Get ready to indulge in a truly irresistible seafood experience with these incredible Cheddar Bay Crab Cakes with Lemon Butter Drizzle! This recipe takes tender lump crab meat and infuses it with the cheesy, garlicky goodness reminiscent of popular seafood biscuits, all baked to golden perfection. Topped with a zesty lemon butter drizzle, these crab cakes are a delightful twist on a classic, perfect for a special dinner or an impressive appetizer.
Why I Love This Recipe
These Cheddar Bay Crab Cakes are a game-changer, and I absolutely adore them! What I love most is how they brilliantly combine the delicate sweetness of lump crab meat with the savory, garlicky, and cheesy flavors inspired by those beloved biscuits. Baking them instead of frying makes them incredibly easy, healthier, and ensures a tender interior with a beautiful golden crust. The mix of cheddar cheese, green onions, fresh parsley, and Old Bay seasoning creates a wonderfully balanced and aromatic patty. Then, that quick, bright lemon butter drizzle adds the perfect finishing touch, elevating every bite to a gourmet experience. They’re simple to prepare, look elegant, and always disappear fast!
Ingredients
Here’s what you’ll need to create these delicious Cheddar Bay Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- 1 cup shredded cheddar cheese (sharp or mild)
- 2 large eggs
- 1 cup breadcrumbs (plain or Panko)
- 1/4 cup chopped green onions
- 1 tbsp fresh parsley, chopped
- 1/2 cup mayonnaise
- 1 tsp minced garlic (freshly minced recommended)
- Juice of 1 lemon (freshly squeezed)
- 1 tsp Old Bay seasoning
- Salt and black pepper, to taste
For the Lemon Butter:
- 1/4 cup butter (unsalted recommended)
- 1 tbsp lemon juice (freshly squeezed)
- 1/2 tsp garlic powder
Swaps and Notes
- Lump Crab Meat: High-quality lump or jumbo lump crab meat will yield the best texture. Pick through it carefully to remove any shell fragments.
- Cheddar Cheese: Sharp or mild cheddar works perfectly. Freshly shredded cheese melts better than pre-shredded.
- Breadcrumbs: Plain breadcrumbs or Panko breadcrumbs (for extra crispness) both work. Adjust the amount as needed to help the patties hold their shape.
- Green Onions & Parsley: Fresh herbs add brightness and flavor.
- Mayonnaise: Acts as a binder and adds moisture and richness to the crab cakes.
- Minced Garlic: Freshly minced garlic provides the best flavor.
- Lemon Juice (for crab cakes): Brightens the flavors and helps cut through the richness.
- Old Bay Seasoning: Essential for that classic seafood flavor. Do not omit!
- Butter (for lemon butter): Unsalted butter is preferred to control saltiness.
- Lemon Juice (for lemon butter): Freshly squeezed is always best.
- Garlic Powder (for lemon butter): Blends smoothly into the butter.
Instructions
Let’s get these delicious Cheddar Bay Crab Cakes baking!
- Preheat Oven & Prep Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Combine Crab Cake Mixture: In a big mixing bowl, carefully combine the 1 lb lump crab meat (picked over), 1 cup shredded cheddar cheese, 2 large eggs, 1 cup breadcrumbs, 1/4 cup chopped green onions, 1 tablespoon fresh chopped parsley, 1/2 cup mayonnaise, 1 teaspoon minced garlic, juice of 1 lemon, 1 teaspoon Old Bay seasoning, and salt and black pepper to taste. Gently mix everything until just combined. Be careful not to over-mix, as this can break up the crab lumps.
- Form & Place Patties: Form the mixture into about 8-10 uniform patties, approximately 1 inch thick and 2-3 inches in diameter. Place the formed patties evenly spaced on the prepared baking sheet.
- Bake Crab Cakes: Bake the crab cakes for 25-30 minutes, or until they are beautifully golden brown on top and the edges are slightly crispy. The internal temperature should be heated through.
- Make the Lemon Butter: While the crab cakes bake, prepare the lemon butter drizzle. In a small saucepan, melt the 1/4 cup butter over low heat. Once melted, stir in the 1 tablespoon lemon juice and 1/2 teaspoon garlic powder. Stir until well combined. Keep the lemon butter warm over very low heat (or off heat) until the crab cakes are ready.
- Serve: Once the crab cakes are ready, remove them from the oven. Drizzle the warm lemon butter generously over them before serving. Enjoy your flavorful Cheddar Bay Crab Cakes!
Tips for Success
- Handle Crab Gently: When mixing the crab cake ingredients, fold gently to keep the lump crab meat intact. This contributes to a better texture.
- Don’t Over-Mix: Overmixing the crab cake mixture can make them tough. Mix just until combined.
- Pat Dry Crab (Optional): If your crab meat seems very wet (especially if using canned), pat it lightly with paper towels before mixing to prevent overly wet patties.
- Don’t Overbake: Bake until golden and heated through. Overbaked crab cakes can become dry.
- Warm Lemon Butter: Ensure the lemon butter is warm when drizzling for the best consistency and flavor.
- Chill Patties (Optional): If your mixture seems too soft to form, chill the patties for 15-30 minutes before baking to help them hold their shape.
Serving Suggestions and Pairings
These Cheddar Bay Crab Cakes are a fantastic main course or an elegant appetizer, and they pair beautifully with:
- Fresh Lemon Wedges: Always a classic for squeezing over seafood.
- Side Salad: A light green salad with a lemon vinaigrette provides a refreshing contrast.
- Roasted Asparagus or Broccoli: Simple, healthy vegetable sides.
- Rice Pilaf: A light rice dish can complement the flavors without being too heavy.
- Tartar Sauce or Remoulade: Serve extra on the side for dipping.
- For other impressive yet easy appetizers, consider our This Baked Brie Appetizer Is My Favorite Effortless Way To Impress Guests or our This Beer Cheese Dip Is My Favorite Party Starter That Disappears In Minutes.
Storage and Leftover Tips
Cheddar Bay Crab Cakes are truly best enjoyed fresh for optimal texture and flavor.
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 1-2 days. The crab cakes will soften once refrigerated.
- Reheating: For best results, reheat individual crab cakes in a toaster oven or conventional oven at 350-375°F (175-190°C) until warmed through and lightly re-crisped (about 10-15 minutes). Microwaving is not recommended as it can make them rubbery.
- Freezing (Unbaked): You can form the crab cakes and freeze them uncooked. Place them on a parchment-lined baking sheet and flash freeze until solid. Then, transfer to a freezer-safe bag or airtight container for up to 1 month. Bake from frozen, adding about 10-15 minutes to the baking time, until golden and cooked through.
More Recipes You Will Love
If you loved the cheesy, savory, and seafood-centric nature of these crab cakes, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring comfort and satisfaction to your table:
- For another easy cheesy chicken dish, check out our Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
- If you’re a fan of satisfying cheesy bites, our Easy Cheese-Stuffed Chicken Wontons with Ranch Golden Crunchy Addictive are a must-try.
- And for a rich, cheesy dip that always disappears, our This Crockpot Nacho Dip Is The Reason I Never Have Leftovers is a must-try.
Final Thoughts
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying gourmet meal to your table with ease. They’re perfect for a special dinner, promising a plate full of tender crab, cheesy goodness, and zesty butter that will make everyone happy!
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite way to enjoy crab meat, or your go-to special occasion seafood dish? Share your ideas and feedback in the comments below!
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