Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle combine succulent lump crab meat with sharp cheddar cheese and fresh herbs, baked to golden perfection. Topped with a zesty lemon butter sauce, they offer a flavorful twist on a classic seafood favorite that’s perfect for a main course or appetizer.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 6-8 crab cakes 1x
- Category: Main Course
- Method: Baking
- Cuisine: American, Seafood
- Diet: Halal
Ingredients
Scale
Crab Cakes
- 1 lb lump crab meat
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 cup breadcrumbs (or Cheddar Bay biscuit mix for extra cheesy flavor)
- 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 the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Ingredients: In a large bowl, combine lump crab meat, shredded cheddar cheese, eggs, breadcrumbs (or Cheddar Bay biscuit mix), chopped green onions, fresh parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently to maintain crab meat texture.
- Form Patties: Shape the crab mixture into evenly sized patties and place them on the prepared baking sheet, spacing them apart to ensure even cooking.
- Bake Crab Cakes: Bake for 25-30 minutes, until the crab cakes are golden brown and cooked through, with a crispy exterior.
- Prepare Lemon Butter: While baking, melt butter over low heat in a small saucepan. Stir in lemon juice and garlic powder, then keep warm for drizzling.
- Serve: Drizzle the warm lemon butter sauce over the crab cakes just before serving for added flavor and moisture.
Notes
- You can substitute Cheddar Bay biscuit mix for breadcrumbs to enhance the cheesy flavor of the crab cakes.
- Refrigerate the crab cakes before cooking to help them firm up and hold their shape better during baking.
- For an alternative cooking method, these crab cakes may also be pan-fried in a little oil until golden and crisp.
Nutrition
- Serving Size: 1 crab cake (approx. 100g)
- Calories: 280
- Sugar: 1.5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 110mg
Keywords: crab cakes, cheddar bay crab cakes, seafood appetizer, lemon butter sauce, American seafood, baked crab cakes
