Hey y’all! If you’re looking for a dish that brings a taste of the ocean to your kitchen, these Golden Cheddar Crab Cakes with Zesty Lemon Butter Drizzle are exactly what you need. Perfect for any occasion, from casual family dinners to fancy gatherings, these crab cakes are packed with flavor and topped with a buttery citrus twist. Let’s get cooking!
Why You’ll Love This Recipe
- These crab cakes are delightfully crispy on the outside and tender on the inside.
- The combination of cheddar and crab creates an irresistible savory flavor.
- Quick and easy to prepare, perfect for weeknight dinners or entertaining.
- The zesty lemon butter drizzle adds a refreshing tang that elevates the dish.
- They pair wonderfully with a variety of sides, making them versatile.
Ingredients
- 1 lb fresh crab meat
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, beaten
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- Zest of 1 lemon
Directions
Prepare the Crab Cake Mixture
In a large bowl, combine crab meat, cheddar cheese, breadcrumbs, mayonnaise, egg, parsley, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix until well incorporated.
Form the Crab Cakes
Shape the mixture into 8 patties, about 1/2 inch thick. Place them on a baking sheet lined with parchment paper and refrigerate for 30 minutes to firm up.
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Gently add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown and crispy.
Prepare the Lemon Butter Drizzle
In a small saucepan, melt butter over low heat. Add lemon juice and zest, stirring until combined. Drizzle over the cooked crab cakes before serving.
Notes
For the best flavor, use fresh lump crab meat. You can learn more about selecting quality crab meat from Serious Eats.
Refrigerating the crab cakes before cooking helps them hold their shape. This step is crucial for achieving perfect texture.
Variations
- Spicy Kick: Add 1 teaspoon of sriracha or red pepper flakes to the mixture for an extra kick.
- Herb Delight: Substitute parsley with dill or cilantro for a different flavor profile.
- Gluten-Free: Use gluten-free breadcrumbs to make the dish suitable for gluten-sensitive guests.
Required Equipment
- Large mixing bowl
- Baking sheet
- Skillet
- Small saucepan
- Measuring spoons and cups
Storage Instructions
Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months. To reheat, bake in the oven at 350°F (175°C) until heated through.
Suggested Pairings
Serve these delicious crab cakes alongside a simple arugula salad or with a side of garlic mashed potatoes. A crisp white wine, like Sauvignon Blanc, complements the flavors beautifully.
Pro Tips
Ensure the crab meat is well-drained before mixing to prevent soggy cakes.
Don’t overcrowd the skillet; cook in batches if necessary for even browning.
For more tips on crisping crab cakes, check out The Kitchn.
FAQ
Can I use canned crab meat?
Yes, canned crab meat can be used in a pinch, but fresh crab meat will provide the best flavor and texture.
What can I use instead of mayonnaise?
You can substitute mayonnaise with Greek yogurt for a healthier option.
How do I prevent the crab cakes from falling apart?
Be sure to refrigerate the patties before cooking and handle them gently when flipping.