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.

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.

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.