If you’re looking for a seafood dish that’s packed with flavor and elegance, these Cheddar Bay Crab Cakes with Creamy Lemon Butter Sauce are just what you need! These delectable crab cakes are made with lump crab meat, seasoned to perfection, and served with a rich and tangy lemon butter sauce that takes them to the next level.
What makes this dish so special is the perfect combination of tender crab, sharp cheddar cheese, and the buttery sauce. This Cheddar Bay Crab Cakes with Creamy Lemon Butter Sauce is not only delicious but also a fantastic way to impress your guests at dinner parties or special occasions!
Resume of the Recipe
These Cheddar Bay Crab Cakes feature lump crab meat mixed with cheddar cheese and Old Bay seasoning, pan-seared to a golden brown, and served with a creamy lemon butter sauce. Ready in about 30 minutes, this dish is perfect for a fancy dinner or a special family meal!
With straightforward ingredients and easy preparation, you can whip up this scrumptious dish in no time. Let’s dive into this delightful recipe!
Exciting Story:
The first time I made Cheddar Bay Crab Cakes, it was for a family gathering, and I wanted to create something that highlighted the fresh flavors of seafood. As I mixed the lump crab meat with cheese and seasonings, the anticipation in the kitchen grew, making everyone eager for the first taste!
Once pan-fried to perfection and drizzled with the creamy lemon butter sauce, the crab cakes looked irresistible. The first bite was pure bliss—the combination of the tender crab, melted cheese, and the zesty sauce was simply delightful. These Cheddar Bay Crab Cakes with Creamy Lemon Butter Sauce have since become a staple in our family gatherings!
Why These Cheddar Bay Crab Cakes?
- Flavorful and Elegant: The combination of crab, cheese, and zesty sauce creates a luxurious and flavorful dish.
- Quick and Easy: With minimal prep and cook time, this recipe is perfect for impressing guests without spending all day in the kitchen!
- Versatile Serving Options: These crab cakes can be served as an appetizer or as a main dish alongside a salad or rice.
How to Make Cheddar Bay Crab Cakes with Creamy Lemon Butter Sauce
- Prepare the Crab Cake Mixture: In a large bowl, gently combine the lump crab meat, crushed crackers, shredded cheddar cheese, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined, being careful not to break up the crab meat.
- Form the Crab Cakes: Using your hands, shape the mixture into crab cakes, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- Chill the Crab Cakes: Refrigerate the crab cakes for about 20-30 minutes to help them hold their shape while cooking.
- Cook the Crab Cakes: In a large skillet, heat the olive oil over medium heat. Add the chilled crab cakes to the skillet and cook for about 4-5 minutes on each side, or until golden brown and heated through. Remove and drain on paper towels.
- Make the Creamy Lemon Butter Sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream, lemon juice, lemon zest, salt, and pepper. Cook for another 2-3 minutes until heated through.
- Serve and Enjoy: Drizzle the creamy lemon butter sauce over the crab cakes and garnish with fresh parsley. Your Cheddar Bay Crab Cakes with Creamy Lemon Butter Sauce are ready to be enjoyed!
Tips
- Use Fresh Ingredients: Fresh lump crab meat will give you the best flavor and texture.
- Chill the Mixture: Chilling the crab cakes helps them hold their shape while frying.
Substitutions and Variations
- Different Cheeses: Feel free to substitute the cheddar cheese with another cheese like Monterey Jack or pepper jack for added spice.
- Add Veggies: Consider adding finely diced bell peppers or green onions for extra flavor and color.
Make a Healthier Version
- Use Greek yogurt instead of mayonnaise for a lighter option.
Closing
And there you have it! These Cheddar Bay Crab Cakes with Creamy Lemon Butter Sauce are a delicious and elegant dish that will impress anyone who tries them. Don’t forget to let us know how your crab cakes turn out, and consider checking out some of our other recipes for more delightful meals!
Frequently Asked Questions
- How long can I store leftovers?
These crab cakes can be stored in an airtight container in the refrigerator for up to 2 days. - Can I freeze the crab cakes?
Yes, you can freeze uncooked crab cakes for up to 2 months. Thaw in the refrigerator before cooking. - What can I use instead of crab meat?
You can use shrimp, scallops, or even imitation crab for a different flavor. - Can I make this ahead of time?
Absolutely! You can prepare the crab cake mixture and form the cakes a day in advance. - How do I know when the crab cakes are done?
The crab cakes should be golden brown on the outside and heated through in the center. - Can I add other flavors?
Yes! Feel free to add spices like cayenne pepper or paprika for extra flavor. - What if I want to make it spicier?
Adding diced jalapeños or hot sauce to the mixture can give your crab cakes a kick! - What sides pair well with this dish?
Serve with a fresh salad, rice, or roasted vegetables for a complete meal! - How can I make this more festive?
Consider garnishing with lemon wedges and a sprig of dill for an elegant touch! - What’s the best way to reheat leftovers?
Reheat in the oven at 350°F (175°C) until warmed through to keep the cakes crispy. - Can I use flavored mayonnaise?
Yes! Using flavored mayonnaise can add an extra layer of flavor to the crab cakes. - How can I enhance the flavors?
Consider adding a splash of Worcestershire sauce or lemon juice to the crab cake mixture for an extra kick!
Cheddar Bay Crab Cakes with Creamy Lemon Butter Sauce
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Crab Cakes:
1 pound 1 lump crab meat, drained and picked over for shells
1 cup 1 crushed crackers (like Ritz or saltines)
1/2 cup 1/2 sharp cheddar cheese, shredded
1/4 cup 1/4 mayonnaise
1 large 1 egg, beaten
1 tablespoon 1 Dijon mustard
1 tablespoon 1 Old Bay seasoning
1 teaspoon 1 Worcestershire sauce
1/2 teaspoon 1/2 garlic powder
Salt and pepper, to taste
2 tablespoons 2 olive oil (for frying)
For the Creamy Lemon Butter Sauce:
1/2 cup 1/2 unsalted butter
2 cloves 2 garlic, minced
1/4 cup 1/4 heavy cream
2 tablespoons 2 fresh lemon juice
Zest of 1 lemon
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
- Prepare the Crab Cake Mixture: In a large bowl, gently combine the lump crab meat, crushed crackers, shredded cheddar cheese, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, garlic powder, salt, and pepper. Mix until just combined, being careful not to break up the crab meat.
- Form the Crab Cakes: Using your hands, shape the mixture into crab cakes, about 3 inches in diameter. Place them on a baking sheet lined with parchment paper.
- Chill the Crab Cakes: Refrigerate the crab cakes for about 20-30 minutes to help them hold their shape while cooking.
- Cook the Crab Cakes: In a large skillet, heat the olive oil over medium heat. Add the chilled crab cakes to the skillet and cook for about 4-5 minutes on each side, or until golden brown and heated through. Remove and drain on paper towels.
- Make the Creamy Lemon Butter Sauce: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy cream, lemon juice, lemon zest, salt, and pepper. Cook for another 2-3 minutes until heated through.
- Serve and Enjoy: Drizzle the creamy lemon butter sauce over the crab cakes and garnish with fresh parsley. Your Cheddar Bay Crab Cakes with Creamy Lemon Butter Sauce are ready to be enjoyed!
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