Cheddar Bay Crab Cakes with Lemon Butter Drizzle

Get ready to dive into the world of flavor with these irresistible Cheddar Bay Crab Cakes with Lemon Butter Drizzle! Loaded with lump crab meat and topped with a zesty lemon sauce, this dish brings together the richness of the sea and a splash of citrus in every bite. It’s a crowd-pleaser that’s perfect for family dinners or gatherings with friends. I remember making these delicious crab cakes for a special dinner with family, and they disappeared within minutes! The delightful combo makes this dish a star, just like my popular shrimp scampi recipe. With its quick prep time and family-friendly appeal, this recipe is sure to become a staple in your home. Let’s get cracking and discover how to make these mouthwatering crab cakes yourself!

What is Cheddar Bay Crab Cakes with Lemon Butter Drizzle?

So, what’s in a name? The Cheddar Bay Crab Cakes with Lemon Butter Drizzle sounds pretty fancy, right? Well, let me tell you a little secret—it’s not just about the name! These crab cakes celebrate the famous Cheddar Bay biscuits that send everyone into a food frenzy at that one restaurant we all know. The way to a man’s heart is through his stomach, and if you drop these cakes on the table, you’ll win over anyone’s taste buds! Curious how they got their name? You’ll have to make them to find out. Trust me, you’ll love these!

Why You’ll Love This:

There are many reasons to adore these Cheddar Bay Crab Cakes. First, the combination of tender crab meat with Cheddar Bay biscuit mix creates a delightful texture that’s hard to resist. Second, did you know that making these at home can save you some serious cash compared to eating out? You can enjoy restaurant-quality food in the comfort of your own kitchen! And let’s not forget the lemon butter drizzle that adds a bright and tangy kick, elevating the dish to a whole new level. If you’re a fan of seafood, you’ll definitely want to check out our salmon cakes recipe, too. So why not try making these crab cakes soon? You won’t regret it!

How to Make:

Quick Overview

These Cheddar Bay Crab Cakes are not only easy to make but also packed with flavor. With just a prep time of about 15 minutes, you can have a delicious dish ready for your family! The crispy exterior combined with the juicy crab filling and creamy lemon drizzle makes for an unforgettable meal. Now let’s get into the ingredients!

Ingredients

• 1 pound lump crab meat, picked over for shells
• 1/2 cup Cheddar Bay biscuit mix
• 1/4 cup mayonnaise
• 1 egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 2 green onions, finely chopped
• 1/4 cup shredded sharp cheddar cheese
• 2 tablespoons fresh parsley, chopped
• 4 tablespoons unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic, minced

Step-by-Step:

1. Prepare the Crab Cake Mixture: In a large bowl, gently combine the lump crab meat, Cheddar Bay biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, cheddar cheese, and parsley. Take care not to overmix to keep the crab meat chunky and delicious.
2. Shape the Mixture: Divide the mixture into 8 evenly sized patties. Place them onto a lined baking sheet and refrigerate for about 30 minutes. This will help the crab cakes hold their shape while cooking.
3. Cook the Crab Cakes: Heat oil in a large skillet over medium heat. Once hot, carefully add in the crab cakes, cooking them for about 3-4 minutes on each side until they are golden brown and heated through. Once done, remove and drain on paper towels.
4. Make the Lemon Butter Drizzle: In a small saucepan over low heat, melt the butter. Stir in fresh lemon juice and minced garlic, cooking until fragrant (about 1-2 minutes). Be cautious not to burn the garlic!
5. Serve: Drizzle the warm lemon butter sauce over the crab cakes just before serving. Garnish with additional parsley for a touch of color and freshness.

What to Serve Cheddar Bay Crab Cakes with Lemon Butter Drizzle:

These crab cakes pair perfectly with a light salad or some crispy roasted vegetables. You could also serve them with a side of coleslaw for crunch or some classic French fries for a heartier meal. For drinks, a crisp white wine or a cold beer complements these flavors beautifully.

Top Tips for Perfecting:

• Ingredient Substitutions: If you’re out of Old Bay seasoning, you can use a mix of paprika, cayenne pepper, and a touch of thyme.
• Timing: If you’re short on time, skip chilling the crab cakes, but keep in mind they might fall apart a bit during cooking.
• Common Mistakes: Be gentle when mixing to avoid breaking up the crab meat too much; you want those delicious lumps!

Storing and Reheating Tips:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a heated skillet for about 2-3 minutes on each side until warmed through, or you can bake them in an oven at 350°F (175°C) for about 10-15 minutes. For longer storage, you can freeze the uncooked crab cakes for up to 3 months. Just make sure to place parchment paper between layers to prevent sticking.

FAQs

1. Can I use imitation crab meat? Yes, you can use imitation crab meat, but lump crab meat provides the best flavor and texture.
2. Is it necessary to refrigerate before cooking? Chilling the crab cakes helps them to hold their shape during cooking, but it’s not absolutely necessary.
3. Can I make these gluten-free? Yes! Substitute the Cheddar Bay biscuit mix with a gluten-free alternative.

Conclusion

Now you have everything you need to create delectable Cheddar Bay Crab Cakes with Lemon Butter Drizzle. With simple ingredients and an easy step-by-step process, your family will be raving about this dish! So, roll up your sleeves, put on your apron, and get ready to impress your loved ones with this seafood sensation. Happy cooking!