Name: Golden Cheddar Crab Cakes with Zesty Lemon Butter Drizzle
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb fresh lump crab meat; ½ cup sharp cheddar cheese, shredded; ½ cup panko breadcrumbs; 1 large egg, beaten; ¼ cup mayonnaise; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 2 tbsp fresh parsley, chopped; 2 green onions, finely chopped; 1 tsp lemon zest; ½ tsp garlic powder; ½ tsp paprika; ½ tsp salt; ¼ tsp black pepper; 2 tbsp olive oil (for frying); 3 tbsp butter; 1 tbsp fresh lemon juice; ¼ tsp salt; ¼ tsp paprika

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Why You’ll Love This Recipe

Golden Cheddar Crab Cakes with Zesty Lemon Butter Drizzle offer a crispy, cheesy twist on a classic seafood favorite. The sharp, tangy cheddar beautifully complements the sweet, succulent crab meat, while the zesty lemon butter drizzle enhances the overall richness with a refreshing citrusy kick. Whether served as an appetizer, a main course, or even a luxurious brunch option, these crab cakes are sure to impress with their gourmet flavor and satisfying crunch.

Ingredients

Fresh lump crab meat
Sharp cheddar cheese, shredded
Panko breadcrumbs
Egg
Mayonnaise
Dijon mustard
Worcestershire sauce
Fresh parsley, chopped
Green onions, finely chopped
Lemon zest
Garlic powder
Paprika
Salt and black pepper
Butter
Fresh lemon juice
Olive oil

Directions

Prepare the Crab Cake Mixture: In a large mixing bowl, gently combine the lump crab meat, shredded cheddar cheese, panko breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, chopped parsley, green onions, lemon zest, garlic powder, paprika, salt, and black pepper. Be careful not to break up the crab meat too much.
Form the Crab Cakes: Shape the mixture into small patties, about ½-inch thick. Place them on a lined baking sheet and refrigerate for at least 30 minutes to help them firm up.
Cook the Crab Cakes: Heat olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes in batches, cooking for about 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
Make the Lemon Butter Drizzle: In a small saucepan over low heat, melt butter and mix in fresh lemon juice, a pinch of salt, and a dash of paprika. Stir well until fully combined.
Serve: Drizzle the warm lemon butter sauce over the freshly cooked crab cakes and garnish with additional chopped parsley and a wedge of lemon on the side.

Variations

Spicy Kick: Add a dash of cayenne pepper or a few drops of hot sauce to the crab cake mixture.
Gluten-Free Option: Substitute panko breadcrumbs with almond flour or gluten-free breadcrumbs.
Different Cheese Choices: Swap sharp cheddar for gouda, parmesan, or gruyère for a different flavor profile.
Baked Version: Instead of frying, bake the crab cakes at 375°F for 15-18 minutes, flipping halfway through.

Servings and Timing

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Servings: 4-6

Storage/Reheating

Refrigeration: Store leftover crab cakes in an airtight container for up to 3 days.
Freezing: Wrap individual crab cakes in plastic wrap and store in a freezer-safe bag for up to 2 months.
Reheating: To maintain crispiness, reheat in a 350°F oven for 10 minutes or in a skillet over medium heat until warmed through.

FAQs

How do I keep my crab cakes from falling apart?

Chilling the patties before cooking helps them hold their shape. Additionally, avoid overmixing, as this can break down the crab meat and make the cakes more fragile.

Can I use canned crab meat?

Yes, but fresh lump crab meat is preferred for better texture and flavor. If using canned, drain well and check for excess liquid.

What side dishes go well with crab cakes?

Serve with a light salad, coleslaw, roasted vegetables, or garlic butter asparagus.

Can I make these crab cakes ahead of time?

Yes! You can prepare the mixture and shape the cakes up to 24 hours in advance. Store them covered in the refrigerator until ready to cook.

Can I air-fry these crab cakes?

Absolutely! Preheat your air fryer to 375°F and cook for 8-10 minutes, flipping halfway through, until golden and crispy.

What kind of crab meat is best for crab cakes?

Lump crab meat is ideal because of its sweet flavor and large, tender pieces. Avoid imitation crab as it lacks the same texture and taste.

Is it necessary to use cheddar cheese?

No, but cheddar adds a delicious sharpness. You can experiment with other cheeses like gouda or parmesan.

How do I prevent my crab cakes from being too dry?

Ensure there’s enough mayonnaise and egg in the mixture to bind everything together and keep the texture moist.

Can I make mini crab cakes for appetizers?

Yes! Shape them into smaller, bite-sized patties and reduce the cooking time to about 2 minutes per side.

What is the best oil for frying crab cakes?

A neutral oil with a high smoke point, such as canola, vegetable, or avocado oil, works best for frying.

Conclusion

Golden Cheddar Crab Cakes with Zesty Lemon Butter Drizzle are a delicious, elevated take on a classic seafood dish. Crispy, cheesy, and packed with bold flavors, these crab cakes make for an irresistible appetizer or main course. Whether you’re hosting a dinner party or simply craving gourmet seafood at home, this recipe delivers every time. Give it a try and enjoy the perfect balance of rich cheddar, sweet crab, and bright citrus flavors!

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