Cheddar Bay Crab Cakes (Printable Version)

Crispy crab cakes loaded with cheddar and drizzled with zesty lemon-garlic butter for a luxurious seafood main dish.

# Ingredients:

→ Crab Cakes

01 - 1 pound lump crab meat, picked over for shells
02 - 1 cup cheddar cheese, shredded
03 - 2 large eggs
04 - 1 cup breadcrumbs (or Cheddar Bay biscuit mix)
05 - 1/4 cup green onions, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1/2 cup mayonnaise
08 - 1 teaspoon garlic, minced
09 - Juice of 1 lemon
10 - 1 teaspoon Old Bay seasoning
11 - Salt and pepper to taste

→ Lemon Butter Drizzle

12 - 1/4 cup butter
13 - 1 tablespoon lemon juice
14 - 1/2 teaspoon garlic powder

# Steps:

01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and facilitate cleanup.
02 - In a large bowl, gently fold together the lump crab meat, shredded cheddar cheese, eggs, breadcrumbs, chopped green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Mix carefully to preserve the texture of the crab meat.
03 - Using hands or an ice cream scoop, shape the mixture into even patties approximately 3 inches wide and 1 inch thick. Arrange on the prepared baking sheet. For optimal structure, refrigerate the formed patties for 30 minutes.
04 - Bake in the preheated oven for 25-30 minutes, until golden brown and heated through to an internal temperature of 165°F.
05 - While crab cakes are baking, melt butter in a small saucepan over low heat. Once melted, remove from heat and incorporate lemon juice and garlic powder, stirring until well combined. Keep warm until serving.
06 - Plate the hot crab cakes and drizzle each with warm lemon butter sauce. Garnish with additional chopped parsley or lemon wedges if desired.

# Notes:

01 - For enhanced flavor and texture, substitute Cheddar Bay biscuit mix for standard breadcrumbs
02 - Refrigerating the formed crab cakes for at least 30 minutes before cooking improves cohesion
03 - Crab cakes can be prepared up to one day in advance and refrigerated before baking

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