Description
These Golden Cheddar Crab Cakes are crispy on the outside, tender and flavorful on the inside, with the richness of melted cheddar cheese. Paired with a Zesty Lemon Butter Drizzle, they make the perfect combination of savory and tangy, ideal for a classy appetizer or a main dish!
Ingredients
Scale
For the Crab Cakes:
- 1 lb lump crab meat (fresh or canned)
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup sharp cheddar cheese, shredded
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or a crab seasoning mix)
- 1 tbsp fresh parsley, chopped
- 2 tbsp green onions, chopped
- 1 tbsp lemon juice
- Salt and pepper to taste
- 2 tbsp olive oil (for frying)
For the Zesty Lemon Butter Drizzle:
- 1/4 cup unsalted butter
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Make the Crab Cake Mixture:
In a large bowl, combine the lump crab meat, breadcrumbs, cheddar cheese, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, green onions, and lemon juice. Season with salt and pepper to taste. Gently fold the ingredients together, being careful not to break up the crab meat too much. - Form the Crab Cakes:
Divide the crab mixture into 8 portions and form them into patties about 1/2 inch thick. Place them on a baking sheet lined with parchment paper or a plate. - Fry the Crab Cakes:
Heat olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet (do not overcrowd). Fry for 3-4 minutes per side, or until they are golden brown and crispy on the outside. Remove from the skillet and set aside on a paper towel-lined plate to drain excess oil. - Make the Zesty Lemon Butter Drizzle:
In a small saucepan, melt the butter over medium heat. Add the lemon juice, lemon zest, and garlic powder. Stir to combine and let it simmer for 2-3 minutes. Season with salt and pepper to taste. - Serve:
Place the crab cakes on serving plates and drizzle the zesty lemon butter sauce over the top. Serve immediately with extra lemon wedges on the side.
Notes
- If you prefer a baked version, you can bake the crab cakes at 375°F (190°C) for 15-20 minutes, flipping halfway through, until golden brown.
- For an extra crispy crust, you can coat the crab cakes in additional breadcrumbs before frying.
- Feel free to add a little bit of finely chopped red pepper or bell pepper to the crab cake mixture for extra color and crunch.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Main Dish, Appetizer
- Method: Pan-fried
- Cuisine: American