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Savory Cheddar Bay Crab Cakes with Fresh Lemon Butter

These crab cakes are packed with flavor, combining the richness of crab meat with the sharpness of cheddar cheese, creating a harmonious taste profile.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Skillet
  • Saucepan

Ingredients
  

  • 1 pound Crab Meat Fresh lump crab meat, free from shells.
  • 1 cup Cheddar Cheese Shredded sharp cheddar cheese.
  • 1 cup Breadcrumbs Panko breadcrumbs preferred for lighter texture.
  • 1 large Egg Used as a binding agent.
  • 1/4 cup Mayonnaise Adds creaminess and moisture.
  • 1 tablespoon Dijon Mustard Adds a zesty kick.
  • 2 tablespoons Fresh Parsley Chopped for freshness.
  • 1 unit Lemon Juice Juice of one fresh lemon.
  • 1/2 cup Butter Unsalted butter for the sauce.
  • 2 cloves Garlic Minced for flavor.
  • to taste Salt Essential seasoning.
  • to taste Pepper Essential seasoning.

Instructions
 

  • Preheat your oven to 375°F (190°C) if baking.
  • In a large mixing bowl, combine crab meat, checking for shell fragments.
  • Add cheddar cheese and breadcrumbs to the bowl.
  • Incorporate the egg and mayonnaise into the mixture.
  • Stir in Dijon mustard, parsley, and lemon juice.
  • Season with salt and pepper, mixing gently.
  • Shape the mixture into patties and place on a baking sheet.
  • For pan-frying, heat oil in a skillet and cook patties for 4-5 minutes on each side.
  • If baking, place in the oven for 20-25 minutes until golden brown.
  • For the lemon butter sauce, melt butter in a saucepan and sauté garlic until fragrant.
  • Stir in lemon juice and adjust seasoning.
  • Serve crab cakes drizzled with lemon butter sauce.

Notes

Store leftovers in an airtight container for up to three days. Reheat gently to maintain texture.
Keyword Easy