If you are craving a dish that feels both indulgent and fresh, look no further than the Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe. This delightful seafood treat combines tender lump crab meat with the savory punch of Cheddar Bay biscuit flavors, all topped off with a zingy, luscious lemon butter drizzle. It’s an irresistible balance of crispy, creamy, tangy, and cheesy that will captivate your taste buds and quickly become a favorite at your table.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward yet carefully chosen ingredients that come together beautifully. Each component plays a role in creating the perfect texture, bright flavor, or vibrant appearance, ensuring every bite is bursting with deliciousness.
- 1 lb lump crab meat: The star of the dish, providing sweet and delicate seafood flavor without too many shells to worry about.
- 1/2 cup Cheddar Bay biscuit mix: Adds cheesy, garlicky notes and a tender binding quality; you can also customize this by mixing regular biscuit mix with cheddar cheese and garlic powder.
- 1 egg, beaten: Helps bind the crab cake ingredients while keeping them moist.
- 2 tablespoons mayonnaise: Adds creamy richness and helps the crab cakes hold together perfectly.
- 1 tablespoon Dijon mustard: Offers a subtle tang that beautifully complements the crab’s sweetness.
- 1 tablespoon Worcestershire sauce: Brings a savory depth and subtle umami complexity.
- 1/2 teaspoon Old Bay seasoning: A classic seafood seasoning that enhances the flavor with a touch of warmth and spice.
- 1/4 teaspoon black pepper: Provides gentle heat to balance the richness.
- 2 tablespoons fresh parsley, chopped: Brightens the mixture with fresh, herbaceous notes.
- 1/4 cup panko breadcrumbs: For a crunchy outer coating that seals in moisture.
- 2 tablespoons butter (for frying): Adds a golden crust and indulgent flavor.
- 1/4 cup unsalted butter: The base of the luscious lemon butter drizzle.
- Juice of 1 lemon: Injects bright, zesty freshness to the drizzle.
- 1/2 teaspoon garlic powder: Infuses a subtle garlicky aroma into the butter sauce.
- 1 tablespoon fresh parsley, chopped (for garnish): Adds the perfect fresh finishing touch.
How to Make Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Step 1: Prepare the Crab Cake Mixture
Begin by gently combining the lump crab meat with the Cheddar Bay biscuit mix, beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and fresh parsley in a large mixing bowl. Take care to mix just until everything comes together to keep those beautiful crab chunks intact, which makes every bite feel special and full of texture.
Step 2: Shape and Coat the Crab Cakes
Next, form the mixture into 6 to 8 small, even patties. The secret here is to keep them compact but not overly dense. Once shaped, coat each crab cake generously with panko breadcrumbs. This step guarantees a crispy exterior that contrasts delightfully with the tender inside.
Step 3: Pan-Fry Until Golden Brown
Heat 2 tablespoons of butter in a large skillet over medium heat. Carefully add your crab cakes and cook for about 3 to 4 minutes on each side. You’re aiming for that gorgeous golden brown crust that signals they are perfectly cooked and wonderfully crispy. After cooking, gently transfer them to a paper towel-lined plate to soak up any extra butter.
Step 4: Make the Lemon Butter Drizzle
While the crab cakes cool just slightly, melt the unsalted butter in a small saucepan on low heat. Stir in the fresh lemon juice and garlic powder until it’s a smooth, fragrant sauce. This lemon butter drizzle brings a refreshing brightness that cuts through the richness and lifts the dish to the next level.
Step 5: Serve and Drizzle
Finally, place the crab cakes on serving plates and generously drizzle the warm lemon butter sauce over them. Sprinkle with freshly chopped parsley for a vibrant pop of color and flavor. Now, you’re ready to savor every delicious bite of your incredible Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe!
How to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
Garnishes
Simple garnishes can elevate this dish even further. Fresh parsley not only provides a lovely green contrast but adds a mild herbal note. A few lemon wedges on the side encourage even more citrus zing if you love that little burst of acidity with each bite.
Side Dishes
These crab cakes pair beautifully with light, fresh sides. A crisp garden salad with a tangy vinaigrette complements the richness of the cakes. Roasted asparagus, garlic mashed potatoes, or a chilled cucumber salad also make excellent choices, providing texture and flavor balance to each plate.
Creative Ways to Present
Want to wow your guests? Serve these crab cakes stacked on mini toasted English muffins for a stylish crab cake slider. Alternatively, nestle them atop a bed of sautéed greens or alongside a colorful corn and tomato salsa for added visual appeal. Garnish with edible flowers or microgreens for an elegant touch.
Make Ahead and Storage
Storing Leftovers
If you happen to have any Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe leftovers, store them in an airtight container in the refrigerator for up to 2 days. This allows the flavors to meld while keeping the crab cakes moist and fresh for a next-day treat.
Freezing
To freeze the crab cakes, freeze them uncovered on a baking sheet first until firm, then transfer to a freezer-safe bag or container. This method prevents them from sticking together. They can be frozen for up to 1 month and make for a convenient, delicious seafood meal whenever you want.
Reheating
For the best results when reheating, warm the crab cakes in a 350°F oven on a baking sheet for about 10 minutes until heated through and crisped up again. Reheat the lemon butter drizzle gently on the stove and pour it over before serving for that fresh bright finish.
FAQs
Can I use canned crab meat for this recipe?
While fresh lump crab meat is ideal for the best texture and flavor in the Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe, good-quality canned lump crab meat can work in a pinch. Just be sure to drain it thoroughly to avoid sogginess.
What if I don’t have Cheddar Bay biscuit mix?
No worries! You can easily substitute with regular biscuit mix, then add 1/2 cup shredded cheddar cheese and 1/2 teaspoon garlic powder. This DIY approach replicates the iconic Cheddar Bay flavor perfectly.
Can I bake these crab cakes instead of frying?
Yes, baking is a great alternative for a lighter version. Arrange the crab cakes on a greased baking sheet and bake at 400°F for 12 to 15 minutes until they turn golden and crispy. Just make sure to keep an eye on them so they don’t dry out.
What can I substitute for mayonnaise?
If you prefer to avoid mayonnaise, plain Greek yogurt or sour cream can be used. Both add moisture and a slight tang that helps bind the crab cakes beautifully without overpowering the flavors.
How do I make sure the crab cakes don’t fall apart?
The key is gentle mixing to keep the lump crab meat intact, and using enough binder ingredients like egg and mayonnaise. Also, chilling the shaped crab cakes before cooking helps them firm up and hold their shape during frying.
Final Thoughts
There is something truly special about the comfort and elegance combined in the Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe. Whether you’re cooking for a party or simply craving a seafood treat, this recipe delivers irresistible flavors and textures with every bite. Give it a try and watch it become one of your all-time favorite homemade dishes to share and enjoy!
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Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
Deliciously crispy Cheddar Bay Crab Cakes infused with savory seasonings and topped with a tangy lemon butter drizzle. Perfectly pan-fried to golden perfection and garnished with fresh parsley, these crab cakes make a delightful appetizer or main course ready in just 30 minutes.
Ingredients
Crab Cakes
- 1 lb lump crab meat, picked over for shells
- 1/2 cup Cheddar Bay biscuit mix (or biscuit mix + 1/2 cup shredded cheddar cheese + 1/2 tsp garlic powder)
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup panko breadcrumbs (for coating)
- 2 tablespoons butter (for frying)
Lemon Butter Drizzle
- 1/4 cup unsalted butter
- Juice of 1 lemon
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Make the crab cake mixture: In a large mixing bowl, gently combine the lump crab meat with Cheddar Bay biscuit mix (or the substitute ingredients), beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and fresh parsley. Mix carefully to avoid breaking up the crab meat too much.
- Form and coat crab cakes: Shape the mixture into 6 to 8 small patties. Coat each patty evenly with panko breadcrumbs to ensure a crispy exterior when cooked.
- Cook crab cakes: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the crab cakes and fry them for 3 to 4 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer to a paper towel-lined plate to drain any excess oil.
- Make the lemon butter drizzle: In a small saucepan, melt the 1/4 cup unsalted butter over low heat. Stir in the freshly squeezed lemon juice and garlic powder until the mixture is well combined.
- Serve: Drizzle the warm lemon butter sauce over the cooked crab cakes. Garnish with chopped fresh parsley and serve alongside lemon wedges for an added burst of citrus zing. Enjoy immediately.
Notes
- For extra flavor, use lump crab meat picked over carefully to avoid shells.
- If you don’t have Cheddar Bay biscuit mix, substitute with a blend of biscuit mix, cheddar cheese, and garlic powder for similar taste.
- Panko breadcrumbs help achieve that desirable crispy crust, so don’t skip this step.
- Cooking over medium heat ensures the crab cakes cook through without burning the crust.
- The lemon butter drizzle adds a bright, tangy finish that complements the richness of the crab cakes perfectly.
