Description
Coastal charm meets culinary magic in these cheddar bay crab cakes, where fresh seafood dances with zesty cheddar and a silky lemon butter drizzle. Seafood enthusiasts will savor each crisp, golden bite of this irresistible dish that brings restaurant-quality flavor straight to home kitchens.
Ingredients
Scale
Protein Base:
- 1 pound (1 lb) lump crab meat
Cheese and Binding Ingredients:
- 1/4 cup shredded sharp cheddar cheese
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons all-purpose flour
Seasonings and Herbs:
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon lemon zest
- Salt, to taste
- Black pepper, to taste
- Vegetable oil or clarified butter, for frying
Lemon Butter Drizzle:
- 4 tablespoons unsalted butter
- Juice of 1 lemon
- 1 clove garlic
- Salt, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Gently combine crab meat with breadcrumbs, mayonnaise, egg, cheddar cheese, parsley, Dijon mustard, Old Bay seasoning, and lemon zest in a large mixing bowl. Incorporate flour if mixture appears too loose, mixing minimally to maintain texture.
- Form the mixture into 8 uniform patties, ensuring even distribution of ingredients. Refrigerate uncovered for 30 minutes at 40°F to enhance structural integrity and prevent crumbling during cooking.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat (around 350°F). Carefully place crab cakes in the pan, cooking 3-4 minutes per side until golden brown and crisp, developing a delicate exterior crust.
- Transfer cooked crab cakes onto paper towels to absorb excess oil, allowing them to rest and drain briefly.
- Prepare lemon butter sauce by melting butter in a small saucepan over medium heat. Whisk in fresh lemon juice and minced garlic, seasoning lightly with salt for enhanced flavor profile.
- Plate the crab cakes and generously drizzle warm lemon butter sauce over the top. Garnish with freshly chopped parsley for added visual appeal and herbaceous notes.
- Serve immediately alongside additional lemon wedges to allow guests to adjust citrus intensity according to personal preference.
Notes
- Delicately handle the crab meat to maintain its tender, flaky texture and prevent breaking apart during mixing and cooking.
- Chilling the crab cake mixture helps bind ingredients and prevents them from falling apart when frying, creating a perfect crispy exterior.
- For a gluten-free version, swap breadcrumbs with almond flour or gluten-free panko crumbs to accommodate dietary restrictions.
- Test oil temperature by dropping a breadcrumb into the pan – it should sizzle gently, indicating the ideal heat for golden, crispy crab cakes without burning.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Lunch, Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 311 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 110 mg