These Cheddar Bay Crab Cakes are a delightful fusion of rich crab meat, sharp cheddar cheese, and the savory kick of Old Bay seasoning, all topped with a warm, zesty lemon butter drizzle. Perfect for a special occasion or whenever you’re craving coastal comfort food.
Ingredients:
For the Crab Cakes:
1 lb lump crab meat
1 cup shredded cheddar cheese
2 large eggs
1 cup breadcrumbs (Panko or regular)
1/4 cup chopped green onions
1 tablespoon chopped fresh parsley
1/2 cup mayonnaise
1 teaspoon minced garlic
Juice of 1 lemon
1 teaspoon Old Bay seasoning
Salt and pepper, to taste
For the Lemon Butter Drizzle:
1/4 cup butter
1 tablespoon lemon juice
1/2 teaspoon garlic powder
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent the crab cakes from sticking.
2. Prepare the Crab Cake Mixture:
In a large mixing bowl, gently combine the lump crab meat, shredded cheddar cheese, eggs, breadcrumbs, chopped green onions, fresh parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Stir until all the ingredients are evenly mixed, but be careful not to break up the crab meat too much to maintain the texture.
3. Shape the Crab Cakes:
Using your hands, form the crab mixture into patties about 2-3 inches in diameter. You should get about 8-10 crab cakes, depending on the size. Arrange the crab cakes on the prepared baking sheet, making sure there’s space between each one.
4. Bake the Crab Cakes:
Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the crab cakes are golden brown and firm to the touch. Rotate the baking sheet halfway through the cooking time to ensure even browning.
5. Prepare the Lemon Butter Drizzle:
While the crab cakes are baking, melt the butter in a small saucepan over low heat. Stir in the lemon juice and garlic powder, whisking until smooth. Keep the sauce warm until ready to serve.
6. Serve:
Once the crab cakes are done, remove them from the oven and let them cool for a minute or two. Drizzle the warm lemon butter over the top of each crab cake just before serving for an extra burst of flavor.
Recipe Tips:
Crab Meat: Use fresh lump crab meat for the best flavor, but canned or refrigerated crab meat will work in a pinch.
Customization: You can add a dash of hot sauce to the crab mixture for a bit of heat or swap the cheddar for Parmesan if you prefer.
Serving Suggestion: Serve these crab cakes with a side of coleslaw, roasted vegetables, or on top of a fresh salad for a complete meal.