By Bring Cheddar Bay Crab Cakes with Lemon Butter Drizzle to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Cheddar Bay Crab Cakes with Lemon Butter Drizzle captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cheddar Bay Crab Cakes with Lemon Butter Drizzle becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 lb lump crab meat
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
1/4 cup chopped green onions
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 egg, beaten
1 tsp Old Bay seasoning
Salt and pepper to taste
2 tbsp butter
Juice of 1 lemon
1 tbsp fresh parsley, chopped (for garnish)
PREPARATION STEPS
In a large bowl, combine crab meat, cheddar cheese, breadcrumbs, green onions, mayonnaise, Dijon mustard, beaten egg, Old Bay seasoning, salt, and pepper. Mix gently to combine.
Shape the mixture into 8-10 patties and chill them in the refrigerator for about 30 minutes to help them set.
In a large skillet, melt 1 tablespoon of butter over medium heat. Cook the crab cakes until golden brown and crispy, about 3-4 minutes per side. Remove from skillet and set aside.
In a small saucepan, melt the remaining 1 tablespoon of butter and add lemon juice. Stir to combine, creating a luscious lemon butter drizzle.
Drizzle the lemon butter over the warm crab cakes and garnish with fresh parsley.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 320 kcal per serving | Servings: 8-10 crab cakes
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
