Cheddar Bay Crab Cakes with Lemon Butter Drizzle 🦀🍋
If you’re searching for a mouthwatering seafood recipe that’s both luxurious and irresistibly cheesy, you’ve found it! “Cheddar Bay Crab Cakes with Lemon Butter Drizzle” combines the delicate sweetness of fresh crab meat with the rich flavors of cheddar cheese and buttery breadcrumbs. These golden, savory crab cakes make the perfect appetizer for an elegant dinner or an indulgent main course for any seafood lover.
This recipe captures the essence of fine dining with a down-to-earth twist. Imagine the aroma of freshly baked crab cakes melting in your mouth, paired with the creamy zest of lemon butter—a combination that elevates any meal. Perfect for holiday gatherings, dinner parties, or even a weeknight treat, these Cheddar Bay Crab Cakes bring restaurant-quality flavor right into your home kitchen. Whether you’re a fan of Red Lobster’s famous Cheddar Bay Biscuits or simply love gourmet crab dishes, these crab cakes offer a fusion of cheesy goodness and succulent crab, with a zesty finish from the lemon butter drizzle that will leave your guests raving. 🧀🦞
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Ingredients 🥘
For the Crab Cakes:
- 1 lb fresh lump crab meat, picked over for shells
- 1 cup Cheddar Bay biscuit mix (or plain biscuit mix with a pinch of garlic powder)
- 1 cup shredded sharp cheddar cheese 🧀
- 1/2 cup mayonnaise
- 1 large egg 🥚
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning (or seafood seasoning of choice)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
For the Lemon Butter Drizzle:
- 1/4 cup unsalted butter 🧈
- Zest and juice of 1 lemon 🍋
- 1 tbsp chopped fresh dill or parsley (optional)
- Salt, to taste
Instructions 📋
Step 1: Prepare the Crab Cake Mixture
- Mix Ingredients: In a large bowl, combine the crab meat, Cheddar Bay biscuit mix, shredded cheddar, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley.
- Season: Add a pinch of salt and pepper. Mix everything gently to avoid breaking up the crab meat too much—this keeps the cakes tender and flavorful.
Step 2: Form and Chill the Crab Cakes
- Shape the Cakes: Using your hands, gently form the mixture into 8-10 small patties, about 1/2 inch thick.
- Chill: Place the patties on a plate, cover with plastic wrap, and refrigerate for 30 minutes. Chilling helps them hold together when cooking.
Step 3: Cook the Crab Cakes
- Pan Fry: Heat a large skillet over medium heat and add a few tablespoons of oil or butter. Once the oil is hot, add the crab cakes in a single layer (you may need to cook in batches).
- Sear and Flip: Cook each crab cake for about 3-4 minutes per side or until golden brown and crispy on the outside.
- Drain: Transfer the cooked crab cakes to a paper towel-lined plate to remove any excess oil.
Step 4: Prepare the Lemon Butter Drizzle 🍋
- Melt Butter: In a small saucepan over low heat, melt the butter.
- Add Lemon: Add the lemon zest and juice to the butter, stirring gently. If desired, add the fresh dill or parsley.
- Season: Season with a small pinch of salt, then remove from heat.
Step 5: Serve and Enjoy 🎉
- Plate and Drizzle: Arrange the warm crab cakes on a platter and drizzle the lemon butter over them.
- Garnish: Sprinkle with extra parsley for a pop of color and a touch of fresh flavor.
These delicious Cheddar Bay Crab Cakes are now ready to enjoy with a side salad or on their own! The lemon butter adds a bright, tangy note that beautifully complements the savory, cheesy crab cakes.
Frequently Asked Questions ❓
1. Can I use canned crab meat for this recipe?
- Yes, you can use canned or pasteurized crab meat. However, fresh lump crab meat delivers the best flavor and texture.
2. How do I prevent my crab cakes from falling apart?
- Chilling the crab cakes before cooking and handling them gently will help them stay intact. Also, avoid over-mixing the ingredients.
3. Can I bake these crab cakes instead of frying them?
- Absolutely! To bake, preheat your oven to 400°F (200°C) and bake the crab cakes on a greased baking sheet for 12-15 minutes, flipping halfway through, until golden.
4. Can I make these crab cakes in advance?
- Yes, you can prepare the mixture and shape the crab cakes up to 24 hours ahead. Store them in the refrigerator until ready to cook.
5. What’s a good side dish for these crab cakes?
- A fresh green salad, roasted vegetables, or a light pasta dish all pair wonderfully with these crab cakes. For a truly indulgent meal, consider serving with garlic mashed potatoes.
Enjoy these delightful Cheddar Bay Crab Cakes with Lemon Butter Drizzle as a luxurious treat that’s sure to impress any seafood enthusiast! 🦀🍽
