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Cheddar Bay Crab Cakes with Lemon Butter Drizzle

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Seafood
  • Method: Pan-Fry
  • Cuisine: American
  • Diet: Low Lactose

Description

Golden, cheesy crab cakes with a crisp exterior, tender centers, and a bright lemon butter drizzle.


Ingredients

Scale
  • 1 lb lump crab meat, picked over for shells
  • 1 cup shredded sharp cheddar cheese
  • 1 cup plain breadcrumbs
  • 2 tbsp all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped green onions
  • 1 tsp garlic powder
  • 1 tbsp Old Bay seasoning
  • 1/2 tsp fine salt, or to taste
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil, for pan-frying
  • 1/2 cup unsalted butter, divided
  • 3 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley

Instructions

  1. Preheat a large nonstick skillet over medium heat.
  2. In a bowl, gently fold together crab meat, cheddar, breadcrumbs, flour, eggs, mayonnaise, green onions, garlic powder, Old Bay, salt, and pepper until just combined.
  3. Add 1 tbsp neutral oil to the hot skillet and swirl to coat evenly.
  4. Portion the mixture into 10 to 12 patties, about 3 inches wide, and press lightly to shape.
  5. Pan-fry the crab cakes in batches for 3 to 4 minutes per side until golden brown and crisp, adding the remaining oil as needed.
  6. For the drizzle, melt 1/4 cup butter in a small saucepan, whisk in lemon juice, simmer 30 seconds, then stir in parsley. Off heat, whisk in the remaining 1/4 cup butter until silky.
  7. Plate the crab cakes and spoon the warm lemon butter over the top. Serve immediately.

Notes

  • Chill shaped patties for 20 to 30 minutes before cooking to help them hold together.
  • Use a fish spatula for gentle flipping to keep cakes intact.
  • Reheat leftovers in a lightly oiled skillet to revive crisp edges.
  • Freeze on a sheet tray until firm, then store in a freezer bag for up to 1 month.

Nutrition

  • Serving Size: 1 crab cake
  • Calories: 320
  • Sugar: 1 g
  • Sodium: 560 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 0 g
  • Protein: 22 g
  • Cholesterol: 125 mg

Keywords: cheddar bay crab cakes, lemon butter drizzle, seafood appetizer, cheesy crab cakes, easy crab cakes, weeknight dinner