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.
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.
