Crab Cakes with Lemon Butter

This indulgent crab cake recipe elevates the classic seafood dish by incorporating rich cheddar cheese and finishing with a decadent lemon-garlic butter drizzle that truly makes each bite extraordinary. The combination of sweet lump crab meat with sharp cheddar creates a perfect balance that will impress even the most discerning seafood lovers.

I first created these crab cakes for my husband's birthday dinner after he requested something special with seafood. The reaction around our table was pure silence followed by exclamations of delight, and now they've become our go-to impressive dinner when we want to treat ourselves or guests.

Ingredients

• 1 pound lump crab meat Always check thoroughly for shell fragments and drain well for the best texture
• 1 cup shredded cheddar cheese Sharp cheddar provides the best flavor contrast with the delicate crab
• 2 large eggs These bind everything together and create a richer texture
• 1 cup breadcrumbs or Cheddar Bay biscuit mix The biscuit mix adds extra cheesy flavor and seasoning
• 1/4 cup finely chopped green onions Provides a mild onion flavor without overpowering the crab
• 1 tablespoon chopped fresh parsley Adds brightness and color
• 1/2 cup mayonnaise Creates moisture and richness while helping bind ingredients
• 1 teaspoon minced garlic Fresh garlic provides more aromatic depth than powder
• Juice of 1 lemon The acidity brightens the rich flavors
• 1 teaspoon Old Bay seasoning The classic seafood seasoning blend that enhances crab perfectly
• Salt and pepper to taste Season carefully as the cheese and Old Bay already contain salt

For the Lemon Butter Drizzle

• 1/4 cup butter Use unsalted so you can control the final seasoning
• 1 tablespoon lemon juice Fresh is best for the brightest flavor
• 1/2 teaspoon garlic powder Provides garlic flavor without the bits of fresh garlic in the sauce

Step-by-Step Instructions

Prepare the Baking Sheet:

Preheat your oven to 375°F and line a baking sheet with parchment paper. This temperature creates the perfect balance of browning the outside while keeping the inside moist and tender. The parchment prevents sticking and makes cleanup much easier than scrubbing a pan later.

Mix the Crab Cake Ingredients:

In a large bowl gently fold together all the crab cake ingredients with a rubber spatula or your hands. Use a light touch when mixing to preserve the large lumps of crab meat which provide the best texture and appearance. Overmixing will break down the crab and result in a pasty texture rather than chunky delicious bites.

Form the Crab Cakes:

Shape the mixture into six evenly sized patties approximately 3 inches wide and 1 inch thick. The key is consistency in size which ensures even cooking. Pack them firmly enough to hold together but not so tightly that they become dense. Place them on your prepared baking sheet with at least an inch between each cake.

Chill for Structure:

Refrigerate the formed crab cakes for 30 minutes. This crucial step allows the ingredients to bind together and helps the cakes maintain their shape during baking. If you skip this step they may spread too much or fall apart when served.

Bake to Golden Perfection:

Bake in your preheated oven for 25 to 30 minutes until the crab cakes develop a beautiful golden brown exterior. Look for a slight firmness when gently pressed in the center and an internal temperature of 165°F. The edges should be slightly crispy while the interior remains moist.

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. The warm butter will slightly cook the garlic powder releasing its flavor while the lemon adds brightness. Keep warm until serving time.

Serve and Garnish:

Transfer the hot crab cakes to serving plates and generously drizzle each with the warm lemon butter sauce. The heat from both components will enhance the aromas creating an enticing presentation. For an extra touch of color and freshness garnish with additional chopped parsley or provide lemon wedges on the side.

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The lump crab meat is absolutely the star ingredient in this recipe. I once tried to save money by using claw meat instead and while still good the texture and presentation suffered noticeably. My father in law who rarely comments on food specifically mentioned how much he loved the large tender pieces of crab in this version when I made it correctly with lump meat.

Make-Ahead Options

These crab cakes are perfect for entertaining because you can prepare them up to 24 hours in advance. Simply mix form and place the uncooked crab cakes on a parchment lined tray covered with plastic wrap in the refrigerator. The next day remove them from the refrigerator about 15 minutes before baking to take the chill off for more even cooking. The lemon butter sauce should be made just before serving for the freshest flavor.

Ingredient Substitutions

If you cannot find Cheddar Bay biscuit mix regular breadcrumbs mixed with 1 tablespoon of additional Old Bay seasoning and 1/4 cup extra shredded cheddar works beautifully. For those with egg allergies 2 tablespoons of mayonnaise plus 1 tablespoon of cornstarch can replace the eggs as a binder. Greek yogurt can substitute for half the mayonnaise for a lighter version though the texture will be slightly different. For a gluten free option crushed gluten free crackers or certified gluten free breadcrumbs work well in place of standard breadcrumbs.

Serving Suggestions

These crab cakes make an elegant main course when served with a simple arugula salad dressed with lemon vinaigrette. For a heartier meal pair with roasted asparagus and garlic mashed potatoes to soak up the extra lemon butter sauce. They also work beautifully as an appetizer when made into smaller two inch cakes and served on a bed of mixed greens. For brunch try topping each crab cake with a poached egg and drizzle with the lemon butter for an upscale twist on eggs benedict.

The History Behind Cheddar Bay Crab Cakes

Traditional Maryland crab cakes typically focus on letting the crab flavor shine with minimal ingredients. This modern fusion variation draws inspiration from the wildly popular Cheddar Bay biscuits that became famous at a certain seafood restaurant chain. The addition of cheddar cheese to seafood was once considered unusual but has become a beloved combination particularly in coastal American cuisine. This recipe honors both traditions creating a contemporary dish that respects its roots while offering something excitingly different for seafood lovers.

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Recipe FAQs

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

Yes, you can pan-fry these crab cakes in a skillet with 2-3 tablespoons of oil over medium heat for about 4-5 minutes per side until golden brown and cooked through. Frying will create an even crispier exterior, but baking is a healthier option that requires less attention.

→ What's the best type of crab meat to use?

Lump crab meat is ideal for these cakes as it contains large chunks of crab that provide the best texture and flavor. If unavailable, backfin crab meat is a good alternative. Avoid claw meat for this dish as it has a stronger flavor and finer texture that doesn't showcase the crab as effectively.

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

Refrigerating the formed patties for at least 30 minutes before cooking is crucial as it allows the binding ingredients to set. Also ensure your crab meat is well-drained, as excess moisture can prevent proper binding. If the mixture seems too wet, add a bit more breadcrumbs gradually until it holds together when formed.

→ What sides pair well with these crab cakes?

These crab cakes pair beautifully with light sides like a simple green salad, roasted asparagus, or coleslaw. For a heartier meal, serve alongside garlic mashed potatoes or rice pilaf. The lemon butter sauce also complements steamed vegetables wonderfully if served as side dishes.

→ Can I make these crab cakes ahead of time?

Yes, you can prepare the crab cake mixture and form the patties up to 24 hours in advance. Store them covered in the refrigerator on a parchment-lined plate or tray. The lemon butter should be made fresh just before serving for the best flavor and texture.

→ What can I substitute for Old Bay seasoning?

If you don't have Old Bay, you can create a similar blend using 1/4 teaspoon each of paprika, ground black pepper, and celery salt, plus a pinch of cayenne pepper, ground mustard, and ground nutmeg. Alternatively, Cajun or seafood seasoning blends make good substitutes with slightly different flavor profiles.