Cheddar Bay Crab Cakes with Lemon Butter Frosting
A delicious fish dish packed with savory cheddar cheese and topped with Old Bay, topped with a lemon butter glaze that adds a bright, savory finish.
Ingredients:
For the crab cakes:
1 pound crab meat
1 cup grated cheddar cheese
2 large eggs
1 cup breadcrumbs
1/4 cup chopped scallions
1 tablespoon fresh parsley, chopped
1/2 cup mayonnaise
1 teaspoon minced garlic
Juice of 1 lemon
1 teaspoon Old Bay seasoning
Salt and pepper, to taste
Read more on next page<!–nextpage–>For the lemon butter:
1/4 cup butter
1 tablespoon lemon juice
1/2 teaspoon garlic powder
Instructions:
1️⃣ Preheat oven:
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2️⃣ Make the crab cakes:
In a large bowl, gently combine the lump crab meat, grated cheddar, eggs, breadcrumbs, scallions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Mix carefully so as not to break up the crab meat too much.
3️⃣ Shape the meatballs:
Using your hands, shape the mixture into uniformly sized meatballs (about 8-10) and place them on the prepared baking sheet.
4️⃣ Bake:
Place the pan in the preheated oven and bake the crab cakes for 25-30 minutes, or until golden brown on the outside.
5️⃣ Make the Lemon Butter Frosting:
While the crab cakes are baking, melt the butter in a small saucepan over low heat. Add the lemon juice and garlic powder. Keep the lemon butter warm until ready to serve.
6️⃣ Serve:
Once the crab cakes are cooked and golden brown, pour the warm lemon butter over the top of each crab cake. Serve warm and enjoy!
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4 | Calories: ~300 per serving
Note:
For an extra kick of spice, sprinkle a pinch of cayenne pepper into the crab mixture.
Serve with a side of coleslaw or a fresh green salad for a complete meal!
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