Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle combine succulent lump crab meat with sharp cheddar and buttery crackers, pan-fried to a golden crisp and finished with a bright, tangy lemon butter sauce. Perfect for an elegant yet easy appetizer or main dish, the recipe balances savory seafood flavors with fresh herbs and a zesty drizzle to elevate your meal.
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
- Combine Ingredients: In a large bowl, gently fold together the lump crab meat, shredded cheddar cheese, crushed butter crackers, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and chopped parsley. Season the mixture with salt and pepper. Mix carefully to avoid breaking up the crab meat too much, maintaining sizeable chunks.
- Form Patties: Shape the crab mixture into 8 to 10 small patties by pressing the mixture gently to hold its shape without compacting it too tightly. This ensures they cook evenly and stay tender inside.
- Cook Crab Cakes: Heat butter or oil in a large skillet over medium heat. Add the crab cakes in batches to avoid crowding the pan. Fry each side for about 3 to 4 minutes, or until they develop a golden brown crust and are cooked through. Remove and drain on paper towels if needed.
- Prepare Lemon Butter Drizzle: In a small bowl, mix the melted unsalted butter with fresh lemon juice, chopped parsley, and garlic powder. Stir well to blend all flavors evenly.
- Serve: Drizzle the lemon butter sauce over the cooked crab cakes just before serving to add a bright, buttery finish that complements the rich crab and cheddar flavors perfectly.
Notes
- Use lump crab meat for the best texture and flavor, ensuring shells are fully picked through.
- Butter crackers can be substituted with Cheddar Bay biscuit mix for a more authentic taste.
- Handle the crab mixture gently to keep the cakes tender with large crab chunks.
- Cooking in batches prevents overcrowding and promotes even browning.
- If preferred, you can bake the crab cakes at 375°F for 15-18 minutes as a lighter cooking alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
