Cheddar Bay Crab Cakes with Lemon Butter Drizzl
Introduction
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delicious combination of tender crab meat, sharp cheddar cheese, savory herbs, and a golden crispy coating. Inspired by the flavors of cheesy garlic biscuits, these crab cakes are rich, flavorful, and perfect for an appetizer, special dinner, or seafood-inspired brunch.
The finishing touch is a warm lemon butter drizzle that adds bright citrus flavor and balances the richness of the crab cakes.
Why You’ll Love This Recipe
Loaded with tender crab meat and melted cheddar.
Crispy golden exterior with a soft, flavorful center.
Fresh lemon butter adds the perfect finishing touch.
Easy enough for a weeknight meal but impressive for guests.
Delicious served as an appetizer or main course.
Ingredients
For the Crab Cakes
1 lb lump crab meat, picked over for shells
1 cup shredded sharp cheddar cheese
3/4 cup breadcrumbs
1 large egg
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 green onions, finely chopped
2 tablespoons fresh parsley, chopped
2 cloves garlic, minced
1 teaspoon Old Bay-style seafood seasoning
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 tablespoon lemon juice
2 tablespoons melted butter
2 tablespoons vegetable oil, for cooking
For the Lemon Butter Drizzle
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 small garlic clove, minced
1 tablespoon fresh parsley, chopped
Pinch of salt
Instructions
1. Prepare the crab mixture
Place the crab meat in a large bowl. Add the cheddar cheese, breadcrumbs, egg, mayonnaise, Dijon mustard, green onions, parsley, garlic, seafood seasoning, paprika, black pepper, lemon juice, and melted butter.
Gently fold everything together until just combined. Avoid overmixing so the crab meat stays in nice pieces.
2. Shape the crab cakes
Divide the mixture into 8 portions and gently shape each portion into a thick patty.
Place the crab cakes on a parchment-lined plate or tray and refrigerate for 20–30 minutes. This helps them hold their shape during cooking.
3. Cook the crab cakes
Heat the vegetable oil in a large skillet over medium heat.
Carefully place the crab cakes in the skillet and cook for about 4–5 minutes per side, or until deeply golden brown, crisp on the outside, and heated through.
Transfer to a paper towel-lined plate or wire rack.
4. Make the lemon butter
While the crab cakes are cooking, melt the butter in a small saucepan over low heat.
Add the minced garlic and cook for about 30 seconds. Stir in the lemon juice, lemon zest, parsley, and a small pinch of salt.
Remove from the heat.
5. Drizzle and serve
Arrange the hot crab cakes on a serving platter. Spoon or drizzle the warm lemon butter over the top.
Garnish with extra parsley and lemon wedges.
Tips for the Best Crab Cakes
Use lump crab meat for the best texture.
Gently fold the mixture instead of aggressively stirring it.
Chill the crab cakes before cooking to help prevent them from falling apart.
Don’t overcrowd the skillet.
Cook over medium heat so the outside becomes golden without burning.
For extra cheesy flavor, use freshly shredded sharp cheddar.
Add a pinch of cayenne if you enjoy a little heat.
Serving Suggestions
Serve these crab cakes with lemon wedges, coleslaw, roasted vegetables, salad, or crispy potatoes. They also pair beautifully with a creamy remoulade or garlic aioli alongside the lemon butter.
Storage
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet, oven, or air fryer until hot and crisp. The lemon butter can be gently reheated separately.
Conclusion
Cheddar Bay Crab Cakes with Lemon Butter Drizzle bring together sweet, tender crab, sharp cheddar, garlic, herbs, and a beautifully crisp exterior. Finished with warm lemon butter, these flavorful crab cakes are an irresistible seafood dish that’s perfect for sharing or turning into an elegant main course.