Indulge in these Cheddar Bay Crab Cakes with Lemon Butter Drizzle, a delightful seafood dish inspired by the famous Cheddar Bay biscuits. Each savory crab cake is infused with creamy cheddar cheese, fresh herbs, and a hint of Old Bay seasoning, creating a perfect balance of flavors. Topped with a warm lemon butter drizzle, these crab cakes are crispy on the outside and tender on the inside, making them an ideal appetizer or main course for seafood lovers.
Ingredients:
Crab Cakes:
1 lb lump crab meat, picked over for shells
1/2 cup shredded cheddar cheese
1/2 cup crushed butter crackers (or Cheddar Bay biscuit mix)
1 large egg
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/2 tsp Old Bay seasoning
1 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp butter or oil, for frying
Lemon Butter Drizzle:
1 tbsp fresh lemon juice
1/4 cup unsalted butter, melted
1 tsp fresh parsley, chopped
1/4 tsp garlic powder
Directions:
Prepare the Crab Mixture: In a large bowl, gently combine the lump crab meat, shredded cheddar cheese, crushed crackers, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and chopped parsley. Season with salt and pepper, mixing carefully to keep the crab meat in large pieces.
Shape the Crab Cakes: Shape the mixture into 8-10 small patties, pressing gently to hold their shape.
Cook the Crab Cakes: In a large skillet, heat the butter or oil over medium heat. Cook the crab cakes in batches, about 3-4 minutes on each side, until golden brown and cooked through.
Make the Lemon Butter Drizzle: In a small bowl, combine the melted butter, fresh lemon juice, chopped parsley, and garlic powder. Mix well.
Serve: Drizzle the warm lemon butter sauce over the crab cakes before serving.
Serving Tips:
Presentation: Arrange the crab cakes on a platter and drizzle them with the lemon butter just before serving for a fresh and inviting look. Garnish with additional chopped parsley or lemon wedges for a pop of color.
Pairings: These crab cakes pair wonderfully with:
Dipping Sauces: Consider serving them with tartar sauce, remoulade, or a spicy aioli for added flavor.
Sides: Serve alongside a fresh green salad, coleslaw, or roasted vegetables to create a well-rounded meal.
Beverages: Light white wines, such as Sauvignon Blanc or Chardonnay, complement the flavors beautifully.
Appetizer or Main Course: Depending on the size, these crab cakes can be served as appetizers or as a main dish. For appetizers, serve smaller cakes and provide toothpicks for easy eating.
Storage Tips:
Refrigeration:
Store leftover crab cakes in an airtight container in the refrigerator. They will keep well for up to 3 days.
Ensure the crab cakes have cooled to room temperature before sealing them to prevent condensation.
Freezing:
For longer storage, you can freeze the crab cakes before cooking. Arrange the shaped patties on a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen cakes to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months.
If freezing cooked crab cakes, allow them to cool completely before transferring to an airtight container. Reheat within 1-2 months for best quality.
Reheating:
From the Refrigerator: Reheat crab cakes in a skillet over medium heat for about 3-4 minutes on each side until heated through. You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes.
From the Freezer: Cook frozen crab cakes directly from the freezer in a skillet or oven. Add a few extra minutes to the cooking time, and check for doneness before serving.
Related Recipes:
- CRAB STUFFED MUSHROOMS
- Chicken Pot Pie Bake with Cheddar Bay Biscuits
- Shrimp & Crab Pasta with Creamy Cajun Sauce
FAQs:
Can I use imitation crab meat instead of lump crab meat?
While imitation crab meat can be used in a pinch, it lacks the flavor and texture of real lump crab meat. For the best taste and quality, it’s recommended to use fresh or canned lump crab meat. This will give your crab cakes a more authentic flavor and enhance the overall dish.
Can I make the crab cakes ahead of time?
Yes! You can prepare the crab cake mixture and shape the patties ahead of time. Store them in the refrigerator for up to 24 hours before cooking. If you prefer to freeze them, shape the patties and freeze them on a baking sheet before transferring to an airtight container. They can be frozen for up to 3 months. Just remember to cook them from frozen, adding extra cooking time as needed.
How do I know when the crab cakes are fully cooked?
Crab cakes are done when they are golden brown on the outside and heated through. If you’re using an instant-read thermometer, the internal temperature should reach 165°F (74°C). The outside should have a crispy texture, while the inside remains moist and tender.
What can I substitute for the Dijon mustard in the recipe?
If you don’t have Dijon mustard on hand, you can substitute it with yellow mustard or stone-ground mustard for a different flavor profile. Alternatively, you could use mayonnaise mixed with a bit of lemon juice for a similar tanginess. Adjust the quantity to your taste preference, as the flavor intensity may vary with different types of mustard.
Conclusion:
Whether you’re hosting a dinner party or just treating yourself, these Cheddar Bay Crab Cakes with Lemon Butter Drizzle are sure to impress. Serve them with a simple green salad or some steamed vegetables for a complete meal. Enjoy this delightful seafood dish that brings the flavors of the coast right to your kitchen!
📖 Recipe:
Print
Cheddar Bay Crab Cakes with Lemon Butter Drizzle
- Total Time: 25 minutes
- Yield: 8-10 crab cakes
- Diet: Gluten Free
Description
If you’re craving a dish that combines the savory goodness of crab with the comforting flavors of cheddar, look no further than these Cheddar Bay Crab Cakes with Lemon Butter Drizzle. Inspired by the classic Cheddar Bay biscuits, these crab cakes are a perfect blend of crispy exterior and tender interior, making them an ideal appetizer or main course for any occasion. Topped with a warm, zesty lemon butter drizzle, they bring a touch of indulgence that is hard to resist.
Ingredients
For the Crab Cakes:
1 lb lump crab meat, picked over for shells
1/2 cup shredded cheddar cheese
1/2 cup crushed butter crackers (or Cheddar Bay biscuit mix)
1 large egg
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/2 tsp Old Bay seasoning
1 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp butter or oil, for frying
For the Lemon Butter Drizzle:
1/4 cup unsalted butter, melted
1 tbsp fresh lemon juice
1 tsp fresh parsley, chopped
1/4 tsp garlic powder
Instructions
- In a large bowl, gently combine crab meat, cheddar cheese, crushed crackers, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and parsley. Season with salt and pepper, mixing carefully to keep crab meat in large pieces.
- Shape the mixture into 8-10 small patties, pressing gently to hold their shape.
- In a large skillet, heat the butter or oil over medium heat. Cook crab cakes in batches, 3-4 minutes on each side, until golden brown and cooked through.
- For the lemon butter drizzle, combine melted butter, lemon juice, parsley, and garlic powder in a small bowl. Drizzle over the crab cakes before serving.
Notes
For the best flavor, use high-quality lump crab meat.
These crab cakes can be prepared ahead of time and stored in the refrigerator or frozen for later use.
Serve with a side of tartar sauce or spicy aioli for added flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer / Main Course
- Method: Pan-frying
- Cuisine: American / Seafood
Nutrition
- Serving Size: 8-10 crab cakes
- Calories: 210 kcal
