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Delicious Cheddar Bay crab cakes with a lemon butter drizzle served on a plate.
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Delicious crab cakes featuring a crispy exterior and a rich lemon butter drizzle that elevates the dish to new heights, perfect for any occasion.
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Appetizer, Main Course
Cuisine: American, Seafood
Keyword: Cheddar Bay, Crab Cakes, Easy Dinner, Lemon Butter, Seafood Recipe
Servings: 6 pieces
Calories: 300kcal

Ingredients

For the Crab Cakes

  • 1 lb lump crab meat Sweet and tender, perfect for crab cakes.
  • 1/2 cup panko breadcrumbs Adds a crispy, light texture.
  • 1/2 cup shredded sharp cheddar cheese Brings richness and depth.
  • 1 large egg Acts as a binder for the mixture.
  • 1/4 cup mayonnaise Adds creaminess without overwhelming flavors.
  • 1 tbsp melted butter Enhances richness and moisture.
  • 1 tbsp lemon juice Provides a fresh, zesty punch.
  • 1 tsp Dijon mustard Elevates flavor with a mild tang.
  • 1 tsp fresh parsley, chopped Adds a touch of color and freshness.
  • 1 tsp Old Bay seasoning Delivers a classic seafood flavor.
  • 1/2 tsp garlic powder Infuses a warm, savory note.
  • 1/4 tsp salt Essential seasoning for balance.
  • 1/4 tsp black pepper Essential seasoning for balance.
  • 2 tbsp olive oil (for frying) Ensures a golden, crispy crust.

For the Lemon Butter Drizzle

  • 1/4 cup unsalted butter, melted A rich base for the drizzle.
  • 2 tbsp fresh lemon juice Brightens the overall flavor.
  • 1 tsp fresh parsley, chopped For an aromatic garnish.
  • 1/2 tsp garlic powder Kicks up the savoriness.
  • 1 pinch salt To enhance all the flavors.

Instructions

Prepare the Crab Cake Mixture

  • In a large mixing bowl, gently fold together the lump crab meat, panko breadcrumbs, shredded cheddar cheese, egg, mayonnaise, melted butter, lemon juice, Dijon mustard, parsley, Old Bay seasoning, garlic powder, salt, and black pepper. Handle the crab meat delicately to maintain the lumps.
  • Cover the bowl and refrigerate the mixture for about 30 minutes.

Pan-Fry the Crab Cakes

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Form the crab mixture into 6 evenly sized patties.
  • Pan-fry each crab cake for 3 to 4 minutes on each side until golden brown and crispy.
  • Transfer the crab cakes to a warm plate to keep them cozy while preparing the drizzle.

Make the Lemon Butter Drizzle

  • In a small saucepan, melt the unsalted butter over low heat.
  • Once melted, stir in the fresh lemon juice, garlic powder, chopped parsley, and a pinch of salt.

Serve & Enjoy

  • Garnish the crab cakes with more fresh parsley and serve with lemon wedges. Optionally pair with fresh greens or tartar sauce.

Notes

For better flavor, use fresh lump crab meat. Allowing the mixture to chill helps in shaping and enhances overall flavor. You can bake the crab cakes at 375°F for a healthier option.