Golden Cheddar Crab Cakes with Zesty Lemon Butter Drizzle (Printer-Friendly Version)
# What You'll Need:
→ For the Crab Cakes
01 -
1 lb lump crab meat
02 -
1 cup shredded cheddar cheese
03 -
2 large eggs
04 -
1 cup breadcrumbs
05 -
1/4 cup chopped green onions
06 -
1 tbsp chopped fresh parsley
07 -
1/2 cup mayonnaise
08 -
1 tsp minced garlic
09 -
Juice of 1 lemon
10 -
1 tsp Old Bay seasoning
11 -
Salt and pepper, to taste
→ For the Lemon Butter
12 -
1/4 cup butter
13 -
1 tbsp lemon juice
14 -
1/2 tsp garlic powder
# Let's Cook!:
01 -
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, combine crab meat, cheddar cheese, eggs, breadcrumbs, green onions, parsley, mayonnaise, garlic, lemon juice, Old Bay seasoning, salt, and pepper.
03 -
Shape the mixture into patties and arrange on the baking sheet. Refrigerate for 30 minutes to firm up.
04 -
Bake for 25-30 minutes, until golden brown.
05 -
Melt butter in a small saucepan over low heat. Stir in lemon juice and garlic powder. Keep warm.
06 -
Drizzle warm lemon butter over crab cakes just before serving.
# Cook's Notes:
01 -
Can substitute Cheddar Bay biscuit mix for breadcrumbs for extra flavor
02 -
Refrigerating before cooking helps crab cakes hold their shape
03 -
Can be served as appetizers or main course