Introduction

Oh my goodness, do I have a treat for you today! Picture this: you’re sitting by the water, maybe at your favorite little seafood shack, biting into a perfectly crispy, unbelievably flavorful crab cake. That little moment of bliss? We’re bringing it right into your kitchen, and trust me, it’s easier than you think!

These Cheddar Bay Crab Cakes with a bright Lemon Butter Drizzle are my absolute go-to when I want something special without spending hours fussing. They’re packed with that classic Chesapeake flavor from the Old Bay, boosted by the creamy, comforting tang of cheddar cheese (yes, cheese in crab cakes, and it’s amazing!), and finished with a ridiculously simple but impactful lemon butter sauce. They feel fancy, but they come together so quickly you’ll barely believe it. Get ready to impress yourself (and anyone lucky enough to share them with you!).

Why You’ll Love This Recipe

Fast: From mixing bowl to plate in under 30 minutes!
Easy: No complicated techniques here, just simple steps.
Giftable: While best fresh, formed patties can be a thoughtful food gift (with storage instructions!).
Crowd-pleasing: Seriously, who doesn’t love cheesy, savory, crispy goodness with buttery lemon?

Ingredients

Here’s what you’ll need to whip up these beauties. Everything should be pretty easy to find at your local grocery store!

Lump Crab Meat (1 lb): The star of the show! Aim for lump or backfin for those nice big chunks. Gently pick through it for any shell bits – a little patience here goes a long way!
Shredded Cheddar Cheese (1 cup): Yep, cheddar! It adds a wonderfully savory, comforting element that pairs SO well with the crab and Old Bay. Sharp or mild, your choice!
Large Eggs (2): Our binder, helping everything hold together nicely.
Breadcrumbs (1 cup): I usually use plain dry breadcrumbs, but panko works too for extra crispiness!
Chopped Green Onions (1/4 cup): Adds a lovely mild oniony bite and fresh color.
Chopped Fresh Parsley (1 tbsp): Brightens everything up! Flat-leaf or curly, whatever you have.
Mayonnaise (1/2 cup): The secret to moist, tender crab cakes. Don’t skip it!
Minced Garlic (1 tsp): A little savory depth.
Juice of 1 Lemon: For a touch of brightness in the crab cakes themselves.
Old Bay Seasoning (1 tsp): Essential for that classic Chesapeake flavor! Feel free to add a little more if you LOVE Old Bay like I do.
Salt and Pepper, to taste: Season well!

For the Lemon Butter Drizzle:

Butter (1/4 cup): Because everything’s better with butter!
Lemon Juice (1 tbsp): Freshly squeezed is always best!
Garlic Powder (1/2 tsp): A quick way to add savory garlic flavor to the drizzle.

How to Make It

Let’s get cooking! It’s really straightforward, I promise.

Prep Your Mix: In a medium bowl, gently whisk together the eggs, breadcrumbs, green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Stir in the shredded cheddar cheese until everything is combined.
Add the Crab: Carefully add the lump crab meat to the bowl. Now, here’s the important part: fold it in GENTLY. Use a spatula and try not to break up those lovely crab lumps too much. You want the binder mixture to distribute evenly without shredding the crab.
Form the Patties: Divide the mixture into 4-6 equal portions (depending on how big you want your crab cakes). Gently form each portion into a patty, about 1 to 1.5 inches thick. Don’t pack them too tightly! If they feel a little loose, you can pop them in the fridge for 10-15 minutes to firm up. This step helps a lot!
Get Ready to Cook: Heat a tablespoon or two of oil (like vegetable or canola oil) in a large non-stick skillet over medium-high heat. You want it hot enough to get a nice crust, but not so hot that it burns quickly.
Cook the Crab Cakes: Carefully place the crab cakes in the hot skillet (don’t overcrowd the pan, cook in batches if needed). Cook for about 4-6 minutes per side, until they are golden brown and heated through.
Make the Lemon Butter: While the crab cakes are finishing or in between batches, melt the butter in a small saucepan or microwave-safe bowl. Stir in the lemon juice and garlic powder. Whisk briefly.
Serve: Plate the hot crab cakes and generously drizzle that warm lemon butter sauce right over the top. Serve immediately!

Substitutions & Additions

Want to play around a bit? Here are some ideas:

Cheese: Not a cheddar fan? You could try Monterey Jack, a little smoked Gouda, or even omit the cheese if you prefer a more traditional crab cake (though I highly recommend the cheddar!).
Breadcrumbs: Swap dry breadcrumbs for panko for an extra crispy exterior. Gluten-free? Use your favorite gluten-free breadcrumbs.
Mayo: Greek yogurt can be used as a lighter alternative, though it will change the texture slightly.
Spice: Add a pinch of cayenne pepper or a dash of hot sauce to the mix if you like a little heat.
Veggies: Finely diced red or yellow bell pepper, celery, or a touch of finely grated onion (instead of just green onions) could add extra flavor and texture.
Herbs: Try adding other fresh herbs like chives or dill.

Tips for Success

Just a couple of things to keep in mind to make sure your crab cakes are perfect:

Be Gentle with the Crab: The number one rule of delicious crab cakes is not to overmix the crab meat. You want those beautiful lumps! Fold it in gently at the very end.
Don’t Overcrowd the Pan: Cooking too many crab cakes at once can lower the oil temperature and prevent them from getting that nice golden crust. Cook in batches if necessary.
Chill Them Out: If your mixture feels too loose to form patties or they seem like they might fall apart, pop them in the fridge for 15-20 minutes before cooking. It helps them firm up.
Prep Ahead: You can make the crab cake mixture and form the patties a few hours ahead of time. Store them covered in the fridge until you’re ready to cook. I wouldn’t recommend making them more than a day in advance, though, to keep the crab super fresh.

How to Store It

While these are definitely best enjoyed fresh, you might have leftovers (though I doubt it!).

Refrigerate: Store cooked and cooled crab cakes in an airtight container in the refrigerator for up to 2-3 days.
Reheat: The best way to reheat is gently in a skillet over medium heat until warmed through, or in a toaster oven or conventional oven at around 350°F (175°C) to help them crisp up again. Microwaving can make them a little rubbery.

FAQs

Got questions? Here are a few common ones:

Q: Can I bake these instead of pan-frying?

A: Yes! Place formed patties on a parchment-lined baking sheet. Bake at 375°F (190°C) for 18-22 minutes, flipping halfway through, until golden brown and cooked through. They won’t be quite as crispy as pan-fried, but it’s a great option.

Q: What kind of crab meat should I use?

A: Lump or backfin crab meat gives you the best texture with nice chunks. Avoid using canned or imitation crab for the best flavor and texture.

Q: Can I make the lemon butter ahead of time?

A: You can melt the butter and mix in the garlic powder ahead of time, but it’s best to stir in the fresh lemon juice right before serving for the brightest flavor.

Easy Cheesy Cheddar Bay Crab Cakes with Lemon Butter Drizzle

These Cheddar Bay Crab Cakes with a bright Lemon Butter Drizzle are a quick and easy way to bring classic seafood shack flavor home. Packed with lump crab, cheddar cheese, and Old Bay, they’re pan-fried to crispy perfection and finished with a simple, tangy lemon butter sauce.

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Prep Time 15

Cook Time 10

Servings 4 servings

Equipment

Medium bowl
Spatula
Large non-stick skillet
Small saucepan Alternatively, a microwave-safe bowl

Ingredients

Crab Cakes

1 lb Lump Crab Meat Aim for lump or backfin for nice big chunks. Gently pick through for shells.
1 cup Shredded Cheddar Cheese Sharp or mild.
2 Large Eggs
1 cup Breadcrumbs Plain dry or panko for extra crispiness. Use gluten-free if needed.
0.25 cup Chopped Green Onions
1 tbsp Chopped Fresh Parsley Flat-leaf or curly.
0.5 cup Mayonnaise Can substitute with Greek yogurt for a lighter option.
1 tsp Minced Garlic
1 Lemon Juice Juice of 1 Lemon, for the crab cakes.
1 tsp Old Bay Seasoning Add more to taste if desired.
Salt To taste.
Pepper To taste.
Vegetable or canola oil A tablespoon or two, for cooking.

Lemon Butter Drizzle

0.25 cup Butter
1 tbsp Lemon Juice Freshly squeezed.
0.5 tsp Garlic Powder

Instructions

In a medium bowl, gently whisk together the eggs, breadcrumbs, green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper.
Stir in the shredded cheddar cheese until everything is combined.
Carefully add the lump crab meat to the bowl. Fold it in GENTLY using a spatula, trying not to break up the crab lumps too much.
Divide the mixture into 4-6 equal portions (depending on desired size). Gently form each portion into a patty, about 1 to 1.5 inches thick. Do not pack them too tightly.
If the patties feel loose, pop them in the fridge for 10-15 minutes to firm up.
Heat a tablespoon or two of oil (like vegetable or canola oil) in a large non-stick skillet over medium-high heat.
Carefully place the crab cakes in the hot skillet (cook in batches if needed to avoid overcrowding).
Cook for about 4-6 minutes per side, until golden brown and heated through.
While the crab cakes are finishing or in between batches, melt the butter in a small saucepan or microwave-safe bowl.
Stir in the lemon juice and garlic powder. Whisk briefly.
Plate the hot crab cakes and generously drizzle the warm lemon butter sauce right over the top.
Serve immediately!

Notes

Best enjoyed fresh. To store leftovers, refrigerate cooked and cooled crab cakes in an airtight container for up to 2-3 days. Reheat gently in a skillet or oven (350°F / 175°C) to maintain crispiness; avoid microwaving.

You can bake these instead of pan-frying: Place formed patties on a parchment-lined baking sheet and bake at 375°F (190°C) for 18-22 minutes, flipping halfway.

Use lump or backfin crab meat for the best texture; avoid canned or imitation crab. Be gentle when mixing the crab meat to preserve the lumps. Do not overcrowd the pan when cooking; cook in batches if necessary. Chilling the formed patties for 15-20 minutes can help them firm up if the mixture feels loose. The crab cake mixture and formed patties can be made a few hours ahead and stored covered in the fridge.