Hey y’all! If you’re looking for a dish that’s luxurious, flavorful, and perfect for any occasion, look no further than these Golden Cheddar Crab Cakes with Zesty Lemon Butter Drizzle. With their crispy exterior and gooey cheddar filling, they’re sure to be a hit whether you’re hosting a fancy dinner party or just looking for a special weeknight meal. Let’s get cooking!
Why You’ll Love This
- These crab cakes are packed with fresh, juicy crab meat and sharp cheddar for a taste sensation.
- The zesty lemon butter drizzle adds a perfect tangy balance to the rich cakes.
- They’re easy to make and can be prepared in under 30 minutes.
- Perfect for both appetizing starters and hearty mains.
- Versatile enough for casual gatherings or elegant dinners.
Ingredients
- 1 lb lump crab meat
- 1 cup shredded sharp cheddar cheese
- ½ cup breadcrumbs
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup unsalted butter
- Juice and zest of 1 lemon
Directions
Step 1: Prepare the Crab Mixture
In a large bowl, gently combine the crab meat, cheddar cheese, breadcrumbs, mayonnaise, mustard, egg, parsley, Old Bay seasoning, salt, and pepper. Be careful not to break up the crab chunks.
Step 2: Form the Crab Cakes
Shape the mixture into 8 patties, about 1 inch thick. Place them on a baking sheet lined with parchment paper and refrigerate for 15 minutes to firm up.
Step 3: Cook the Crab Cakes
Heat a large skillet over medium heat and add a little oil. Cook the crab cakes for 4-5 minutes on each side until golden brown and crispy. Transfer to a plate lined with paper towels.
Step 4: Make the Zesty Lemon Butter Drizzle
In a small saucepan, melt the butter over low heat. Stir in the lemon juice and zest. Drizzle over the cooked crab cakes just before serving.
Notes
- For best results, use fresh lump crab meat. Check out this guide for choosing crab.
- Chill the formed crab cakes to prevent them from falling apart during cooking.
- You can substitute Greek yogurt for mayonnaise for a healthier twist.
Variations
- Spicy Crab Cakes: Add a minced jalapeño or a dash of hot sauce for some heat.
- Herb-Infused: Incorporate dill and chives for an herby flavor.
- Gluten-Free: Use gluten-free breadcrumbs to cater to gluten sensitivity.
Required Equipment
- Large mixing bowl
- Baking sheet
- Skillet
- Small saucepan
Storage Instructions
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes or until warmed through.
Suggested Pairings
Serve these crab cakes with a simple green salad, garlic mashed potatoes, or your favorite side dish for a complete meal.
Pro Tips
- Use a gentle touch when mixing ingredients to keep the crab meat chunky.
- Refrigerate the mixture before forming patties for easier handling. Learn more about chilling mixtures.
- Adjust the seasoning to taste, especially the lemon juice for desired tanginess.
FAQ
- Can I bake these crab cakes instead of frying? Yes, bake at 375°F for 15-20 minutes or until golden brown.
- What type of crab meat is best? Lump crab meat is preferred for its flavor and texture.
- How can I make the crab cakes spicier? Add diced jalapeños or a few dashes of hot sauce to the mix.