Crab Cakes with Lemon Butter

This hearty Cheddar Bay Crab Cake recipe transforms ordinary seafood into an extraordinary meal that balances the delicate sweetness of crab with the rich comfort of melted cheddar. The warm lemon butter drizzle adds a final touch of elegance that makes this dish perfect for special occasions or when you simply want to elevate your weeknight dinner.

I first created these crab cakes when trying to impress my seafood loving inlaws during their first visit to our home. The recipe was such a hit that it has become our traditional celebration meal for anniversaries and birthdays. The combination of tender crab meat and melted cheddar never disappoints even the pickiest eaters.

Ingredients

• 1 pound lump crab meat picked over for shells: The quality of crab makes all the difference look for fresh lump crab meat or refrigerated pasteurized crab rather than canned if possible
• 1 cup cheddar cheese shredded: Sharp cheddar provides the best flavor but feel free to experiment with other varieties
• 2 large eggs: These act as the binder that helps hold everything together
• 1 cup breadcrumbs or Cheddar Bay biscuit mix: The secret ingredient that adds incredible flavor and texture
• 1/4 cup green onions finely chopped: Adds a mild onion flavor without overpowering the delicate crab
• 1 tablespoon fresh parsley chopped: Brings brightness and color to the mixture
• 1/2 cup mayonnaise: Creates moisture and richness while helping bind ingredients
• 1 teaspoon garlic minced: Fresh garlic provides more depth than powder
• Juice of 1 lemon: The acidity brightens all the flavors and complements the crab perfectly
• 1 teaspoon Old Bay seasoning: The classic seafood seasoning that brings authentic flavor
• Salt and pepper to taste: Always adjust to your preference

For the Lemon Butter Drizzle

• 1/4 cup butter: Use unsalted butter so you can control the saltiness
• 1 tablespoon lemon juice: Fresh is best for the brightest flavor
• 1/2 teaspoon garlic powder: Adds savory notes without the bite of fresh garlic

Step-by-Step Instructions

Prepare Your Baking Surface:

Preheat your oven to 375°F and line a baking sheet with parchment paper. The parchment prevents sticking and makes cleanup much easier. Make sure your oven is fully preheated before baking to ensure even cooking throughout.

Mix The Ingredients:

In a large bowl gently combine all the crab cake ingredients. Use a folding motion rather than stirring to preserve the large lumps of crab meat. The texture of the final cakes depends on keeping those beautiful chunks intact. The mixture should hold together when pressed but still remain somewhat loose.

Form The Crab Cakes:

Using slightly wet hands to prevent sticking form the mixture into 6 equal patties about 3 inches wide and 1 inch thick. Place them on the prepared baking sheet with at least an inch of space between each cake. Refrigerating the formed patties for 30 minutes helps them firm up and maintain their shape during baking.

Bake To Golden Perfection:

Bake the crab cakes for 25 to 30 minutes until they develop a beautiful golden brown crust. The internal temperature should reach 165°F and the exterior should be crispy. Resist the urge to flip them as these are delicate and bake beautifully without turning.

Prepare The Lemon Butter Drizzle:

While the crab cakes bake melt the butter in a small saucepan over low heat. Once completely melted remove from heat and whisk in the lemon juice and garlic powder until well combined. Keep it warm until serving time but be careful not to let it separate.

Serve And Garnish:

Transfer the hot crab cakes to serving plates and immediately drizzle with the warm lemon butter sauce. The butter should slightly pool around the cakes creating an irresistible presentation. Add a final sprinkle of fresh parsley and lemon wedges for both flavor and visual appeal.

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My absolute favorite aspect of this recipe is using the Cheddar Bay biscuit mix in place of regular breadcrumbs. I stumbled upon this substitution when I was out of breadcrumbs one night, and it created such an incredible flavor profile that I never went back to the original version. The slightly cheesy, garlicky flavor of the mix complements the sweet crab meat in a way that ordinary breadcrumbs simply cannot match.

Storage and Make-Ahead Options

These crab cakes store beautifully in the refrigerator for up to three days after cooking. To reheat simply place them in a 350°F oven for about 10 minutes until heated through. The texture remains surprisingly good without becoming dry or rubbery. You can also freeze the formed but unbaked crab cakes for up to one month. When ready to cook thaw them overnight in the refrigerator before baking according to the original instructions adding about 5 minutes to the baking time.

Perfect Pairings

These Cheddar Bay Crab Cakes work beautifully alongside a variety of side dishes. For a light meal serve them atop a fresh green salad with a simple vinaigrette. For a more substantial dinner pair them with roasted asparagus or a crisp coleslaw that cuts through the richness. A glass of chilled Sauvignon Blanc or a light Pinot Grigio complements the flavors perfectly by balancing the richness with bright acidity. If you prefer beer a crisp pilsner or wheat beer works wonderfully.

Making Budget-Friendly Substitutions

While lump crab meat creates the most luxurious texture you can substitute half the amount with less expensive claw meat without significantly affecting the final result. During times when fresh crab is prohibitively expensive consider using a combination of crab and finely diced white fish such as cod or halibut. The flavor profile will change slightly but the dish remains delicious. You can also stretch the recipe by making smaller crab cakes and serving them as appetizers rather than main courses.

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Recipe FAQs

→ Can I substitute the lump crab meat with imitation crab?

While you can use imitation crab in a pinch, real lump crab meat provides the best flavor and texture. Imitation crab will result in a different texture and less authentic seafood flavor. If using imitation crab, chop it finely and reduce the binding ingredients slightly as it tends to be wetter.

→ How do I know when the crab cakes are done?

The crab cakes are done when they reach an internal temperature of 165°F and have a golden brown exterior. This typically takes 25-30 minutes in a 375°F oven. They should feel firm to the touch and hold together well when lifted with a spatula.

→ Can I freeze these crab cakes?

Yes, these crab cakes freeze well. Freeze them either before or after cooking. For uncooked cakes, form the patties, place on a baking sheet until frozen solid, then transfer to a freezer container with parchment between layers. For cooked cakes, cool completely before freezing. Thaw in the refrigerator overnight before reheating in a 350°F oven until warmed through.

→ What can I serve with these cheddar bay crab cakes?

These crab cakes pair beautifully with simple sides that won't overpower their flavor. Consider serving with a fresh green salad, roasted asparagus, coleslaw, corn on the cob, or garlic mashed potatoes. For a complete seafood feast, serve alongside a small portion of shrimp scampi or clam chowder.

→ Can I pan-fry these crab cakes instead of baking them?

Absolutely! To pan-fry, heat 2 tablespoons of oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes per side until golden brown and heated through. Pan-frying will give you an even crispier exterior, though baking is a healthier option that requires less attention.

→ How do I prevent my crab cakes from falling apart?

The key to cohesive crab cakes is proper binding and chilling. Make sure to include all the binding ingredients (eggs, mayonnaise, breadcrumbs) in the proper proportions. After forming the patties, refrigerate them for at least 30 minutes before cooking to allow the ingredients to set. Handle them gently when transferring to and from the baking sheet.