Print

CHEDDAR BAY CRAB CAKES WITH LEMON BUTTER DRIZZLE Recipe

CHEDDAR BAY CRAB CAKES WITH LEMON BUTTER DRIZZLE Recipe
Print Recipe

★★★★★

4.9 from 9 reviews

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle combine lump crab meat and shredded cheddar cheese into crispy baked patties, topped with a luscious lemon butter sauce. Perfect as a savory appetizer or main dish, they offer a flavorful twist on classic crab cakes with a cheesy Southern-inspired flair.

Ingredients

Scale

For the 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 black pepper, to taste

For the Lemon Butter Drizzle:

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

Instructions

  1. Prepare the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to ensure the crab cakes don’t stick and cook evenly.
  2. Mix the Crab Cake Mixture: In a large bowl, gently combine lump crab meat, shredded cheddar cheese, eggs, breadcrumbs, chopped green onions, fresh parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and black pepper. Be careful not to break up the crab meat too much to keep the cakes tender.
  3. Shape the Crab Cakes: Form the mixture into evenly sized patties, about 8 to 10 depending on size preference. Place them spaced out on the prepared baking sheet to allow even cooking.
  4. Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the crab cakes are golden brown and crispy on the edges.
  5. Make the Lemon Butter Drizzle: While the crab cakes bake, melt butter in a small saucepan over low heat. Stir in lemon juice and garlic powder until smooth and fragrant to create the drizzle.
  6. Serve: Transfer the baked crab cakes to a serving plate. Drizzle the warm lemon butter sauce generously over the top. Garnish with additional fresh parsley if desired and serve immediately for best flavor.

Notes

  • For extra cheesy crab cakes, use Cheddar Bay biscuit mix instead of regular breadcrumbs.
  • Handle the crab meat gently to maintain chunks and texture.
  • If you prefer, crab cakes can be pan-fried in a little oil over medium heat for a crispier exterior.
  • Make the lemon butter drizzle fresh to keep its bright flavor.
  • These crab cakes can be made ahead and refrigerated before baking; just add a few extra minutes to cooking time if cold from the fridge.

Nutrition

Keywords: crab cakes, cheddar crab cakes, lemon butter sauce, seafood appetizer, baked crab cakes, Old Bay seasoning, Cheddar Bay biscuit mix, easy crab recipe

Find it online: https://maicook.com/cheddar-bay-crab-cakes-with-lemon-butter-drizzle-recipe/