Cheddar Bay Crab Cakes Lemon Butter

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle turn an ordinary evening into something memorable The cheddar and fresh crab create a rich flavor and you get that irresistible crunch with each bite Paired with a tangy lemon butter drizzle these are guaranteed to impress guests or make a special treat for your family

The first time I made these for a family birthday everyone asked for seconds That zingy lemon butter adds a little restaurant magic right at home

Ingredients

• Lump crab meat: Fresh delicate texture Choose reputable refrigerated brands for best taste
• Shredded cheddar cheese: Melty richness Look for sharp cheddar for bold flavor
• Large eggs: Bind everything together Make sure they are fresh for best structure
• Breadcrumbs: Crunch and cohesion Use panko or fresh for extra lightness
• Chopped green onions: Hint of mild onion Choose crisp vibrant stalks
• Fresh parsley: Bright color and clean herby taste Always use fresh for this topping
• Mayonnaise: Creaminess and moisture Use fullfat for best result
• Minced garlic: Savory aroma Go for freshly minced for bold flavor
• Lemon juice: Lifts and balances Use fresh lemons for the zingiest finish
• Old Bay seasoning: Signature seafood blend Substitute with homemade blends if needed
• Salt and pepper: Essential seasoning Freshly cracked black pepper brings the best aroma
• Butter: For the lemon butter Use unsalted highquality butter for the richest sauce
• Garlic powder: For the lemon butter Infuses subtle warmth
• Extra lemon juice: For the lemon butter Fresh squeezed works best

StepbyStep Instructions

Prep the Baking Sheet:

Line a baking sheet with parchment paper and set aside so your crab cakes will not stick and crisp evenly

Mix the Crab Cake Base:

Gently combine lump crab shredded cheddar eggs breadcrumbs green onions parsley mayonnaise minced garlic lemon juice Old Bay salt and pepper in a large bowl Use clean hands or a fork being careful not to break up the crab too much This creates a mixture that holds but stays tender

Shape the Crab Cakes:

Scoop out portions and shape into patties about one inch thick Try to keep them uniform so they bake evenly Gently press together without packing too tightly which keeps the cakes fluffy

Chill the Patties:

Refrigerate the formed crab cakes for at least ten minutes This step helps them firm up so they hold their shape while baking

Bake to Golden:

Arrange crab cakes on the prepared baking sheet Bake at 375°F until golden usually about twentytwo to twentyfive minutes For extra crispness flip halfway through

Make the Lemon Butter:

While the crab cakes bake melt butter in a small saucepan over low heat Stir in fresh lemon juice and garlic powder until smooth Keep it warm to drizzle over the finished cakes

Serve and Drizzle:

Transfer hot crab cakes to a platter and generously spoon the lemon butter over each one Serve immediately so you get that warm buttery topping

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Every time I add fresh lemon juice to the butter the kitchen just fills with an amazing citrus aroma That simple little drizzle is my favorite finishing touch because it reminds me of summertime seafood nights with my family

Storage Tips

Cool crab cakes completely before storing and place them in an airtight container They keep well in the fridge for two days For longer storage freeze the cakes on a tray then transfer to a bag and use within two months Reheat in a hot oven for best texture not the microwave

Ingredient Substitutions

If you cannot find lump crab you can use claw or backfin but make sure to pick out any shell bits Gluten free breadcrumbs work well too Try a finely shredded mild cheese if you are not a cheddar fan but the sharp cheddar adds a signature punch No Old Bay No problem Make your own by blending celery salt paprika and black pepper

Serving Suggestions

These shine as the main dish paired with simple sides like coleslaw or roasted potatoes For lighter fare pile them onto a salad with extra lemon wedges Crab cakes also make amazing sliders tucked in soft buns with a smear of mayo

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Crab Cakes Through the Years

Crab cakes have roots in coastal American cuisine especially in the Chesapeake Bay area Families have handed down their own twists for generations and every home cook seems to add something special Cheddar brings a modern rich touch that pairs so well with the tradition

Recipe FAQs

→ How do I prevent crab cakes from falling apart?

Chill the formed crab cakes in the refrigerator for at least 30 minutes before baking so they firm up and hold their shape during cooking.

→ Can cheddar bay biscuit mix be used?

Yes, substituting biscuit mix for breadcrumbs enhances the cheesy flavor and adds a subtle biscuit-like texture.

→ What type of crab meat is best?

Lump crab meat works best for tenderness and flavor, but backfin or claw can be used for a more budget-friendly option.

→ Why add lemon butter drizzle?

The drizzle brings extra richness and bright citrus notes, complementing the crab and cheddar's savory taste.

→ How should leftovers be stored?

Place cooled crab cakes in an airtight container in the refrigerator; reheat gently to preserve crispness and flavor.