Cheddar Bay Crab Cakes are a delightful fusion of sweet, succulent lump crab meat and the creamy richness of cheddar cheese, all enhanced with a tangy lemon butter drizzle. These crab cakes offer a perfect balance of crispiness on the outside and a tender, flavorful interior. Ideal as an appetizer or a main course, they’re perfect for seafood enthusiasts and can be prepared with ease, making them a great choice for any event or gathering!
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 1/4 cup breadcrumbs
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
For the Lemon Butter Drizzle:
- 2 tablespoons butter
- Juice of 1 lemon
- A pinch of salt
Directions
Step 1: Prepare the Crab Mixture
- Mix Ingredients: In a large mixing bowl, gently combine the crab meat, cheddar cheese, mayonnaise, lightly beaten egg, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, salt, and pepper.
- Form into Patties: Mix until the ingredients are evenly combined, taking care not to break up the crab meat too much. Form the mixture into small patties, each about 1/2 inch thick.
Step 2: Fry the Crab Cakes
3. Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
4. Cook the Crab Cakes: Place the crab cakes in the hot skillet, making sure they have enough space between them. Cook for 3-4 minutes per side, or until they are golden brown and crispy on the outside.
5. Drain the Crab Cakes: Once cooked, remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step 3: Prepare the Lemon Butter Drizzle
- Melt the Butter: In a small saucepan, melt 2 tablespoons of butter over low heat.
- Add Lemon Juice: Stir in the juice of 1 lemon and a pinch of salt, whisking until the mixture is smooth and well-combined.
- Drizzle: Drizzle the warm lemon butter over the freshly cooked crab cakes before serving.
Step 4: Serve and Enjoy
- Garnish: Optionally, garnish the crab cakes with extra chopped parsley for a burst of color and flavor.
- Serve Hot: Serve the crab cakes hot, with a side of your favorite salad or a refreshing dip. Enjoy the creamy, savory taste with a hint of citrus from the lemon butter drizzle.
Variations
- Spicy Kick: Add 1/4 teaspoon of cayenne pepper to the crab mixture for a spicy kick.
- Herb Blend: Experiment with adding fresh herbs like chives or dill for an aromatic twist.
- Cheese Swap: Substitute the cheddar with another cheese like Gruyère or Parmesan for a different flavor profile.
Cooking Notes
- Don’t Overmix: Mix the ingredients just until combined to keep the crab meat intact and the cakes tender.
- Heat Control: Ensure the skillet isn’t too hot when frying the crab cakes to prevent burning.
- Breadcrumbs Tip: Use panko breadcrumbs for extra crunch if desired.
Serving Suggestions
- Serve the crab cakes with a fresh green salad or coleslaw for a light meal.
- Pair with a side of garlic mashed potatoes or roasted veggies for a heartier dinner.
- These crab cakes also make a great appetizer served with a zesty aioli or tartar sauce.
Tips
- Use Fresh Crab Meat: Fresh, high-quality lump crab meat is ideal for the best flavor.
- Chill the Mixture: For easier shaping, chill the crab mixture for 15 minutes before forming the patties.
- Reheating: Reheat leftover crab cakes in a hot skillet for a few minutes to maintain their crispy exterior.
Prep Time
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Nutritional Information (per serving)
- Calories: 280 kcal
- Fat: 20g
- Protein: 18g
- Carbohydrates: 8g
- Sodium: 580mg
FAQs
Q: Can I use canned crab meat?
A: Yes, you can use canned crab meat if fresh is unavailable. Just make sure to drain it well before using.
Q: How do I prevent the crab cakes from falling apart?
A: Be sure to mix the ingredients gently and don’t skip the egg and breadcrumbs, as they help bind the mixture together.
Q: Can I bake these crab cakes instead of frying them?
A: Yes! Bake them at 400°F (200°C) on a greased baking sheet for about 15-18 minutes, flipping halfway through for even browning.
Conclusion
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful combination of rich flavors and textures. The tender crab meat pairs beautifully with the creamy cheddar, while the tangy lemon butter sauce brings a bright finish to each bite. Perfect for a special dinner or when you want to impress guests, this recipe is sure to become a favorite!
Prep Time
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes
Nutritional Information (per serving)
- Calories: 280 kcal
- Fat: 20g
- Protein: 18g
- Carbohydrates: 8g
- Sodium: 580mg
FAQs
Q: Can I use canned crab meat?
A: Yes, you can use canned crab meat if fresh is unavailable. Just make sure to drain it well before using.
Q: How do I prevent the crab cakes from falling apart?
A: Be sure to mix the ingredients gently and don’t skip the egg and breadcrumbs, as they help bind the mixture together.
Q: Can I bake these crab cakes instead of frying them?
A: Yes! Bake them at 400°F (200°C) on a greased baking sheet for about 15-18 minutes, flipping halfway through for even browning.
Conclusion
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful combination of rich flavors and textures. The tender crab meat pairs beautifully with the creamy cheddar, while the tangy lemon butter sauce brings a bright finish to each bite. Perfect for a special dinner or when you want to impress guests, this recipe is sure to become a favorite!