Introduction
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delicious twist on classic crab cakes. These crab cakes are packed with fresh crab meat, rich cheddar cheese, and flavorful breadcrumbs. The golden cakes are finished with a zesty lemon butter drizzle, creating the perfect balance of savory and tangy. Whether you’re preparing these for a special dinner or just to satisfy a craving, this recipe is quick, simple, and sure to impress!
Why make this recipe
These Cheddar Bay Crab Cakes bring together the best flavors of the sea with the richness of cheddar cheese and the freshness of lemon. They’re easy to make, requiring minimal ingredients and only 35 minutes from start to finish. Plus, the combination of crispy crab cakes and a bright, buttery drizzle makes them perfect for any occasion, whether it’s a weeknight dinner or a fancy appetizer for guests.
How to make Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Ingredients:
- 1 lb crab meat
- 1/2 cup cheddar cheese, shredded
- 1/4 cup breadcrumbs
- 1 egg
- 2 tbsp mayo
- 1 tbsp Dijon mustard
- 1/4 cup lemon juice
- 2 tbsp butter, melted
- 1 tbsp parsley, chopped
Directions:
- In a bowl, mix together the crab meat, shredded cheddar cheese, breadcrumbs, egg, mayo, and Dijon mustard until fully combined.
- Shape the mixture into small patties and place them on a baking sheet.
- Bake the crab cakes at 375°F for 15 minutes or until they turn golden brown.
- While the crab cakes bake, mix the melted butter and lemon juice together.
- Drizzle the lemon butter over the hot crab cakes right out of the oven. Garnish with chopped parsley.
- Serve hot and enjoy!
How to serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle
These crab cakes are best served hot and fresh out of the oven. Pair them with a light salad or steamed vegetables for a complete meal. You can also serve them as appetizers on a bed of lettuce or alongside a dipping sauce like aioli or tartar sauce.
How to store Cheddar Bay Crab Cakes with Lemon Butter Drizzle
If you have any leftovers, store the crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F for about 10 minutes to keep them crispy. Avoid microwaving, as it can make the crab cakes soggy.
Tips to make Cheddar Bay Crab Cakes with Lemon Butter Drizzle
- For extra flavor, use seasoned breadcrumbs or add a pinch of Old Bay seasoning to the crab mixture.
- When forming the crab cakes, be gentle to avoid breaking the patties apart.
- If the mixture is too loose, add a little more breadcrumbs to help bind it.
- Serve with lemon wedges on the side for extra zing.
Variations
- Spicy Crab Cakes: Add a pinch of cayenne pepper or red pepper flakes for a little heat.
- Gluten-Free Option: Substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
- Cheese-Free Option: If you prefer, skip the cheddar for a more traditional crab cake flavor.
FAQs
1. Can I use canned crab meat for this recipe?
Yes, canned crab meat works well for this recipe. Just be sure to drain it thoroughly before using it.
2. Can I fry the crab cakes instead of baking them?
Absolutely! You can pan-fry the crab cakes in a little oil over medium heat for 3-4 minutes per side until golden and crispy.
3. Can I freeze the crab cakes?
Yes, you can freeze the uncooked crab cakes. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to cook, thaw in the fridge and bake as directed.
Enjoy these flavorful Cheddar Bay Crab Cakes with a drizzle of lemon butter!