Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Step 1: Prepare the Crab Mixture

In a large mixing bowl, combine the lump crab meat, crushed crackers, shredded cheddar cheese, chopped green onions, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, and pepper. Gently mix the ingredients together using your hands or a spatula, being careful not to break up the crab meat too much. The mixture should be well combined but still chunky.

Step 2: Shape the Crab Cakes

Once the mixture is thoroughly combined, use your hands to shape the crab mixture into patties. Aim for about 2-3 inches in diameter and approximately 1 inch thick. Place the formed crab cakes on a plate or baking sheet lined with parchment paper. You should yield about 8-10 crab cakes, depending on your desired size. Once shaped, cover the plate with plastic wrap and refrigerate the crab cakes for at least 30 minutes. This step helps them hold their shape during cooking.

Step 3: Prepare the Lemon Butter Drizzle

While the crab cakes are chilling, prepare the lemon butter drizzle. In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest (if using), and a pinch of salt and pepper. Taste and adjust the seasoning as needed. Set the drizzle aside to allow the flavors to meld.

Step 4: Heat the Oil

In a large skillet, heat the vegetable oil over medium heat. You want enough oil to coat the bottom of the pan, which will help create a nice crispy exterior on the crab cakes.

Step 5: Cook the Crab Cakes

Once the oil is hot (but not smoking), carefully add the crab cakes to the skillet in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side or until they are golden brown and crispy. Use a spatula to gently flip the cakes halfway through cooking. If they’re browning too quickly, reduce the heat slightly to avoid burning.

Step 6: Drain and Serve

Once cooked, transfer the crab cakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining crab cakes, adding more oil to the pan as needed.

Step 7: Drizzle and Garnish

To serve, place the crab cakes on a serving platter. Drizzle the lemon butter sauce generously over the top of each crab cake. Garnish with chopped fresh parsley for an added touch of color and flavor.

Tips for Perfect Crab Cakes

  • Choose Quality Crab Meat: For the best flavor, opt for fresh lump crab meat from a reputable source. If using canned, choose a high-quality brand.
  • Don’t Overmix: Be gentle when combining the ingredients. Overmixing can lead to tough crab cakes.
  • Chill Before Cooking: Chilling the crab cakes helps them maintain their shape while frying. If time allows, chill them for up to 2 hours.
  • Variations: Feel free to experiment by adding other ingredients such as diced bell peppers, jalapeños for a kick, or different herbs like dill or cilantro.

Conclusion

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are the perfect blend of flavors and textures, making them a standout dish for any occasion. The combination of sweet crab meat and sharp cheddar, paired with the zesty lemon drizzle, creates a delightful culinary experience. Serve them as an appetizer at your next gathering, or enjoy them as a main course alongside a fresh salad or seasonal vegetables. Your guests will be asking for seconds, and you’ll bask in the praise for your delicious creation!

Enjoy this coastal classic that brings the flavors of the sea right to your table! Happy cooking!

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