Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Cheddar Bay Crab Cakes with Lemon Butter Drizzle bring together the elegance of crab with the comforting flavors of cheddar, Old Bay seasoning, and a bright, buttery finish. These golden, oven-baked crab cakes are a savory delight, perfect for entertaining or indulging in a taste of the coast at home. Whether served as an appetizer or a main course, they deliver flavor and flair with every bite.

Why You’ll Love This Recipe

These crab cakes offer the perfect balance of rich seafood flavor, creamy cheddar, and a touch of citrusy brightness from the lemon butter drizzle. The recipe is straightforward, using easily available ingredients while producing a dish that tastes restaurant-quality. Baked instead of fried, these crab cakes are lighter but just as satisfying, with a crispy exterior and tender interior. The lemon butter elevates them even further, creating a dish that’s both comforting and sophisticated.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crab Cakes:

• 1 lb lump crab meat

• 1 cup shredded cheddar cheese

• 2 large eggs

• 1 cup breadcrumbs (Panko or regular)

• 1/4 cup chopped green onions

• 1 tablespoon chopped fresh parsley

• 1/2 cup mayonnaise

• 1 teaspoon minced garlic

• Juice of 1 lemon

• 1 teaspoon Old Bay seasoning

• Salt and pepper, to taste

For the Lemon Butter Drizzle:

• 1/4 cup butter

• 1 tablespoon lemon juice

• 1/2 teaspoon garlic powder

Directions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. Mix the crab cake ingredients: In a large bowl, gently combine lump crab meat, shredded cheddar, eggs, breadcrumbs, green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Stir just until combined, keeping the crab meat as intact as possible.

3. Shape the crab cakes: Form the mixture into patties about 2–3 inches in diameter. This recipe yields approximately 8 to 10 crab cakes. Arrange them evenly on the prepared baking sheet.

4. Bake for 25–30 minutes or until golden brown and firm. Rotate the baking sheet halfway through to ensure even browning.

5. Make the lemon butter drizzle: In a small saucepan, melt butter over low heat. Stir in lemon juice and garlic powder. Keep warm until serving.

6. Serve: Let the crab cakes rest for a couple of minutes after baking. Drizzle with warm lemon butter just before serving.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

• Servings: 8 to 10 crab cakes

Variations

• Pan-Fried Version: Instead of baking, pan-fry the crab cakes in a skillet with a bit of oil for a crispier exterior.

• Add Spice: Mix in a finely chopped jalapeño or a pinch of cayenne pepper for extra heat.

• Seafood Blend: Replace part of the crab meat with chopped shrimp or scallops for variety.

• No Cheese: Omit cheddar for a more traditional crab cake style.

• Gluten-Free: Use gluten-free breadcrumbs to make the recipe gluten-free.

Storage/Reheating

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10–12 minutes or in a skillet over medium heat until warmed through. Avoid microwaving, as it can make the texture rubbery. To freeze, wrap uncooked crab cakes tightly and freeze for up to 2 months. Thaw in the refrigerator before baking.

FAQs

Can I use canned crab meat?

Yes, but for the best texture and flavor, use high-quality lump or backfin canned crab.

Can I prepare the crab cakes ahead of time?

Yes, shape the patties and refrigerate them (covered) for up to 24 hours before baking.

Is it necessary to use Old Bay seasoning?

Old Bay adds signature flavor, but you can substitute with a mix of paprika, celery salt, and black pepper if needed.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle

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• Author: Olivia

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Description

Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a mouthwatering seafood delight! These golden crab cakes combine tender lump crab meat, sharp cheddar cheese, and Old Bay seasoning for a savory bite, finished with a zesty, buttery lemon drizzle. Perfect for dinner parties, holidays, or an upscale coastal meal at home.

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Ingredients

For the Crab Cakes:

• 1 lb lump crab meat

• 1 cup shredded cheddar cheese

• 2 large eggs

• 1 cup breadcrumbs (Panko or regular)

• 1/4 cup chopped green onions

• 1 tablespoon chopped fresh parsley

• 1/2 cup mayonnaise

• 1 teaspoon minced garlic

• Juice of 1 lemon

• 1 teaspoon Old Bay seasoning

• Salt and pepper, to taste

For the Lemon Butter Drizzle:

• 1/4 cup butter

• 1 tablespoon lemon juice

• 1/2 teaspoon garlic powder

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Instructions

• Preheat Oven: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

• Mix Crab Cake Ingredients: In a large bowl, gently mix crab meat, cheddar, eggs, breadcrumbs, green onions, parsley, mayo, garlic, lemon juice, Old Bay, salt, and pepper. Do not overmix.

• Form Cakes: Shape the mixture into 8–10 patties, about 2–3 inches wide. Place on the prepared baking sheet.

• Bake: Bake for 25–30 minutes, flipping halfway through for even browning. Crab cakes should be golden and firm.

• Make Lemon Butter Drizzle: In a small saucepan, melt butter over low heat. Add lemon juice and garlic powder; whisk until combined.

• Serve: Drizzle lemon butter over warm crab cakes just before serving.

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Notes

• Use fresh lump crab meat for best flavor and texture.

• Make smaller versions for an elegant appetizer.

• These crab cakes can also be pan-fried if preferred.