Cheddar Bay Crab Cakes with Lemon Butter Drizzle
A delicious blend of lump crab meat and sharp cheddar cheese, these crab cakes are crispy on the outside and tasty on the inside, topped with a zesty lemon butter drizzle.
Servings: 6 servings
Calories: 300kcal
Ingredients
For the crab cakes
- 1 lb lump crab meat Fresh lumps of crab create a delightful texture that melts in your mouth.
- 1/2 cup panko breadcrumbs These light, airy breadcrumbs provide that perfect crunch.
- 1/2 cup shredded sharp cheddar cheese Adds a rich, savory flavor that complements the crab beautifully.
- 1 large egg Binds the ingredients together without compromising the cake's lightness.
- 1/4 cup mayonnaise A creamy addition that keeps the cakes moist.
- 1 tbsp melted butter Enhances flavor and adds richness to the mixture.
- 1 tbsp lemon juice Brightens everything with a fresh zing.
- 1 tsp Dijon mustard Adds a depth of flavor with a hint of acidity.
- 1 tsp fresh parsley, chopped For a pop of color and freshness.
- 1 tsp Old Bay seasoning The classic seafood seasoning that brings warmth and a hint of spice.
- 1/2 tsp garlic powder Adds an aromatic touch.
- 1/4 tsp salt and black pepper Just the right amount for flavor enhancement.
- 2 tbsp olive oil (for frying) Necessary for achieving that crispy exterior.
For the lemon butter drizzle
- 1/4 cup unsalted butter Melts beautifully to enrich your crab cakes.
- 2 tbsp fresh lemon juice Brings a citrusy brightness.
- 1 tsp fresh parsley, chopped Specks of green adding freshness to the finishing touch.
- 1/2 tsp garlic powder A continuation of the savory experience.
- pinch salt Just to enhance the flavor.
Instructions
Preparation
- In a mixing bowl, combine the lump crab meat, panko breadcrumbs, shredded cheddar cheese, egg, mayonnaise, melted butter, lemon juice, Dijon mustard, chopped parsley, Old Bay seasoning, garlic powder, salt, and black pepper.
- Gently mix with your hands or a spatula to maintain the integrity of the crab meat. Shape the mixture into six even patties and refrigerate them for at least 30 minutes to allow them to firm up.
Cooking
- Heat olive oil in a skillet over medium heat. Carefully place the chilled crab cakes in the hot oil, leaving enough space between them to ensure even cooking.
- Sauté the crab cakes for 3-4 minutes per side or until they turn a stunning golden brown and crispy.
- Once cooked, transfer them to a plate lined with paper towels to absorb any excess oil, keeping them warm while you prepare the drizzle.
Making the Drizzle
- In a small saucepan, melt the unsalted butter over low heat.
- Once melted, stir in the fresh lemon juice, garlic powder, chopped parsley, and a pinch of salt. Allow the mixture to blend seamlessly, creating a luxurious drizzle that will enhance the crab cakes.
Serving
- Arrange the crispy crab cakes on a serving platter and generously drizzle the warm lemon butter over them.
- For an added touch, garnish with extra parsley and serve alongside fresh lemon wedges.
Notes
Consider adding a hint of chopped green onions or a splash of hot sauce for some heat. Prepare the crab cake mixture a day ahead and let it chill overnight for convenience. Opt for a cast-iron skillet for better heat retention and a superior crust.