Ingredients
Scale
- 1 pound fresh lump crab meat
- 1 cup grated sharp cheddar cheese
- 1/4 cup mayonnaise
- 1/2 cup panko breadcrumbs
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 3 green onions, finely chopped
- 1 teaspoon lemon zest
- 1/4 cup unsalted butter
- 1 tablespoon lemon juice (for drizzle)
- cilantro or parsley (optional)
Instructions
- In a large mixing bowl, combine fresh lump crab meat, grated sharp cheddar cheese, mayonnaise, panko breadcrumbs, freshly squeezed lemon juice, Dijon mustard, finely chopped green onions, and lemon zest. Gently fold together until all ingredients are well incorporated but be careful not to break up the crab too much.
- Cover your mixing bowl with plastic wrap and refrigerate for about 30 minutes.
- After chilling, use your hands to form small patties about 3 inches in diameter. Place them on a parchment-lined baking sheet.
- Heat two tablespoons of oil in a large skillet over medium heat. Once hot, carefully add four crab cakes at a time. Cook for about 4-5 minutes on each side until they are golden brown and crispy.
- While your crab cakes are cooking, melt unsalted butter in a small saucepan over low heat. Add an extra squeeze of lemon juice and stir well to combine. Remove from heat once melted; do not let it brown.
- Once cooked through, transfer your Cheddar Bay Crab Cakes onto serving plates. Drizzle generously with lemon butter sauce right before serving.
Notes
Store leftover crab cakes in airtight containers for up to three days.
Reheat crab cakes in the oven at 350°F for crispiness.
Serve with fresh lemon wedges for a zesty touch.
Use chilled, high-quality crab meat for maximum flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 300 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg