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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.
Prep Time 15 minutes
Cook Time 10 minutes
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.