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If you have a craving for something irresistibly savory with just the right touch of zest, then this Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe is your new go-to. Imagine succulent lump crab meat intertwined with creamy cheddar, fresh green onions, and a subtle hint of garlic and Old Bay seasoning — then baked to a perfect golden crust and finished off with a luscious lemon butter drizzle that adds a bright, buttery zing. It’s comfort and elegance on a plate, ready to delight your taste buds and elevate any meal.
Ingredients You’ll Need
These ingredients come together beautifully, each playing a critical role in creating crab cakes that are tender, flavorful, and satisfyingly cheesy, while the lemon butter drizzle brings a fresh finishing touch.
- 1 lb lump crab meat: The star of the dish, offering sweet and succulent seafood flavor.
- 1 cup shredded cheddar cheese: Adds richness and a creamy texture to balance the crab.
- 2 large eggs: Acts as a binder to keep everything nicely together.
- 1 cup breadcrumbs: Provides structure and a subtle crunch.
- 1/4 cup chopped green onions: Gives a fresh, mild onion note and pops of color.
- 1 tbsp chopped fresh parsley: Adds herbaceous brightness to every bite.
- 1/2 cup mayonnaise: Keeps the crab cakes moist and tender.
- 1 tsp minced garlic: Infuses a gentle savory depth.
- Juice of 1 lemon: Brings zesty acidity to awaken the flavors.
- 1 tsp Old Bay seasoning: This classic seafood seasoning lends complexity and a hint of spice.
- Salt and pepper, to taste: Essential for seasoning and balance.
- 1/4 cup butter: For the luscious lemon butter drizzle that crowns the crab cakes.
- 1 tbsp lemon juice: Ensures the drizzle is bright and tangy.
- 1/2 tsp garlic powder: Adds a mellow garlic note to the sauce without overpowering.
How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Step 1: Get Your Oven Ready
Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure your crab cakes bake evenly and don’t stick. Setting this up ahead makes the process seamless and cleanup a breeze.
Step 2: Combine the Flavorful Ingredients
In a generous mixing bowl, gently fold together the lump crab meat, shredded cheddar cheese, eggs, breadcrumbs, chopped green onions, mayonnaise, lemon juice, salt, pepper, and Old Bay seasoning. The trick here is to mix just until combined – you want to keep the crab lumpiness intact for texture and flavor.
Step 3: Shape Your Crab Cakes
Form the mixture into 8 evenly sized patties, being careful not to press too hard—gentle shaping helps keep the cakes tender once baked. Arrange them neatly on the prepared baking sheet, giving them some space for even cooking.
Step 4: Bake to Golden Perfection
Place the baking sheet in the oven and bake the crab cakes for 25 to 30 minutes. You’ll know they’re ready when the tops turn a beautiful golden brown and the edges begin to crisp just slightly. This method locks in moisture while creating that irresistible crust.
Step 5: Prepare the Lemon Butter Drizzle
While your crab cakes bake, melt butter in a small saucepan over low heat. Stir in freshly squeezed lemon juice and garlic powder, allowing the flavors to meld gently. This drizzle brings a bright, buttery zip that complements the crab cakes perfectly.
Step 6: Serve with Love
Once baked, remove the crab cakes from the oven and serve them warm, generously drizzled with the luscious lemon butter sauce. Each bite is a satisfying combination of rich cheddar, savory crab, and the fresh sparkle of lemon.
How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Garnishes
To enhance both appearance and flavor, a sprinkle of chopped parsley or extra green onions adds a fresh burst of color and subtle herbiness. A few lemon wedges alongside invite guests to add their own squeeze of brightness. This simple touch elevates the dish beautifully.
Side Dishes
These crab cakes pair wonderfully with sides such as crisp mixed greens tossed in a light vinaigrette, buttery garlic mashed potatoes for hearty comfort, or roasted seasonal vegetables to bring vibrant texture and balance. Consider a fresh corn salad for a sweet contrast that complements the seafood perfectly.
Creative Ways to Present
For a fun twist, serve these crab cakes atop crisp toasted English muffins with a dollop of tartar sauce or spicy aioli. Alternatively, turn them into sliders with fresh lettuce and pickles, or stack them alongside a colorful slaw for an inviting, casual plate. Presentation can make every occasion special.
Make Ahead and Storage
Storing Leftovers
Any leftover Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe should be cooled completely before storing. Place them in an airtight container in the refrigerator, where they will keep well for up to two days, maintaining flavor and texture nicely.
Freezing
You can freeze the crab cakes for longer storage by placing them on a baking sheet until firm, then transferring them to a freezer-safe container or bag. Save the lemon butter drizzle separately in a small jar. Frozen crab cakes stay delicious for up to 3 months.
Reheating
For best results, reheat crab cakes in a preheated oven at 350°F, just until warmed through and crisped again, about 10-12 minutes. Avoid microwaving to preserve their texture. Warm the lemon butter sauce gently on the stove before drizzling over the reheated cakes.
FAQs
Can I use canned crab meat instead of lump crab meat?
While fresh or lump crab meat delivers the best texture and flavor, canned crab meat can be used in a pinch. Just be sure to drain it well to avoid soggy cakes and adjust seasoning accordingly.
Is it possible to pan-fry the crab cakes instead of baking?
Absolutely! Pan-frying in a little oil over medium heat gives the crab cakes a crispy exterior and delicate interior. Cook for about 4-5 minutes per side until golden but keep an eye to prevent burning.
How spicy is this recipe with Old Bay seasoning?
Old Bay seasoning imparts a gentle warmth and a savory herb-spice blend without overwhelming heat, making these crab cakes flavorful and approachable for most palates.
Can I prepare the crab cake mixture a day ahead?
Yes, prepping the mixture the night before helps the flavors meld even better. Just cover and refrigerate the mixture, then shape and bake when ready. This step makes for stress-free entertaining.
What can I substitute for mayonnaise if I want a lighter version?
You can replace mayonnaise with Greek yogurt or a light sour cream to maintain moisture while reducing fat content, though the texture will be slightly different but still delicious.
Final Thoughts
There is something genuinely joyful about making and sharing the Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe. The blend of cheddar and crab, married with the bright lemon butter drizzle, creates an unforgettable dish that’s perfect for both casual weeknights and special occasions. Give this recipe a try, and watch it quickly become one of your favorites to make and serve again and again.
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 crab cakes, serves 4
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle combine succulent lump crab meat with sharp cheddar cheese and a blend of fresh herbs and seasonings, baked to golden perfection. Topped with a zesty lemon butter sauce, they make an elegant appetizer or a delightful main course perfect for any occasion.
Ingredients
Crab Cakes
- 1 lb lump crab meat
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 cup breadcrumbs
- 1/4 cup chopped green onions
- 1 tbsp chopped fresh parsley
- 1/2 cup mayonnaise
- 1 tsp minced garlic
- Juice of 1 lemon
- 1 tsp Old Bay seasoning
- Salt and pepper, to taste
Lemon Butter Drizzle
- 1/4 cup butter
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the crab cakes.
- Mix Ingredients: In a mixing bowl, gently combine the lump crab meat, shredded cheddar cheese, eggs, breadcrumbs, chopped green onions, mayonnaise, lemon juice, minced garlic, Old Bay seasoning, salt, and pepper. Mix just until combined to avoid breaking up the crab meat.
- Form Patties: Shape the mixture into even-sized patties and place them carefully on the prepared baking sheet, spacing them evenly for proper baking.
- Bake Crab Cakes: Bake the crab cakes in the preheated oven for 25 to 30 minutes, or until they develop a golden brown top and are heated through.
- Make Lemon Butter Drizzle: While the crab cakes bake, melt the butter over low heat in a small saucepan. Stir in the lemon juice and garlic powder until well combined and warmed through.
- Serve: Once baked, serve the crab cakes warm, drizzled generously with the prepared lemon butter sauce for a flavorful finish.
Notes
- For best results, handle the crab meat gently to keep lumps intact for a better texture.
- If you prefer a crispier crust, broil the crab cakes for the last 2-3 minutes of baking, watching carefully to avoid burning.
- You can prepare the crab cake mixture ahead of time and refrigerate for up to a day before baking.
- Adjust the amount of Old Bay seasoning according to your taste preference.
- Serve with a fresh green salad or roasted vegetables for a complete meal.
