Cheddar Bay Crab Cakes Lemon Butter (Print Version)
Tender crab cakes with cheddar and fresh herbs, finished with rich lemon butter for a flavorful seafood favorite.
# Ingredients:
01 -
1 lb lump crab meat
02 -
1 cup shredded cheddar cheese
03 -
2 large eggs
04 -
1 cup breadcrumbs
05 -
1/4 cup chopped green onions
06 -
1 tbsp chopped fresh parsley
07 -
1/2 cup mayonnaise
08 -
1 tsp minced garlic
09 -
Juice of 1 lemon
10 -
1 tsp Old Bay seasoning
11 -
Salt and pepper, to taste
→ For the lemon butter
12 -
1/4 cup butter
13 -
1 tbsp lemon juice
14 -
1/2 tsp garlic powder
# Steps:
01 -
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, combine the crab meat, cheddar cheese, eggs, breadcrumbs, green onions, parsley, mayonnaise, garlic, lemon juice, Old Bay seasoning, salt, and pepper.
03 -
Shape the mixture into patties and arrange them on the baking sheet.
04 -
Bake for 25-30 minutes, or until the crab cakes turn golden brown.
05 -
Melt the butter in a small saucepan over low heat, then stir in the lemon juice and garlic powder. Keep warm.
06 -
Drizzle warm lemon butter over the crab cakes right before serving.
# Helpful Notes:
01 -
You can substitute Cheddar Bay biscuit mix for breadcrumbs for extra cheesy flavor.
02 -
Refrigerate the crab cakes before cooking to help them firm up.