Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful appetizer or main dish that combines tender lump crab meat with sharp cheddar cheese and flavorful seasonings. Crispy on the outside and moist inside, the crab cakes are pan-fried to golden perfection and finished with a zesty lemon butter drizzle for an extra burst of flavor. Perfect for entertaining or a quick gourmet meal in under 30 minutes.
Ingredients
Scale
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
- Mix Ingredients: In a large bowl, gently combine crab meat, shredded cheddar cheese, crushed crackers, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and chopped parsley. Season with salt and pepper and mix carefully to keep the crab meat in large chunks for texture.
- Form Patties: Shape the mixture into 8 to 10 small patties, pressing lightly so they hold together but remain tender.
- Cook Crab Cakes: Heat the butter or oil in a large skillet over medium heat. Cook the crab cakes in batches, frying each side for 3 to 4 minutes until golden brown and cooked through.
- Prepare Lemon Butter Drizzle: In a small bowl, mix melted unsalted butter with fresh lemon juice, chopped parsley, and garlic powder. Stir well to combine.
- Serve: Drizzle the lemon butter sauce over the cooked crab cakes before serving to add a bright, zesty finish.
Notes
- Use lump crab meat for best texture and flavor.
- Handle crab meat gently to keep chunks intact for the best bite.
- If desired, substitute crushed butter crackers with Cheddar Bay biscuit mix for a more authentic flavor.
- These crab cakes can be cooked in advance and reheated in a skillet or oven to maintain crispiness.
- Adjust lemon juice in the drizzle to taste for more or less acidity.
