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Instructions:
1. Prepare the Crab Cake Mixture:
- In a large bowl, gently mix together the fresh lump crab meat, grated cheddar cheese, mayonnaise, egg, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, and pepper.
- Be careful not to break up the crab meat too much; you want to maintain those delicious lumps for texture. If desired, fold in the fresh parsley for added color and flavor.
2. Form the Crab Cakes:
- Using your hands, gently shape the crab mixture into small patties, about 2-3 inches in diameter, depending on your preference. You should get approximately 8-10 crab cakes from this recipe.
- If the mixture is too wet, you can add a little more breadcrumbs to help bind it together.
3. Cook the Crab Cakes:
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the pan, cooking in batches if necessary.
- Fry the crab cakes for 3-4 minutes per side, or until golden brown and crispy on the outside. Be gentle when flipping to prevent the cakes from falling apart.
- Once cooked, transfer the crab cakes to a paper towel-lined plate to drain any excess oil.
4. Make the Lemon Butter Drizzle:
- While the crab cakes are cooking, melt the unsalted butter in a small saucepan over medium heat.
- Stir in the fresh lemon juice, lemon zest, garlic powder, salt, and pepper.
- Allow the butter to simmer for a minute or two, stirring occasionally. Remove from heat once it’s well combined and fragrant.
5. Serve and Enjoy:
- Arrange the cooked crab cakes on a serving platter and drizzle the warm lemon butter sauce over the top.
- Garnish with additional chopped parsley or lemon wedges for an added burst of freshness.
Tips for Perfect Crab Cakes:
- Use fresh crab meat: For the best flavor, always opt for fresh, high-quality crab meat. If you can’t find fresh crab, canned lump crab meat works as a good alternative.
- Don’t overmix the crab mixture: Gently combine the ingredients to maintain the crab’s delicate texture. Overworking the mixture can lead to dense, dry crab cakes.
- Chill the crab cakes before frying: For extra firmness, chill the crab cakes in the refrigerator for 30 minutes before cooking. This helps them hold their shape during frying.
- Adjust the seasoning: If you prefer more heat, feel free to add a dash of hot sauce or cayenne pepper to the mixture for a spicy kick.
Why You’ll Love These Cheddar Bay Crab Cakes:
These Cheddar Bay Crab Cakes are a perfect combination of rich, cheesy flavor and fresh, succulent crab meat. The crispy exterior provides the ideal crunch, while the inside remains tender and packed with flavor. The lemon butter drizzle adds a zesty and creamy finish that complements the savory crab cakes beautifully.
Serve them as an appetizer, a light main course, or alongside a fresh salad or roasted vegetables. No matter how you enjoy them, these crab cakes are sure to impress!
Final Thoughts:
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a true seafood lover’s dream, offering a burst of flavor in every bite. With simple ingredients and easy-to-follow steps, you can create an indulgent meal that’s perfect for any occasion. Try this recipe today and bring a taste of the coast to your table!
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