Description
Succulent cheddar bay crab cakes sparkle with coastal charm, blending Maryland’s seafood tradition and Red Lobster’s beloved biscuit inspiration. Lemon butter drizzle elevates these crispy delights, inviting you to savor each luxurious, golden-crusted bite of pure ocean elegance.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) lump crab meat, picked over for shells
- 1 cup (240 milliliters) cheddar cheese, shredded
- 1 cup (240 milliliters) breadcrumbs (or Cheddar Bay biscuit mix for extra flavor)
- 2 large eggs
Seasoning and Herbs:
- 1 tablespoon (15 milliliters) fresh parsley, chopped
- 1/4 cup (60 milliliters) green onions, finely chopped
- 1 teaspoon (5 milliliters) Old Bay seasoning
- 1 teaspoon (5 milliliters) garlic, minced
- Salt and pepper to taste
Additional Ingredients:
- 1/2 cup (120 milliliters) mayonnaise
- Juice of 1 lemon
Lemon Butter Drizzle:
- 1/4 cup (60 milliliters) butter
- 1 tablespoon (15 milliliters) lemon juice
- 1/2 teaspoon (2.5 milliliters) garlic powder
Instructions
- Prepare a baking sheet by lining it with parchment paper and preheat the oven to 375F (190C), ensuring an optimal cooking environment for the crab cakes.
- In a spacious mixing bowl, delicately combine lump crab meat with shredded cheddar, eggs, breadcrumbs, green onions, parsley, mayonnaise, garlic, lemon juice, Old Bay seasoning, salt, and pepper, gently folding to maintain crab meat integrity.
- Craft uniform patties approximately 3 inches wide and 1 inch thick using hands or an ice cream scoop, positioning them on the prepared baking sheet, then refrigerate for 30 minutes to enhance structural stability.
- Place the chilled crab cakes in the preheated oven, baking for 25-30 minutes until they achieve a golden-brown exterior and reach an internal temperature of 165F, indicating complete cooking.
- Simultaneously, create the lemon butter sauce by melting butter in a small saucepan over low heat, then removing from flame and incorporating lemon juice and garlic powder until thoroughly blended, maintaining warmth for serving.
- Plate the freshly baked crab cakes, generously drizzling the warm lemon butter sauce over each, and optionally garnish with additional chopped parsley or zesty lemon wedges for enhanced presentation.
Notes
- Gently handle the delicate crab meat to maintain its tender texture and prevent breaking apart during mixing, which ensures a luxurious, chunky crab cake experience.
- Chilling the formed patties before baking helps them hold their shape, creating a crispy exterior while keeping the inside moist and packed with flavor.
- Opt for high-quality lump crab meat for the best taste and texture, avoiding imitation crab which can compromise the dish’s authenticity and richness.
- For a gluten-free version, substitute breadcrumbs with almond flour or gluten-free panko to accommodate dietary restrictions without sacrificing the crab cake’s classic crunch.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 180 mg