Cheddar Bay Crab Cakes with Lemon Butter Drizzle: A Seafood Appetizer
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 crab cakes
- Category: Appetizer
- Method: Pan-Fried
- Cuisine: American
Ingredients
Scale
- 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
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.