Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
These Cheddar Bay Crab Cakes with a zesty Lemon Butter Drizzle combine tender lump crab meat with sharp cheddar cheese and savory seasonings, baked to golden perfection. The lemon butter drizzle adds a bright, buttery finish, making these crab cakes a delicious and elegant appetizer or main dish perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Crab Cakes
- 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
Lemon Butter Drizzle
- 1/4 cup butter
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Ingredients: In a large bowl, 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. Mix well until all ingredients are evenly incorporated.
- Form Patties: Shape the crab mixture into evenly sized patties and arrange them on the prepared baking sheet, spacing them evenly to ensure uniform baking.
- Bake Crab Cakes: Bake the patties in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through, ensuring a crispy exterior and tender interior.
- Prepare Lemon Butter: 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 mixture warm for drizzling.
- Serve: Once the crab cakes are baked, remove them from the oven and drizzle the warm lemon butter over each crab cake just before serving for a delicious and tangy finish.
- Optional Substitute: For an extra cheesy flavor, you can substitute Cheddar Bay biscuit mix in place of breadcrumbs when mixing the crab cake ingredients.
- Chill Before Baking: Refrigerate the formed crab cakes before baking to help them firm up, which prevents them from falling apart during cooking.
Notes
- Using lump crab meat ensures tender, flavorful crab cakes with minimal shells.
- Chilling the crab cakes before baking helps maintain their shape during cooking.
- Substitute Cheddar Bay biscuit mix for breadcrumbs to add a richer, cheesier taste.
- Serve with lemon wedges or a simple tartar sauce for added flavor.
- Ensure the butter does not boil during melting to preserve a smooth lemon butter sauce.
