Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful appetizer or main dish featuring tender lump crab meat blended with sharp cheddar, crispy crackers, and a hint of Old Bay seasoning. Pan-fried until golden brown and topped with a zesty lemon butter drizzle, they bring a perfect balance of rich and fresh flavors in just 25 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 the lump crab meat, shredded cheddar cheese, crushed butter crackers, egg, mayonnaise, Dijon mustard, fresh lemon juice, Old Bay seasoning, and chopped parsley. Season with salt and pepper, mixing carefully to keep the crab meat in large pieces for texture.
- Form Patties: Shape the crab mixture into 8-10 small patties by gently pressing them to hold their shape without compacting too tightly, ensuring they stay tender once cooked.
- Cook Crab Cakes: Heat butter or oil in a large skillet over medium heat. Fry the crab cakes in batches, cooking each side for about 3-4 minutes until they are golden brown and cooked through. Remove and keep warm.
- Prepare Lemon Butter Drizzle: In a small bowl, combine the melted unsalted butter, fresh lemon juice, chopped parsley, and garlic powder. Mix well to integrate the flavors.
- Serve: Drizzle the lemon butter mixture generously over the cooked crab cakes just before serving to add a fresh and zesty finish that complements the savory crab.
Notes
- Be gentle when mixing to keep crab meat in large chunks for better texture.
- Use butter or oil with a high smoke point to avoid burning while frying.
- If you prefer, bake the crab cakes at 400°F (200°C) for 12-15 minutes as a healthier alternative.
- Old Bay seasoning adds the classic flavor; adjust amount to taste if sensitive to spice.
- Serve immediately for best texture and flavor.
