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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.
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
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