Cheddar Bay Crab Cakes with Lemon Butter Drizzle

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Introduction

Cheddar Bay Crab Cakes bring together the sweetness of lump crab meat with the creamy richness of cheddar cheese and a zesty lemon butter drizzle. These crab cakes are crisp on the outside, tender on the inside, and packed with savory flavors. They make a perfect appetizer or main dish for seafood lovers, and their easy preparation makes them great for any occasion!

Ingredients

For the Crab Cakes:

  • 1 lb lump crab meat
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup mayonnaise
  • 1 egg, lightly beaten
  • 1/4 cup breadcrumbs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for frying)

For the Lemon Butter Drizzle:

  • 2 tablespoons butter
  • Juice of 1 lemon
  • A pinch of salt

Directions

Step 1: Prepare the Crab Mixture

  1. Mix Ingredients: In a large mixing bowl, gently combine the crab meat, cheddar cheese, mayonnaise, lightly beaten egg, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, salt, and pepper.
  2. Form into Patties: Mix until the ingredients are evenly combined, taking care not to break up the crab meat too much. Form the mixture into small patties, each about 1/2 inch thick.

Step 2: Fry the Crab Cakes

  1. Heat the Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
  2. Cook the Crab Cakes: Place the crab cakes in the hot skillet, making sure they have enough space between them. Cook for 3-4 minutes per side, or until they are golden brown and crispy on the outside.
  3. Drain the Crab Cakes: Once cooked, remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Step 3: Prepare the Lemon Butter Drizzle

  1. Melt the Butter: In a small saucepan, melt 2 tablespoons of butter over low heat.
  2. Add Lemon Juice: Stir in the juice of 1 lemon and a pinch of salt, whisking until the mixture is smooth and well-combined.
  3. Drizzle: Drizzle the warm lemon butter over the freshly cooked crab cakes before serving.

Step 4: Serve and Enjoy

  1. Garnish: Optionally, garnish the crab cakes with extra chopped parsley for a burst of color and flavor.
  2. Serve Hot: Serve the crab cakes hot, with a side of your favorite salad or a refreshing dip. Enjoy the creamy, savory taste with a hint of citrus from the lemon butter drizzle.

Variations

  • Spicy Kick: Add 1/4 teaspoon of cayenne pepper to the crab mixture for a spicy kick.
  • Herb Blend: Experiment with adding fresh herbs like chives or dill for an aromatic twist.
  • Cheese Swap: Substitute the cheddar with another cheese like Gruyère or Parmesan for a different flavor profile.

Cooking Notes

  • Don’t Overmix: Mix the ingredients just until combined to keep the crab meat intact and the cakes tender.
  • Heat Control: Ensure the skillet isn’t too hot when frying the crab cakes to prevent burning.
  • Breadcrumbs Tip: Use panko breadcrumbs for extra crunch if desired.

Serving Suggestions

  • Serve the crab cakes with a fresh green salad or coleslaw for a light meal.
  • Pair with a side of garlic mashed potatoes or roasted veggies for a heartier dinner.
  • These crab cakes also make a great appetizer served with a zesty aioli or tartar sauce.

Tips

  • Use Fresh Crab Meat: Fresh, high-quality lump crab meat is ideal for the best flavor.
  • Chill the Mixture: For easier shaping, chill the crab mixture for 15 minutes before forming the patties.
  • Reheating: Reheat leftover crab cakes in a hot skillet for a few minutes to maintain their crispy exterior.

Prep Time

  • Prep Time: 15 minutes
  • Cooking Time: 10 minutes
  • Total Time: 25 minutes

Nutritional Information (per serving)

  • Calories: 280 kcal
  • Fat: 20g
  • Protein: 18g
  • Carbohydrates: 8g
  • Sodium: 580mg

FAQs

Q: Can I use canned crab meat?
A: Yes, you can use canned crab meat if fresh is unavailable. Just make sure to drain it well before using.

Q: How do I prevent the crab cakes from falling apart?
A: Be sure to mix the ingredients gently and don’t skip the egg and breadcrumbs, as they help bind the mixture together.

Q: Can I bake these crab cakes instead of frying them?
A: Yes! Bake them at 400°F (200°C) on a greased baking sheet for about 15-18 minutes, flipping halfway through for even browning.

Conclusion

These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful combination of rich flavors and textures. The tender crab meat pairs beautifully with the creamy cheddar, while the tangy lemon butter sauce brings a bright finish to each bite. Perfect for a special dinner or when you want to impress guests, this recipe is sure to become a favorite!

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