Cheddar Bay Crab Cakes with Lemon Butter Drizzle
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are crispy on the outside, tender on the inside, and packed with flavor! A perfect restaurant-quality dish you can make at home.
Ingredients
- 1 lb lump crab meat
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 cup breadcrumbs
- 1/4 cup chopped green onions
- 1 tbsp chopped fresh parsley
- 1/2 cup mayonnaise
- 1 tsp minced garlic
- 1 lemon, juiced
- 1 tsp Old Bay seasoning
- salt and pepper to taste
Instructions
- In a large bowl, gently mix the crab meat, shredded cheddar, breadcrumbs, green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, eggs, salt, and pepper until just combined.
- Shape the mixture into small patties, about ½ inch thick. Place them on a plate and refrigerate for at least 30 minutes to firm up.
- Heat a skillet over medium heat with a little oil. Cook each crab cake for 3-4 minutes per side, until golden brown and crispy.
- For the lemon butter drizzle, melt 2 tablespoons of butter in a small saucepan and mix with the juice of one lemon. Drizzle over the crab cakes before serving.
Notes
For the best texture, use fresh lump crab meat and chill the crab cakes before cooking to prevent them from falling apart.