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Cheddar Bay Crab Cakes With Lemon Butter Drizzle

These Cheddar Bay Crab Cakes are a delightful combination of tender crab meat, sharp cheddar cheese, and savory seasonings, complemented by a zesty lemon butter drizzle. Perfect as an appetizer or main course, they're sure to impress!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course appetizer/main course
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 mixing bowl
  • 1 baking sheet
  • 1 parchment paper
  • 1 skillet
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 spatula

Ingredients
  

  • 1 lb fresh lump crab meat Make sure to use fresh lump crab meat for the best flavor and texture.
  • 1 cup crushed crackers Such as Ritz.
  • ½ cup grated sharp cheddar cheese
  • ¼ cup mayonnaise
  • 1 large egg
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • ¼ cup butter
  • 1 tablespoon fresh lemon juice
  • as needed lemon wedges For serving.

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a mixing bowl, gently combine the crab meat, crushed crackers, cheddar cheese, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, pepper, and chopped parsley. Mix until just combined, being careful not to break up the crab meat too much.
  • Shape the mixture into 8 equal-sized patties and place them on the prepared baking sheet.
  • Heat a skillet over medium heat and melt 1 tablespoon of butter. Once melted, carefully add the crab cakes, cooking in batches if necessary. Sauté for about 2–3 minutes on each side until golden brown.
  • Transfer the crab cakes back to the baking sheet and bake in the preheated oven for an additional 10 minutes, until heated through.
  • Meanwhile, in a small saucepan, melt the remaining butter over low heat. Stir in the lemon juice and cook for another minute. Set aside.
  • Once the crab cakes are done, drizzle the lemon butter sauce over them and serve immediately with lemon wedges.

Notes

Make sure to use fresh lump crab meat for the best flavor and texture.
You can refrigerate any leftover crab cakes and reheat them in the oven or skillet.
Feel free to add additional spices or herbs based on your taste preferences!