Cheddar Bay Crab Cakes with Lemon Butter Drizzle

recip


These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a crave-worthy twist on the classic crab cake, inspired by the irresistible flavors of Cheddar Bay Biscuits. Packed with sweet, tender crab meat, melty cheddar cheese, and aromatic herbs, these golden patties are crispy on the outside, creamy on the inside, and drizzled with a zesty lemon butter sauce that ties everything together. Whether you're serving them as an appetizer, main course, or party snack, these crab cakes are sure to impress. Let’s dive into this cheesy, citrusy seafood masterpiece!

Why You’ll Love This Recipe

  • Cheesy Twist: The addition of cheddar cheese takes traditional crab cakes to a whole new level of indulgence.
  • Bright & Zesty: The lemon butter drizzle adds a fresh, tangy finish that balances the richness of the crab cakes.
  • Quick & Easy: Ready in under 30 minutes, making it perfect for weeknight dinners or last-minute entertaining.
  • Versatile: Serve as an appetizer, main dish, or even sliders for a fun twist.

Ingredients You’ll Need

For the Crab Cakes:

  • 1 lb lump crab meat (fresh or high-quality canned), picked over for shells
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup panko breadcrumbs (plus extra for coating)
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tsp Old Bay seasoning (or seafood seasoning of choice)
  • 1/4 cup chopped green onions or chives
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • 2–3 tbsp olive oil or butter (for cooking)

For the Lemon Butter Drizzle:

  • 1/2 cup unsalted butter
  • Juice of 1 lemon (about 2–3 tbsp)
  • Zest of 1 lemon
  • 1 clove garlic, minced
  • Optional: Pinch of red pepper flakes for a hint of heat

Step-by-Step Instructions

1. Make the Crab Cake Mixture

  1. In a large mixing bowl, gently combine the crab meat, cheddar cheese, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, garlic, salt, and pepper.
  2. Be careful not to overmix—gently fold the ingredients to keep the crab meat tender and intact.

2. Shape the Crab Cakes

  1. Scoop about 1/4 cup of the mixture and form it into a patty, about 3 inches wide and 1/2 inch thick.
  2. Coat each patty lightly with additional panko breadcrumbs to help create a crispy exterior.
  3. Place the shaped crab cakes on a plate or baking sheet and chill in the refrigerator for 15–20 minutes to firm up.

3. Cook the Crab Cakes

  1. Heat 1–2 tablespoons of olive oil or butter in a large skillet over medium heat.
  2. Add the crab cakes to the skillet and cook for 3–4 minutes per side, or until golden brown and crispy on the outside.
  3. Work in batches if necessary to avoid overcrowding the pan.



 

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