These cheddar bay crab cakes with lemon butter drizzle fit perfectly into our busy family life because they can be prepped ahead of time. I often make the crab cakes in the morning and then just pan-fry them right before dinner. Seriously, who doesn’t love an easy crab cakes recipe that tastes like you spent hours in the kitchen? And that lemon butter sauce for crab cakes? Don’t even get me started. It’s the perfect complement!

Trust me, once you try this cheddar bay crab cakes with lemon butter drizzle, you’ll be hooked. It’s easier than you think, and the payoff is HUGE. It has a special something that everyone enjoys as a seafood appetizer. Let’s get started!

Ingredients

Here’s what you’ll need to make these irresistible cheddar bay crab cakes with lemon butter drizzle:

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1 pound lump crab meat, picked over for shells: I always use lump crab meat for my cheddar bay crab cakes with lemon butter drizzle because it has the best flavor and texture. When making cheddar bay crab cakes with lemon butter drizzle, you can find this at most seafood counters. I suggest that you seek crab meat that is fresh and doesn’t have a fishy smell.
1/2 cup mayonnaise: Don’t skimp on the mayo! It helps bind everything together and adds richness. I learned the hard way with cheddar bay crab cakes with lemon butter drizzle that low-fat mayo just doesn’t cut it. For the best flavor, use full-fat mayonnaise.
1/4 cup finely chopped red bell pepper: Adds a touch of sweetness and color. Make sure you dice it finely, you don’t want big chunks of bell pepper in the crab cake.
1/4 cup finely chopped green onions: For a little bit of bite. The green onions add a mild onion flavor that complements the crab meat well.
1/4 cup grated cheddar cheese: I always use sharp cheddar for my cheddar bay crab cakes with lemon butter drizzle to give them that cheesy kick. A cheddar bay crab cakes recipe isn’t complete without a healthy dose of cheese! You can also use a medium cheddar if you prefer a less intense flavor.
1/4 cup panko bread crumbs: These give the crab cakes a nice, crispy coating. Panko breadcrumbs are lighter and crispier than regular breadcrumbs, which makes them ideal for crab cakes.
1 tablespoon Old Bay seasoning: It wouldn’t be cheddar bay crab cakes with lemon butter drizzle without it! This is the key to that classic Chesapeake flavor. My mom always said, “Never be shy with the Old Bay!”
1 large egg, lightly beaten: To help bind the ingredients. Make sure to beat the egg lightly before adding it to the mixture to ensure it’s evenly distributed.
1 tablespoon Dijon mustard: For a touch of tang. Dijon mustard adds a subtle tang that balances the richness of the crab meat and mayonnaise.
1 tablespoon Worcestershire sauce: Adds depth of flavor. Worcestershire sauce is a flavor enhancer that adds umami and complexity to the crab cakes.
Salt and freshly ground black pepper, to taste: Season generously! Freshly ground black pepper will give a more intense flavor.
2 tablespoons butter: For frying. Butter adds a rich flavor and helps the crab cakes brown evenly.
1 tablespoon olive oil: For frying. Olive oil has a higher smoke point than butter, which helps prevent the butter from burning.
For the Lemon Butter Drizzle:
- 1/2 cup (1 stick) unsalted butter: Good quality butter makes all the difference in the lemon butter sauce for crab cakes.
- 1/4 cup fresh lemon juice: Freshly squeezed is a must! Bottled lemon juice does not provide the same fresh, bright flavor.
- 2 tablespoons chopped fresh parsley: For a pop of color and freshness. Fresh parsley adds a vibrant color and herbaceous flavor to the sauce.
- 1 clove garlic, minced: Adds a little zing. Be careful not to burn the garlic, as it can become bitter.
- Pinch of red pepper flakes (optional): For a little heat. Red pepper flakes add a subtle heat that complements the richness of the crab cakes and lemon butter sauce.

Shopping Tip: When making cheddar bay crab cakes with lemon butter drizzle, sometimes the lump crab meat can be pricey. You can save some money by using a combination of lump and claw meat. It still tastes delicious! Storage tip: I store any extra crab meat in an airtight container in the refrigerator and use it within a day or two.

How to Make – Step-by-Step

Alright, let’s get down to business and make these amazing cheddar bay crab cakes with lemon butter drizzle! Don’t worry, I’ll walk you through it.

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Gently combine the ingredients: In a large bowl, gently combine the crab meat, mayonnaise, red bell pepper, green onions, cheddar cheese, panko bread crumbs, Old Bay seasoning, egg, Dijon mustard, and Worcestershire sauce. Be careful not to overmix! This is crucial for tender cheddar bay crab cakes with lemon butter drizzle. I learned the hard way with cheddar bay crab cakes with lemon butter drizzle that overmixing leads to tough cakes.
Season to taste: Season the mixture with salt and pepper to taste. Remember, the Old Bay seasoning already has salt in it, so start with a little and add more if needed. Consider tasting a small portion of the mixture before forming the crab cakes to ensure the seasoning is to your liking.
Form the crab cakes: Gently form the crab mixture into 6-8 patties, about 3/4-inch thick. Don’t worry if your cheddar bay crab cakes with lemon butter drizzle aren’t perfectly shaped; they’ll still taste amazing! Use a light touch to form the patties, as over-handling can make them dense.
Chill the crab cakes: Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. This helps them hold their shape while cooking. I learned this trick from my grandma – she always chilled her crab cakes before frying them. While the cheddar bay crab cakes with lemon butter drizzle is chilling, I usually prep the lemon butter sauce or set the table. Chilling also allows the flavors to meld together, enhancing the overall taste of the crab cakes.
Make the lemon butter drizzle: While the crab cakes are chilling, prepare the lemon butter drizzle. In a small saucepan, melt the butter over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
Add lemon juice and parsley: Stir in the fresh lemon juice and chopped parsley. Bring the sauce to a simmer and cook for about 1 minute, until slightly thickened. Remove from heat and set aside. I always taste the lemon butter sauce for crab cakes and adjust the seasoning as needed. Sometimes I add a little extra lemon juice for a tangier flavor.
Cook the crab cakes: Heat the butter and olive oil in a large skillet over medium heat. Once the butter is melted and the skillet is hot, carefully place the crab cakes in the skillet. Be careful not to overcrowd the pan! In my kitchen, cheddar bay crab cakes with lemon butter drizzle usually takes about 3-4 minutes per side. Overcrowding the pan can lower the temperature and cause the crab cakes to steam instead of brown.
Cook until golden brown: Cook the crab cakes for 3-4 minutes per side, or until golden brown and heated through. Your cheddar bay crab cakes with lemon butter drizzle should smell like savory seafood heaven at this point! I learned the hard way with cheddar bay crab cakes with lemon butter drizzle that patience is key. Don’t rush the cooking process, or they won’t be cooked through. Use a spatula to gently flip the crab cakes to avoid breaking them.
Serve: Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil. Drizzle generously with the lemon butter sauce and serve immediately. You can garnish your cheddar bay crab cakes with lemon butter drizzle with extra parsley or lemon wedges.

Family-tested shortcut: I sometimes skip the chilling step if I’m short on time, but the crab cakes might be a little more delicate.

Serving Suggestions

Now for the best part – serving these delicious cheddar bay crab cakes with lemon butter drizzle!

The kids love our cheddar bay crab cakes with lemon butter drizzle when I serve them with a side of creamy coleslaw and some crispy sweet potato fries. I’ve also found that they are wonderful when accompanied by a light cucumber salad. Simple, but satisfying! I sometimes make them into little sliders with some brioche buns and a dollop of tartar sauce. So yummy!

This cheddar bay crab cakes with lemon butter drizzle is perfect for summer cookouts, holiday appetizers, or even a fancy date night at home. Presentation-wise, I like to arrange the crab cakes on a platter, drizzle them with the lemon butter sauce, and garnish with fresh parsley and lemon wedges. Makes them look extra fancy!

If you have extra cheddar bay crab cakes with lemon butter drizzle, they are delicious reheated the next day. I usually reheat them in a skillet with a little butter, or you can bake them in the oven until heated through. You can also flake them and add them to pasta or salads. Consider crumbling them over a bed of greens for a light yet satisfying salad.

Seasonal variations: In the summer, I sometimes add a little corn to the crab cake mixture for a sweet and summery twist. In the fall, I’ve added a pinch of pumpkin pie spice to the lemon butter sauce for a warm and cozy flavor.

My friends always ask for this cheddar bay crab cakes with lemon butter drizzle recipe when I serve it at parties. They can’t believe how easy it is to make!

You can also experiment with different crab cake dipping sauces if you want something other than lemon butter. A spicy remoulade or a simple aioli would also be delicious!

Frequently Asked Questions

Alright, let’s tackle some frequently asked questions about these cheddar bay crab cakes with lemon butter drizzle. I’ve heard it all, and I’m here to help!

Can I use imitation crab meat? While you can use imitation crab meat, I really don’t recommend it for cheddar bay crab cakes with lemon butter drizzle. The flavor and texture just aren’t the same. Trust me, it’s worth it to splurge on the real thing for this recipe.
Can I freeze the crab cakes? Yes, you can freeze the crab cakes! I usually freeze them uncooked. Just place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag and store for up to 2 months. When ready to cook, thaw them in the refrigerator overnight and cook as directed. Freezing them individually first prevents them from sticking together.
My crab cakes are falling apart. What am I doing wrong? This usually happens when the mixture is too wet or you haven’t chilled the crab cakes long enough. Make sure you drain the crab meat well and don’t overmix the ingredients. Chilling the crab cakes helps them hold their shape while cooking. Adding a bit more panko breadcrumbs can also help bind the mixture if it’s too wet.
Can I bake the crab cakes instead of frying them? Yes, you can bake the crab cakes! Preheat your oven to 375°F (190°C). Place the crab cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and heated through. Baking is a healthier option and still yields delicious results.
Can I make the lemon butter sauce ahead of time? Yes, you can make the lemon butter sauce ahead of time. Just store it in an airtight container in the refrigerator and reheat it gently before serving. The flavors will meld together even more as it sits.
My lemon butter sauce is too thin. How can I thicken it? If your lemon butter sauce is too thin, you can thicken it by simmering it for a few more minutes, until it reaches your desired consistency. Be careful not to overcook it, or it will become too thick. You can also whisk in a small amount of cornstarch slurry (cornstarch mixed with cold water) to thicken it quickly.
What can I substitute for Old Bay seasoning? If you don’t have Old Bay seasoning, you can use a combination of paprika, celery salt, and black pepper. You know what I do when my cheddar bay crab cakes with lemon butter drizzle is missing that certain Old Bay “je ne sais quoi”? I sprinkle in a tiny pinch of ground mustard and celery seed! Experiment with different ratios to find a flavor profile that you enjoy.

Final Thoughts

This cheddar bay crab cakes with lemon butter drizzle recipe holds a special place in my heart because it’s a reminder of family gatherings, happy times, and delicious food. It’s a dish that I know I can always count on to impress my friends and family.

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Here are my cheddar bay crab cakes with lemon butter drizzle Pro Tips:

Don’t overmix the crab mixture! This is the key to tender crab cakes. Gently fold the ingredients together until just combined.
Chill the crab cakes before cooking. This helps them hold their shape and prevents them from falling apart in the pan.
Use good quality ingredients. It makes all the difference in the flavor, especially when it comes to the crab meat and butter.

Here are some cheddar bay crab cakes with lemon butter drizzle variations we’ve tried:

Spicy Cheddar Bay Crab Cakes: Add a pinch of cayenne pepper to the crab mixture for a little heat.
Jalapeño Cheddar Bay Crab Cakes: Add some diced jalapeños to the crab mixture for an extra kick. Be sure to remove the seeds and membranes if you prefer a milder heat.
Herbed Cheddar Bay Crab Cakes: Add some chopped fresh herbs, like dill or chives, to the crab mixture for a fresh flavor.

My husband loves the spicy version, while my kids prefer the classic cheddar bay crab cakes with lemon butter drizzle. I personally love them all! I encourage you to make this cheddar bay crab cakes with lemon butter drizzle your own. Experiment with different flavors and ingredients until you find your perfect combination. I hope you enjoy making and eating these cheddar bay crab cakes with lemon butter drizzle as much as my family and I do. They are perfect as a seafood appetizer to get a dinner party going!

I hope your cheddar bay crab cakes with lemon butter drizzle cooking experience is a success! Don’t be afraid to experiment and have fun in the kitchen. Happy cooking!

These Creamy Garlic Butter Lobster Tails would also pair nicely with the crab cakes as a seafood appetizer or an entree course. If you like a sweet dessert, you can follow it up with an Easy Vanilla Cake with Oil.

Cheddar Bay Crab Cakes with Lemon Butter Drizzle: A Seafood Appetizer

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These cheddar bay crab cakes are a delightful twist on the classic crab cake recipe. The addition of cheddar cheese and Old Bay seasoning gives them a unique and irresistible flavor.

Author: Zoubida
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 5 crab cakes
Category: Appetizer
Method: Pan-Fried
Cuisine: American

Ingredients

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1 pound jumbo lump crab meat, picked over for shells
1/2 cup mayonnaise
1/4 cup finely diced red bell pepper
1/4 cup finely diced green onions
1/4 cup grated cheddar cheese
1/4 cup crushed Ritz crackers
1 large egg, lightly beaten
1 tablespoon Old Bay seasoning
1 tablespoon lemon juice
Salt and pepper to taste
2 tablespoons butter
2 tablespoons olive oil

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Instructions

In a large bowl, gently combine the crab meat, mayonnaise, red bell pepper, green onions, cheddar cheese, crushed Ritz crackers, egg, Old Bay seasoning, lemon juice, salt, and pepper. Be careful not to overmix.
Form the mixture into 5 equally sized patties.
In a large skillet, heat the butter and olive oil over medium heat.
Carefully place the crab cakes in the skillet and cook for about 4-5 minutes per side, or until golden brown and heated through.
Serve immediately with your favorite dipping sauce.

Notes

For best results, use high-quality jumbo lump crab meat. Be gentle when mixing the ingredients to avoid breaking up the crab meat too much. You can also add a pinch of cayenne pepper for a little extra heat.