Crab cakes are a seafood classic, often enjoyed for their crispy texture, rich flavor, and versatility. This Cheddar Bay Crab Cakes with Lemon Butter Drizzle recipe elevates the traditional crab cake with the addition of cheddar cheese, Old Bay seasoning, and a zesty lemon butter drizzle. The result is a crispy, creamy, and flavorful treat that’s perfect for any occasion. Whether you’re hosting a special dinner or making a quick weeknight meal, these crab cakes are sure to impress.
Why You’ll Love This Recipe
- Cheesy & Creamy: The addition of sharp cheddar cheese brings a creamy and cheesy surprise to each bite of the crab cakes.
- Crispy Exterior: Pan-seared to a golden, crispy perfection, these crab cakes offer a satisfying crunch with every bite.
- Citrusy Zing: A tangy lemon butter drizzle adds a fresh, citrusy zing that cuts through the richness of the crab cakes.
- Quick & Elegant: These crab cakes can be made in under 30 minutes, making them a perfect choice for a delicious and elegant meal without a lot of fuss.
- Customizable: You can easily adjust the ingredients to suit your tastes, adding different herbs, spices, or additional ingredients to make the recipe your own.
Ingredients You’ll Need
Makes 8–10 Crab Cakes
For the Crab Cakes:
- 1 lb lump crab meat, picked over for shells (fresh or high-quality canned crab meat works well)
- 1 cup panko breadcrumbs, divided (plus extra for coating)
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning (or your favorite seafood seasoning blend)
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil or butter, for cooking
For the Lemon Butter Drizzle:
- 1/4 cup unsalted butter, melted
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp chopped fresh parsley (optional, for garnish)
Step-by-Step Instructions
Step 1: Prepare the Crab Cake Mixture
Start by preparing the crab cake mixture. In a large mixing bowl, combine the crab meat, 1/2 cup of the panko breadcrumbs, shredded cheddar cheese, mayonnaise, egg, Dijon mustard, Old Bay seasoning, garlic powder, smoked paprika, salt, and pepper. Gently fold the ingredients together until everything is just combined. Be careful not to overmix—this is important to keep the lumps of crab meat intact, which gives the crab cakes their delicate texture.
Step 2: Form the Crab Cakes
Once the crab mixture is prepared, divide it into 8–10 equal portions. Using your hands, gently shape each portion into a patty about 1/2-inch thick. After shaping the patties, spread the remaining 1/2 cup of panko breadcrumbs on a plate. Lightly coat each crab cake patty in the breadcrumbs, pressing gently to ensure they adhere.
Step 3: Cook the Crab Cakes
Next, heat the olive oil or butter in a large skillet over medium heat. Once the skillet is hot, carefully add the crab cakes, making sure not to overcrowd the pan. Cook the crab cakes for about 3–4 minutes on each side or until they are golden brown and crispy. If necessary, work in batches to avoid crowding the pan, as this can prevent the crab cakes from cooking evenly.
Step 4: Make the Lemon Butter Drizzle
While the crab cakes are cooking, prepare the lemon butter drizzle. In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest, and chopped parsley (if using). Set the drizzle aside.
Step 5: Serve
Once the crab cakes are perfectly golden and crispy, remove them from the skillet and arrange them on a serving platter. Drizzle the crab cakes generously with the lemon butter drizzle, and garnish with additional parsley or lemon wedges for an extra pop of color and flavor. Serve immediately and enjoy!
Why This Recipe Works
Crab Meat Star
Using high-quality lump crab meat ensures the sweet and delicate flavor of the seafood shines through in every bite.
Cheese Magic
The addition of cheddar cheese gives the crab cakes a creamy texture and savory depth that pairs beautifully with the crab meat.
Panko Crunch
The panko breadcrumbs create a crispy and light exterior that provides a satisfying crunch, without weighing down the cakes.
Lemon Brightness
The citrusy lemon butter drizzle perfectly complements the richness of the crab cakes, providing a refreshing contrast that ties all the flavors together.
Variations to Try
Spicy Kick
If you enjoy a little heat, add a pinch of red pepper flakes or a few dashes of hot sauce to the crab cake mixture for a spicy twist.
Herbaceous Twist
Add fresh herbs like dill, chives, or cilantro to the mixture for a fresh, herbaceous flavor that complements the crab cakes beautifully.
Gluten-Free Option
For a gluten-free version, simply use gluten-free panko breadcrumbs and ensure that all other ingredients are GF-friendly.
Baked Version
For a lighter option, bake the crab cakes at 400°F (200°C) for 12–15 minutes, flipping halfway through. This method avoids the need for frying, but still results in a crispy exterior.
Seafood Swap
Switch up the crab meat for other seafood options like shrimp or lobster for a different yet equally delicious twist on the recipe.
Tips for Success
Don’t Overmix
Handle the crab mixture gently to avoid breaking up the delicate lumps of crab meat. Overmixing can result in tough crab cakes, so it’s best to fold the ingredients together just enough to combine.
Chill Before Cooking
Refrigerating the shaped crab cakes for 15–20 minutes before cooking helps them hold their shape during cooking, making them less likely to fall apart in the pan.
Storage
Leftover crab cakes can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them in the oven or skillet over low heat to maintain their crispy exterior.
Serving Suggestions
Romantic Touch
For a romantic dinner, plate the crab cakes individually with a drizzle of lemon butter and a sprinkle of fresh herbs. Pair them with a glass of white wine for an elegant touch.
Party Platter
Serve these crab cakes as appetizers at your next gathering. Pair with dipping sauces such as tartar sauce, aioli, or cocktail sauce for a delightful variety of flavors.
Brunch Staple
These crab cakes make for a fantastic brunch dish when served alongside a simple side salad, roasted veggies, or some crispy roasted potatoes.
Final Thoughts
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are the perfect combination of rich crab meat, creamy cheddar cheese, and a tangy lemon finish. They offer a delicious balance of crispy texture on the outside with a savory, cheesy interior that’s hard to resist. Whether you’re cooking for a special occasion, impressing guests at a dinner party, or simply indulging in a tasty homemade treat, these crab cakes are sure to become a favorite in your recipe rotation.
Your turn! Have you ever made crab cakes before? Share your favorite variations or serving ideas in the comments below. 🦀
FAQs
Can I use frozen crab meat for this recipe?
Yes, frozen crab meat can be used for this recipe. Just make sure to thaw it thoroughly and remove any excess moisture before using.
Can I make these crab cakes ahead of time?
Yes, you can prepare the crab cakes in advance and refrigerate them for up to 24 hours before cooking. This helps them hold their shape better while cooking.
How do I know when the crab cakes are cooked through?
The crab cakes should be golden brown and crispy on both sides. They should also feel firm to the touch. If you’re unsure, you can break one open to check if it’s heated through and cooked to your liking.
Can I bake the crab cakes instead of frying them?
Absolutely! For a healthier option, bake the crab cakes at 400°F (200°C) for 12–15 minutes, flipping halfway through, until golden and crispy.