Homemade Cheddar Bay Crab Cakes With Lemon Butter Drizzle Recipe

Crispy, golden cheddar bay crab cakes dance with vibrant flavors that will make your taste buds sing.

Packed with succulent crab meat and zesty seasonings, these delectable bites bring coastal charm right to your kitchen.

Melted cheese adds a rich, tangy dimension that sets these cakes apart from ordinary seafood fare.

Delicate herbs and a bright lemon butter drizzle create a harmonious balance of textures and tastes.

Each morsel promises a delightful journey through maritime culinary excellence.

Southern coastal traditions inspire this irresistible appetizer that beckons you to savor every single bite.

Seafood enthusiasts will absolutely fall in love with this simple yet spectacular recipe.

What Makes These Crab Cakes So Irresistible

• Savor Seafood Sophistication: Transform ordinary crab cakes into a gourmet delight with rich cheddar cheese and zesty seasonings that elevate the classic recipe.
• Master Quick Culinary Magic: Create restaurant-quality crab cakes in your kitchen with simple ingredients and straightforward cooking techniques that guarantee delicious results.
• Customize with Ease: Adjust spice levels and ingredients to suit personal preferences, making this recipe perfect for adapting to family tastes and dietary needs.
• Impress Without Stress: Prepare an elegant dish that looks and tastes professional without requiring advanced cooking skills, ideal for casual dinners or special gatherings.

Ingredients for Crab Cakes with Lemon Drizzle

• Crab Meat: Fresh, succulent seafood that forms the heart of these delightful cakes.
• Cheddar Cheese: Sharp and tangy cheese that adds rich flavor and creamy texture.
• Biscuit Mix: Provides a crispy coating and helps bind the crab cakes together.

• Mayonnaise, Egg: Help hold the crab cakes together and add moisture.
• Dijon Mustard, Old Bay Seasoning, Garlic Powder, Cayenne Pepper: Enhance the overall taste with zesty and aromatic notes.
• Parsley: Adds a fresh, herbal touch to the crab cakes.

• Butter, Lemon Juice, Lemon Zest: Create a bright, citrusy sauce that complements the rich crab cakes.
• Honey, Salt: Balance the flavors and add subtle sweetness to the drizzle.

How to Cook Cheddar Bay Crab Cakes Just Right

Step 1: Mix Crab Cake Ingredients

• Succulent crab meat
• Sharp cheddar cheese
• Crushed biscuit mix
• Creamy mayonnaise
• Fresh egg
• Tangy Dijon mustard
• Chopped parsley
• Old Bay seasoning
• Garlic powder
• Cayenne pepper (optional for heat)

Fold the ingredients together with a light touch, ensuring the mixture stays loose and doesn’t become tough. The goal is a delicate, cohesive blend that will hold its shape.

Step 2: Shape and Chill Crab Cakes

Form the mixture into 8-10 petite patties, placing them carefully on a baking sheet. Pop the sheet into the refrigerator and let the crab cakes chill for at least 30 minutes.

This helps them firm up and prevents falling apart during cooking.

Step 3: Sizzle the Crab Cakes

Melt butter in a large skillet over medium heat.

Carefully place the chilled crab cakes into the pan. Cook each side for 3-4 minutes until they develop a gorgeous golden-brown crust.

Transfer the cooked cakes to a paper towel-lined plate to absorb any excess oil.

Step 4: Whip Up Lemon Butter Drizzle

• Melted butter
• Fresh lemon juice
• Bright lemon zest
• Smooth honey
• Tiny pinch of salt

Blend until the ingredients create a silky, vibrant sauce.

Step 5: Serve and Garnish

Generously drizzle the lemon butter sauce over the hot crab cakes. Sprinkle with additional fresh parsley for a pop of color and extra flavor.

Serve immediately and watch your guests swoon!

Top Tips for Lemon Butter Crab Cakes

• Handle crab meat delicately to preserve its tender texture and prevent breaking apart during preparation.
• Refrigerate crab cake mixture for at least 30 minutes to help patties hold their shape and prevent falling apart while cooking.
• Use medium heat when pan-frying to achieve golden-brown exterior without burning the delicate crab meat.
• Add extra cayenne pepper or hot sauce for those who enjoy a spicy kick in their crab cakes.
• Replace biscuit mix with gluten-free breadcrumbs or crushed gluten-free crackers to accommodate dietary restrictions.

Delicious Ways to Serve Crab Cakes Differently

• Spicy Jalapeño Crab Cakes: Add finely chopped jalapeños to the mixture for a fiery kick that enhances the crab's delicate flavor.
• Mediterranean Herb Crab Cakes: Incorporate chopped fresh basil, oregano, and crumbled feta cheese for a Mediterranean-inspired version.
• Coconut Crusted Crab Cakes: Roll the patties in shredded coconut before cooking for a crispy, tropical exterior with a crunchy texture.
• Ranch-Style Crab Cakes: Mix in ranch seasoning and replace lemon butter with a homemade ranch drizzle for a creamy, tangy variation.

What Complements Cheddar Bay Crab Cakes Best

• Pair Zesty White Wine: Choose a crisp Sauvignon Blanc or Pinot Grigio to complement the crab cakes' rich, cheesy flavor and cut through the buttery sauce.
• Create Citrus Salad Side: Prepare a light arugula salad with segments of grapefruit and orange, dressed in a light vinaigrette to balance the crab cakes' richness.
• Match Herbal Cocktail Companion: Mix a refreshing gin-based cocktail with muddled fresh herbs like basil or thyme to echo the parsley notes in the crab cakes.
• Serve Crusty Bread Accent: Offer warm, crusty sourdough bread to soak up the delicious lemon butter drizzle and provide a textural contrast to the soft crab cakes.

Storing Cheddar Bay Crab Cakes the Right Way

• Store leftover crab cakes in an airtight container for up to 2 days. Place parchment paper between layers to prevent sticking and maintain their shape.
• Wrap each crab cake individually in plastic wrap, then place in a freezer-safe bag. Freeze for up to 1 month. Label the bag with the date and contents.
• Preheat oven to 375°F. Place crab cakes on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through to ensure even heating and crispy exterior.

FAQs

• How do I prevent my crab cakes from falling apart?

Use fresh lump crab meat, refrigerate the patties before cooking, handle them gently, and avoid flipping too many times during cooking. Binding ingredients like mayonnaise and egg help keep them together.

• Can I use canned crab meat instead of fresh?

Yes, but fresh lump crab meat provides better texture and flavor. If using canned, drain thoroughly and remove any shell pieces. Choose high-quality canned crab for best results.

• What if I don't have Old Bay seasoning?

Create a substitute by mixing paprika, celery salt, black pepper, and a pinch of cayenne. Alternatively, use a seafood seasoning blend that mimics Old Bay’s flavor profile.

Cheddar Bay Crab Cakes With Lemon Butter Drizzle Recipe

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4.7 from 36 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Delectable Cheddar Bay Crab Cakes with Lemon Butter Drizzle blend coastal Carolina flavors with irresistible cheesy goodness. Seafood enthusiasts will savor these golden-brown delights that promise a mouthwatering journey through rich, zesty marine cuisine you can’t resist.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) lump crab meat, picked over for shells

Cheese and Binding Ingredients:

• 1 cup shredded sharp cheddar cheese
• 1 cup crushed Cheddar Bay Biscuit mix (or substitute with seasoned breadcrumbs)
• 1 large egg, lightly beaten
• 1/4 cup mayonnaise

Seasonings and Herbs:

• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh parsley
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons unsalted butter, for frying

Lemon Butter Drizzle:

• 3 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon honey
• Pinch of salt

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Instructions

1. Craft a delicate blend of fresh crab meat with shredded cheddar cheese and crushed biscuit mix in a spacious mixing vessel, ensuring a gentle and careful incorporation of ingredients.
2. Introduce mayonnaise, beaten egg, Dijon mustard, chopped parsley, Old Bay seasoning, garlic powder, and optional cayenne for enhanced flavor profile. Fold ingredients gently without compressing the delicate mixture.
3. Meticulously form 8-10 uniform patties, maintaining a light touch to preserve the crab’s tender texture. Refrigerate for 30 minutes at 40°F to stabilize the cakes’ structure.
4. Preheat a large skillet over medium heat (around 350°F), melting butter to create a golden cooking surface. Carefully place crab cakes into the pan, allowing 3-4 minutes per side until achieving a crisp, bronzed exterior.
5. Transfer cooked crab cakes onto paper towels to absorb excess oil, preserving their crisp texture.
6. Whisk melted butter with fresh lemon juice, zesty lemon zest, honey, and a delicate pinch of salt to create a vibrant, tangy drizzle.
7. Plate the golden crab cakes and generously cascade the luminous lemon butter sauce over the top. Optionally garnish with additional fresh parsley for a final aromatic touch.

Notes

• Gently fold ingredients to maintain delicate crab meat texture, preventing tough, dense cakes.
• Chilling patties before cooking helps them hold shape and prevents breaking during pan-frying.
• Substitute regular breadcrumbs with gluten-free mix for celiac-friendly version, ensuring same crispy exterior.
• For lighter option, bake crab cakes at 400°F for 12-15 minutes instead of pan-frying, reducing overall fat content.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Appetizer, Lunch, Dinner
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 380 kcal
• Sugar: 2 g
• Sodium: 620 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.3 g
• Carbohydrates: 11 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 145 mg