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