What type of crab meat is best for Cheddar Bay Crab Cakes with Lemon Butter Drizzle?

Lump or jumbo lump crab meat is ideal as it provides large, succulent pieces of crab that stand up well to the sharp cheddar cheese and the lemon butter drizzle.

Can I bake Cheddar Bay Crab Cakes with Lemon Butter Drizzle instead of frying them?

Yes, you can bake them at 400u00b0F (200u00b0C) for 15-20 minutes until golden brown, though frying in butter provides that signature crisp texture that pairs perfectly with the citrus sauce.

How do I prevent my crab cakes from falling apart?

The key is to chill the formed crab cakes for at least 30 minutes before cooking. This allows the binder and cheese to firm up, ensuring they hold their shape in the pan.

Can I make these crab cakes ahead of time?

Absolutely! You can prepare the mixture and form the cakes up to 24 hours in advance. Keep them covered in the refrigerator until you are ready to sear and serve.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle: 7 Secret Tips

Name: Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb lump crab meat, picked over for shells; 1 cup shredded sharp cheddar cheese; 1 cup crushed Cheddar Bay Biscuit mix; 1/4 cup mayonnaise; 1 large egg, lightly beaten; 2 tablespoons Dijon mustard; 2 tablespoons chopped fresh parsley; 1 teaspoon Old Bay seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 2 tablespoons unsalted butter, for frying; 4 tablespoons butter for drizzle; 2 tablespoons lemon juice; 1 teaspoon lemon zest

Description

A decadent and cheesy twist on the classic crab cake, featuring the iconic flavors of Cheddar Bay seasoning and a zesty lemon butter sauce.

Ingredients

Scale

1 lb lump crab meat, picked over for shells
1 cup shredded sharp cheddar cheese
1 cup crushed Cheddar Bay Biscuit mix
1/4 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons Dijon mustard
2 tablespoons chopped fresh parsley
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 tablespoons unsalted butter, for frying
4 tablespoons butter for drizzle
2 tablespoons lemon juice
1 teaspoon lemon zest

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Instructions

Step 1: Combine mayonnaise, egg, mustard, and seasonings in a bowl.
Step 2: Gently fold in crab meat, cheddar cheese, and biscuit crumbs.
Step 3: Form into 6 large patties and refrigerate for 30 minutes.
Step 4: Melt butter for drizzle and whisk in lemon juice and zest.
Step 5: Fry the crab cakes in a skillet over medium-high heat for 3-4 minutes per side.
Step 6: Drizzle with lemon butter sauce and serve hot.

Notes

Ensure the crab meat is kept cold until mixing to maintain the best texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 crab cake
Calories: 310 kcal
Sugar: 2g
Sodium: 640mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 22g
Cholesterol: 115mg

Description

Ingredients

Instructions

Notes

Nutrition

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