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Cheddar Bay crab cakes topped with lemon butter drizzle on a plate
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Delight in these crispy and tender crab cakes infused with sharp cheddar and zesty lemon, topped with a buttery drizzle for a gourmet experience.
Prep Time30 minutes
Cook Time8 minutes
Total Time38 minutes
Course: Appetizer, Main Course
Cuisine: American, Seafood
Keyword: Cheddar Bay, Crab Cakes, Easy Dinner, Lemon Drizzle, Seafood Recipe
Servings: 6 servings
Calories: 250kcal

Ingredients

For the Crab Cakes

  • 1 lb lump crab meat Use high-quality lump crab meat for the best flavor.
  • 1/2 cup panko breadcrumbs
  • 1/2 cup shredded sharp cheddar cheese
  • 1 large egg
  • 1/4 cup mayonnaise Consider Greek yogurt as a substitute for a healthier option.
  • 1 tbsp melted butter For the crab cakes.
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp fresh parsley, chopped
  • 1 tsp Old Bay seasoning Can substitute with a mixture of celery salt, black pepper, and paprika.
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil For frying.

For the Lemon Butter Drizzle

  • 1/4 cup unsalted butter, melted
  • 2 tbsp fresh lemon juice
  • 1 tsp fresh parsley, chopped
  • 1/2 tsp garlic powder
  • a pinch salt

Instructions

Preparation

  • In a large bowl, combine 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 the ingredients with a fork, being careful not to break up the crab meat too much.
  • Shape the mixture into six even patties and cover them with plastic wrap.
  • Refrigerate for about 30 minutes to firm them up.

Cooking

  • In a skillet over medium heat, add olive oil and warm it up.
  • Carefully add the chilled crab cakes to the skillet and cook for about 3–4 minutes on each side until golden brown and crispy.
  • Transfer the cooked crab cakes to a plate and keep warm.

Lemon Butter Drizzle

  • In a small saucepan, melt unsalted butter over low heat.
  • Stir in fresh lemon juice, garlic powder, chopped parsley, and a pinch of salt. Mix well and warm for just a minute, then remove from heat.

Serving

  • Drizzle the lemon butter sauce generously over the warm crab cakes.
  • Garnish with extra parsley and serve with lemon wedges.

Notes

Chilling the patties is key for maintaining their shape. Feel free to customize with herbs or spices. Leftover crab cakes can be stored in an airtight container for up to 3 days.