Introduction
These Cheddar Bay Crab Cakes are everything you crave from a seafood shack classic—crispy edges, tender crab, sharp cheddar cheese, and just the right kick of Old Bay. Baked instead of fried, they’re topped with a warm lemon butter drizzle that melts over every bite.
This recipe is perfect for weeknight indulgence or impressing guests without breaking a sweat. Serve it with a crisp green salad or some zippy slaw, and you’ve got a coastal dinner worth repeating.
Why I Love This Recipe
There’s something magical about the combo of sweet crab and sharp cheddar, especially when it’s seasoned with garlic, lemon, and a generous shake of Old Bay. These crab cakes are baked, not fried, which means less mess and more focus on flavor.
And the lemon butter drizzle? It ties it all together with a tangy finish that makes the whole dish sing.
For another rich, cozy favorite, check out our Cajun Chicken Sausage Gumbo or serve these alongside Blueberry Lemonade for the ultimate flavor balance.
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 cup breadcrumbs
- ¼ cup chopped green onions
- 1 tbsp fresh parsley, chopped
- ½ cup mayonnaise
- 1 tsp minced garlic
- Juice of 1 lemon
- 1 tsp Old Bay seasoning
- Salt and pepper, to taste
For the Lemon Butter Drizzle:
- ¼ cup butter
- 1 tbsp lemon juice
- ½ tsp garlic powder
Instructions
1️⃣ Preheat the Oven
Set your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
2️⃣ Make the Crab Cake Mixture
In a large bowl, gently mix together crab meat, cheddar cheese, eggs, breadcrumbs, green onions, parsley, mayonnaise, garlic, lemon juice, Old Bay seasoning, salt, and pepper.
Tip: Fold gently so the crab meat stays in chunks.
3️⃣ Shape the Cakes
Form into even patties—about 3 to 4 inches wide and 1 inch thick.
Place each crab cake on the prepared baking sheet.
4️⃣ Bake
Bake for 25–30 minutes, or until golden brown and crispy on the edges. They should hold their shape and be heated through.
5️⃣ Prepare Lemon Butter Drizzle
In a small saucepan, melt the butter over low heat. Stir in lemon juice and garlic powder until smooth. Keep warm until serving.
6️⃣ Serve
Let crab cakes rest for 1–2 minutes after baking. Drizzle warm lemon butter over the top just before serving.
Tips for Success
- Use lump crab meat for the best texture and flavor.
- Don’t overmix—the less you stir, the more tender and flaky the cakes will be.
- Want a spicy kick? Add a pinch of cayenne pepper or some diced jalapeños to the mixture.
- Serve with a light green salad or citrusy slaw to balance the richness.
Perfect Pairings
Round out the meal with:
- Blueberry Lemonade – a bright contrast to buttery crab
- Beer Cheese Dip – if you’re going all in for apps
- Sheet Pan Quesadillas – perfect for game day spreads
- Turkey Wings – for a hearty side-by-side main
Storage & Reheating
- Refrigerator: Store cooked crab cakes in an airtight container for up to 3 days.
- Freezer: Freeze uncooked patties on a tray, then transfer to a zip bag. Bake directly from frozen, adding 5–7 minutes.
- Reheat: Warm in the oven at 350°F until heated through. Avoid microwaving to keep the edges crispy.
More Recipes You’ll Love
- Cajun Chicken Sausage Gumbo – warm, bold, and Southern-comfort approved
- Beer Cheese Dip – serve as a side or pre-game app
- Sheet Pan Quesadillas – great for gatherings
- Blueberry Lemonade – cool, sweet, and balances the butter perfectly
Final Thoughts
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are rich, tender, and full of savory personality. Whether you’re whipping them up for a cozy dinner or adding flair to your weekend entertaining, this recipe delivers in taste and elegance.
Tried them? Leave a comment or tag your plate on social! Follow ChefManiac for more elevated comfort food, Southern-inspired bites, and drool-worthy mains.
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