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Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a special treat when you want something comforting yet elegant on the table. Creamy lump crab meat comes alive with sharp cheddar and the beloved zing of Old Bay, while a lemon butter drizzle takes them over the top.
I often make these for gatherings or any night that calls for a splash of coastal flavor. I remember serving them for a holiday lunch and watching the tray empty faster than anything else on the table. Now, they are the go-to seafood dish my friends request for every get-together.
Ingredients
- Lump crab meat: The star of the show. Go for fresh if you can, otherwise high-quality refrigerated is a close second.
- Shredded cheddar cheese: Brings a salty sharp bite. Choose freshly shredded for best melting and flavor.
- Breadcrumbs: Helps bind everything. Mix in Cheddar Bay biscuit mix for a twist.
- Mayonnaise: Adds richness and keeps the cakes moist. Make sure it's real mayo.
- Eggs: Help set the patties as they bake. Use large eggs for reliable results.
- Fresh parsley: Lends vibrant color and a clean herbal lift. Pick up a bright bunch with no wilting.
- Green onions: Add a subtle oniony freshness. Pick the brightest stalks.
- Old Bay seasoning: Defines the savory seafood flavor.
- Lemon juice: Wakes up all the other tastes. Juice a plump lemon just before mixing.
- Butter: For the final drizzle. Choose unsalted and melt gently.
Instructions
- Prepare the Mixture:
- Gently pick over the crab meat to remove any stray shell pieces. Grab a large bowl and add the crab followed by the cheddar cheese, eggs, breadcrumbs, green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay, salt, and pepper. Mix softly with clean hands or a spatula to keep the cakes light.
- Shape and Chill:
- Scoop up small handfuls of the mixture and shape into round patties. Set the formed cakes in a single layer on a baking sheet lined with parchment paper. Chill for at least fifteen minutes to help them keep their shape.
- Bake the Crab Cakes:
- Preheat oven to 375 degrees Fahrenheit. Bake the chilled crab cakes for twenty five to thirty minutes until golden and crisped at the edges.
- Melt the Lemon Butter:
- Melt the butter in a small saucepan over low heat. Stir in lemon juice and garlic powder until smooth and fragrant. Keep warm until serving.
- Serve with Drizzle:
- Transfer crab cakes to a platter and spoon the warm lemon butter over the top. Serve immediately for the best texture.
My favorite part is the moment the lemon butter hits the hot cakes and you hear that soft sizzle. Occasionally my son volunteers to help with drizzling just so he can get the first taste.
Storage and Leftover Tips
Store leftover crab cakes tightly covered in the refrigerator for up to two days. To reheat without drying out, cover with foil and warm in a low oven around 300 degrees. Leftover lemon butter revives any extra cakes and even works drizzled on veggies or toast.
Easy Ingredient Swaps
If you want to skip dairy, substitute vegan mayo and a dairy-free cheddar. For more spice, add a pinch of cayenne or hot sauce to the mix. Panko works just as well as traditional breadcrumbs for a crispy finish.
Perfect Ways to Serve This
You can stack these crab cakes on slider buns for the best seafood sandwich or top a crisp green salad for a lighter option. At parties, I cut each cake in half and serve with extra lemon wedges, toothpicks in hand.
The Story Behind This Recipe
The inspiration hit after one too many family dinners at our local seafood spot where the cheesy biscuits always vanished first. My kids once asked why there could not be a crab cake that tastes the same. After some experiment, the recipe stuck.
Cheddar Bay Crab Cakes deliver a fresh crust and cheesy bite in every mouthful. Make them ahead for easy entertaining or just because you deserve something special tonight.
Recipe Q&A
- → How do you keep crab cakes from falling apart?
Chill the formed patties before baking and use enough binder, such as eggs and mayonnaise, for stability.
- → Can I use canned crab meat instead of fresh lump crab?
Yes, but drain and pick through canned crab thoroughly to avoid excess moisture and shells.
- → What can I substitute for Old Bay seasoning?
Use a mix of celery salt, paprika, mustard powder, black pepper, and cayenne for a similar flavor.
- → How do you achieve a golden crust on crab cakes?
Bake at a high enough temperature, and ensure the cakes are well coated in breadcrumbs for crispiness.
- → What's the best way to make lemon butter drizzle?
Melt butter, then whisk in lemon juice and garlic powder until well combined and smooth.