Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe

Introduction

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful twist on a classic favorite. Packed with savory crab, sharp cheddar, and fresh herbs, these crab cakes are baked to golden perfection and finished with a tangy lemon butter sauce.

Ingredients

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

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the crab meat, cheddar cheese, eggs, breadcrumbs, green onions, parsley, mayonnaise, garlic, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently to combine.
3. Step 3: Shape the mixture into patties and arrange them on the prepared baking sheet.
4. Step 4: Bake for 25-30 minutes, or until the crab cakes are golden brown and cooked through.
5. Step 5: 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 warm.
6. Step 6: Drizzle the warm lemon butter over the crab cakes just before serving.

Tips & Variations

• Substitute Cheddar Bay biscuit mix for the breadcrumbs to add extra cheesy flavor and a bit of a herby twist.
• Chill the crab cake mixture in the refrigerator before shaping to help the patties hold together better while baking.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through to maintain their texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat for this recipe?

Yes, canned crab meat can be used as a convenient substitute, but fresh lump crab meat will give the best texture and flavor.

Can I pan-fry the crab cakes instead of baking?

Absolutely. Pan-frying in a bit of oil will give the crab cakes a crispy exterior, but be careful when flipping to avoid breaking them apart.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

Delight in these Cheddar Bay Crab Cakes topped with a luscious lemon butter drizzle. Packed with lump crab meat, sharp cheddar cheese, and seasoned with Old Bay, these golden-baked crab cakes are a perfect appetizer or main dish that combines rich flavors with a buttery citrus kick.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 6–8 crab cakes 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crab Cakes

• 1 lb lump crab meat
• 1 cup shredded cheddar cheese
• 2 large eggs
• 1 cup breadcrumbs (or substitute with 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 pepper, to taste

Lemon Butter Drizzle

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

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
2. Mix crab cake ingredients: In a large bowl, thoroughly combine the lump crab meat, shredded cheddar cheese, eggs, breadcrumbs, chopped green onions, fresh parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, and salt and pepper to taste. This mixture forms the flavorful base of your crab cakes.
3. Shape into patties: Using your hands, form the crab mixture into evenly sized patties and arrange them neatly on the prepared baking sheet, ensuring they have space between them for proper cooking.
4. Bake the crab cakes: Place the baking sheet in the preheated oven and bake for 25-30 minutes. The crab cakes are done when they develop a golden brown crust and are heated through.
5. Make the lemon butter drizzle: While the crab cakes bake, melt the butter gently in a small saucepan over low heat. Stir in the lemon juice and garlic powder, then keep the drizzle warm until ready to serve.
6. Serve: Once the crab cakes are baked, transfer them to serving plates and drizzle the warm lemon butter sauce over each for a bright, buttery finish.
7. Optional chilling step: For firmer crab cakes that hold their shape better during baking, refrigerate the formed patties for at least 30 minutes before baking.
8. Optional ingredient substitution: Substitute the breadcrumbs with Cheddar Bay biscuit mix for an extra cheesy flavor and added texture in the crab cakes.

Notes

• Refrigerating the crab cake patties before baking helps them stay together and improves texture.
• Using lump crab meat ensures a delicate flaky texture and premium crab flavor.
• Cheddar Bay biscuit mix can be used in place of breadcrumbs for a richer, cheesy taste.
• Adjust Old Bay seasoning and salt according to your preferred flavor intensity.
• For crispier crab cakes, broil for an additional 1-2 minutes after baking but watch closely to prevent burning.
• Serve with a fresh salad or steamed vegetables for a balanced meal.

Keywords: crab cakes, cheddar bay crab cakes, lemon butter drizzle, seafood appetizer, baked crab cakes, easy crab recipe