Cheddar Bay Crab Cakes with Lemon Butter Drizzle
These Cheddar Bay Crab Cakes bring the famous bold flavors of the coast to your table. Succulent lump crab meat is gently mixed with shredded sharp cheddar, fresh herbs, and a hint of lemon and Old Bay seasoning, then pan-fried to a golden crisp. Finished with a tangy lemon butter drizzle, these cakes make a delicious appetizer or light main course.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 crab cakes
- Category: Appetizer / Seafood
- Method: Pan-frying
- Cuisine: American / Seafood
Ingredients
## For the Crab Cakes:
– 1 lb lump crab meat, checked for shells
– 1/2 cup breadcrumbs
– 1/4 cup mayonnaise
– 1 large egg, lightly beaten
– 1/4 cup shredded sharp cheddar cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon Dijon mustard
– 1 teaspoon Old Bay seasoning
– 1/2 teaspoon lemon zest
– Salt and pepper, to taste
– 2 tablespoons all-purpose flour (optional, for binding)
– Vegetable oil or clarified butter, for frying
## For the Lemon Butter Drizzle:
– 4 tablespoons unsalted butter
– Juice of 1 lemon
– 1 clove garlic, minced (optional)
– Salt, to taste
– 1 tablespoon chopped fresh parsley (for garnish)
Instructions
1. In a large bowl, very gently toss together the crab meat, breadcrumbs, mayonnaise, egg, cheddar cheese, parsley, Dijon mustard, Old Bay seasoning, lemon zest, and a pinch each of salt and pepper. If the mixture seems too loose, sprinkle in the flour and mix lightly until just combined.
2. Shape the mixture into 8 equal-sized patties. Place the patties on a plate, cover, and chill in the refrigerator for about 30 minutes to help them firm up.
3. Meanwhile, heat about 2 tablespoons of oil or clarified butter in a large skillet over medium heat. Fry the crab cakes in batches for 3–4 minutes per side until they are golden brown and crisp. Transfer to paper towels to drain.
4. In a small saucepan over medium heat, melt the butter. Stir in the lemon juice and minced garlic (if using) and season lightly with salt. Remove from heat.
5. Drizzle the warm lemon butter over the crab cakes and garnish with additional chopped parsley.
6. Serve immediately with extra lemon wedges, if desired.
Notes
– Handle the crab meat gently to preserve its texture.
– If you prefer a firmer cake, chill the patties for an extra 10 minutes before frying.
– These cakes are best served hot and fresh. Enjoy them as an appetizer or paired with a crisp salad for a light main dish.
Nutrition
- Serving Size: 1 cake
- Calories: ~250 kcal
- Sugar: ~2 g
- Sodium: ~450 mg
- Fat: ~15 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~9 g
- Trans Fat: 0g
- Carbohydrates: ~15 g
- Fiber: ~1 g
- Protein: ~12 g
- Cholesterol: ~110 mg