal | Servings: 8-10 crab cakes
Cheddar Bay Crab Cakes with Lemon Butter Drizzle
- Total Time: 25 minutes
- Yield: 8-10 crab cakes
Description
These Cheddar Bay Crab Cakes are a perfect blend of savory crab meat, cheddar cheese, and buttery cracker crumbs, inspired by Cheddar Bay biscuits. Golden, tender, and drizzled with a zesty lemon butter sauce, they’re a seafood favorite perfect for any occasion.
Ingredients
Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup shredded cheddar cheese
- 1/2 cup crushed butter crackers (or Cheddar Bay biscuit mix)
- 1 large egg
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 tsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp butter or oil, for frying
Lemon Butter Drizzle:
- 1/4 cup unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1 tsp fresh parsley, chopped
- 1/4 tsp garlic powder
Instructions
- Prepare the Crab Cakes: In a large bowl, gently mix the crab meat, cheddar cheese, crushed crackers, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and parsley. Add salt and pepper to taste. Avoid overmixing to preserve the lump crab texture.
- Shape the Patties: Form the mixture into 8-10 small patties, pressing lightly to hold their shape.
- Cook the Crab Cakes: Heat butter or oil in a skillet over medium heat. Cook the patties in batches, frying each side for 3-4 minutes until golden brown and fully cooked.
- Make the Lemon Butter Drizzle: Combine melted butter, lemon juice, parsley, and garlic powder in a small bowl.
- Serve: Drizzle the lemon butter over the warm crab cakes and serve immediately.
Notes
- For a spicier version, add a pinch of cayenne pepper to the crab cake mixture.
- Serve with a side of tartar sauce or a fresh green salad for a complete meal.
- Leftovers can be reheated in the oven to retain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American