If you are looking for a dish that brings together the rich flavors of the sea with a cheesy, buttery twist, then the Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe is your new best friend in the kitchen. These crab cakes are crispy on the outside, tender on the inside, and infused with sharp cheddar cheese and fresh herbs, all perfectly elevated by a zesty lemon butter drizzle. It’s a dish that feels fancy but comes together effortlessly, making it ideal for both weeknight dinners and weekend gatherings where you want to impress without the stress.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple but essential to creating the perfect balance of flavor, texture, and color in your crab cakes. Each item has a role, whether it’s binding, flavoring, or adding crunch, so don’t skip any!

1 lb lump crab meat: The star of the dish, providing sweet, tender chunks of seafood goodness.
1 cup shredded cheddar cheese: Adds a sharp, creamy flavor that complements the crab beautifully.
2 large eggs: Help bind the mixture together for perfect crab cakes that hold their shape.
1 cup breadcrumbs: Offers texture and ensures the crab cakes stay crispy outside and moist inside.
1/4 cup chopped green onions: Brings a fresh, mild onion flavor with a lovely pop of green color.
1 tbsp chopped fresh parsley: Adds a bright herbaceous note that lifts the whole dish.
1/2 cup mayonnaise: Keeps the crab cakes moist and rich, which is essential for tender bites.
1 tsp minced garlic: Infuses the cakes with a warm, savory depth.
Juice of 1 lemon: Introduces a fresh, citrus zing that cuts through the richness.
1 tsp Old Bay seasoning: A classic seasoning that perfectly complements seafood with a hint of spice and complexity.
Salt and pepper, to taste: Enhances all the flavors for a perfectly balanced finished product.
1/4 cup butter: For the luscious lemon butter drizzle that finishes the dish with silkiness.
1 tbsp lemon juice: Additional brightness for the lemon butter sauce.
1/2 tsp garlic powder: Adds a subtle garlicky warmth to the drizzle without overpowering.

How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper to ensure your crab cakes don’t stick and bake evenly. This simple step sets the stage for perfectly cooked cakes with minimal cleanup later.

Step 2: Combine Ingredients for the Crab Cake Mixture

In a large bowl, gently mix the lump crab meat with shredded cheddar, eggs, breadcrumbs, green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Mixing with care preserves those lovely chunks of crab while ensuring all the flavors meld beautifully.

Step 3: Shape Into Patties

Firmly shape the mixture into evenly sized patties. Doing this with slightly damp hands helps avoid sticking. Arrange the patties on the parchment-lined baking sheet with a little space between each one to allow them to crisp evenly.

Step 4: Bake Until Golden Brown

Pop the baking sheet into the oven and bake for about 25 to 30 minutes. You’re looking for a beautiful golden brown crust. The baking process cooks the crab cakes through and develops that irresistible outer crispness.

Step 5: Prepare the 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 to create that silky, aromatic lemon butter drizzle. Keep it warm until you’re ready to serve.

Step 6: Drizzle and Serve

Right before serving, drizzle the warm lemon butter sauce over the crab cakes. This final touch adds a gorgeous gloss and a burst of citrusy richness that brings the entire dish to life.

Step 7: Bonus Tips

For an extra cheesy, Southern-inspired flavor, you can swap out the breadcrumbs for Cheddar Bay biscuit mix. Also, chilling the crab cake mixture before cooking helps the patties hold together better and develop even texture when baked.

How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe

Garnishes

To make your presentation pop, consider garnishing the crab cakes with a sprinkle of freshly chopped parsley or green onions. A lemon wedge on the side invites your guests to add an extra squeeze of brightness, complementing the lemon butter drizzle wonderfully.

Side Dishes

This recipe pairs beautifully with light, refreshing sides like a crisp garden salad, roasted asparagus, or garlic mashed potatoes. The sides should balance the richness of the crab cakes while adding texture contrasts and freshness.

Creative Ways to Present

To impress your guests, serve these crab cakes on a bed of peppery arugula with a drizzle of a light vinaigrette. You can also elevate the dish by stacking two smaller crab cakes with a dollop of lemon aioli between them for a fun, gourmet twist.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the crab cakes in an airtight container in the refrigerator for up to 3 days. This keeps them fresh while allowing the flavors to meld even more.

Freezing

To freeze, place the shaped but uncooked crab cakes on a baking sheet and freeze until solid. Then transfer them to a zip-top freezer bag. They can be frozen for up to 2 months and baked straight from frozen, adding a few extra minutes to cooking time.

Reheating

Reheat leftovers in a preheated oven at 350°F (175°C) for 10 to 15 minutes to bring back that crisp exterior without drying them out. Avoid microwaving to preserve texture and flavor.

FAQs

Can I use canned crab meat for this recipe?

While fresh or lump crab meat is preferred for the best texture and flavor, you can use canned crab meat if it’s high quality and well-drained. Just be mindful that the flavor and texture might be slightly different.

Is it necessary to bake the crab cakes or can they be fried?

Baking is a healthier option that still delivers great texture, but you can fry the crab cakes in a skillet with a little oil for a crispier crust. Just watch the heat closely to avoid burning the cheese.

What can I substitute for Old Bay seasoning?

If you don’t have Old Bay, a mix of paprika, celery salt, black pepper, and a pinch of cayenne can mimic its flavor fairly well and still bring that signature seafood seasoning profile.

Can I prepare the crab cakes mixture in advance?

Absolutely! Making the mixture a few hours ahead or even the night before allows the flavors to meld beautifully. Just keep it covered and refrigerated until you’re ready to shape and cook.

How do I ensure the crab cakes don’t fall apart while baking?

Refrigerate the formed crab cakes for at least 30 minutes before baking. This step firms them up, helping them hold their shape better in the oven.

Final Thoughts

I can’t recommend the Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe enough if you want a dish that’s both comforting and elegant. Each bite melts with cheesy seafood goodness, brightened by lemon and herbs, making it a guaranteed crowd-pleaser. Gather your ingredients, invite some friends over, and enjoy the magic of this delightful recipe together!

Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe

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4.4 from 59 reviews

Author: admin
Total Time: 35-40 minutes
Yield: 6 servings 1x

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Description

Delicious and savory Cheddar Bay Crab Cakes baked to golden perfection and topped with a tangy lemon butter drizzle. These crab cakes combine lump crab meat with sharp cheddar cheese, fresh herbs, and a hint of Old Bay seasoning for a flavorful appetizer or main dish, perfect for gatherings or a special meal.

Ingredients

Scale

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

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
Combine Ingredients: In a large bowl, thoroughly mix the lump crab meat, shredded cheddar cheese, eggs, breadcrumbs, chopped green onions, fresh parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper until everything is well incorporated.
Form Patties: Shape the mixture into individual crab cake patties, ensuring they are firm enough to hold together, and arrange them evenly spaced on the prepared baking sheet.
Bake Crab Cakes: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the crab cakes are golden brown and cooked through.
Prepare Lemon Butter: While the crab cakes bake, melt the butter gently in a small saucepan over low heat. Stir in the lemon juice and garlic powder, then keep the lemon butter warm until serving.
Serve: Once the crab cakes are baked, remove them from the oven and drizzle the warm lemon butter over the top right before serving to enhance the flavor.
Additional Tips: For an extra cheesy flavor, you can substitute Cheddar Bay biscuit mix for the breadcrumbs in the crab cake mixture.
Firm Up Mixture: Refrigerate the shaped crab cakes before baking to help them firm up and hold their shape better during cooking.

Notes

Using lump crab meat provides the best texture and flavor for crab cakes.
Refrigeration of the crab cakes before baking improves their stability and helps prevent them from falling apart.
Old Bay seasoning adds classic crab cake flavor but can be adjusted to taste.
Substituting Cheddar Bay biscuit mix for breadcrumbs adds a unique cheesy depth to the crab cakes.
Serve with a fresh salad or steamed vegetables for a balanced meal.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Category: Appetizer
Method: Baking
Cuisine: American