Imagine the perfect bite: golden, crispy crab cakes infused with sharp cheddar cheese, balanced with the briny sweetness of fresh crab, and finished with a silky lemon butter drizzle. These Cheddar Bay Crab Cakes are not just another seafood recipe—they’re a coastal restaurant classic elevated with rich cheddar and zesty citrus. Easy enough for a weeknight, yet elegant enough to impress at a dinner party, this recipe guarantees flavor that’s bold, balanced, and unforgettable.
Why You’ll Love This Recipe
- Cheesy twist on a classic – cheddar cheese melts into the crab mixture, adding depth and richness.
- Restaurant-quality at home – crispy outside, tender inside, no shortcuts on flavor.
- Crowd-pleaser – pairs beautifully with sides, wines, or simply on their own.
- Versatile cooking options – pan-fry, bake, or air-fry.
- Make-ahead friendly – prep today, cook tomorrow.
Ingredients (with Chef’s Notes)
For the Crab Cakes:
- 1 lb lump crab meat (fresh or pasteurized; avoid imitation for best flavor)
- 1 cup breadcrumbs (panko for crunch, or fine breadcrumbs for a smoother texture)
- ¾ cup shredded sharp cheddar cheese (balances the sweetness of crab)
- 2 tbsp mayonnaise (keeps the mixture moist)
- 1 tbsp Dijon mustard (adds tang and helps bind)
- 1 egg, lightly beaten (binder for structure)
- 2 tbsp chopped fresh parsley (herbaceous lift)
- 1 tsp Old Bay seasoning (signature coastal spice blend)
- ½ tsp garlic powder (savory depth)
- Salt & black pepper, to taste
- 2 tbsp butter + 2 tbsp neutral oil (for frying)
For the Lemon Butter Drizzle:
- 4 tbsp unsalted butter
- 1 clove garlic, minced
- Juice & zest of 1 lemon
- ½ tsp red pepper flakes (optional, for heat)
- Salt, to taste
Step-by-Step Instructions
Step 1 – Prepare the Crab Cake Mixture
- In a large bowl, gently combine crab meat, breadcrumbs, cheddar, mayonnaise, mustard, egg, parsley, Old Bay, garlic powder, salt, and pepper.
- Mix just enough to bind—avoid overmixing to preserve crab’s delicate texture.
Step 2 – Form & Chill the Cakes
- Shape mixture into 8 equal patties, about 1 inch thick.
- Place on a parchment-lined tray and refrigerate for at least 30 minutes (this helps them hold together while cooking).
Step 3 – Cook the Crab Cakes
- Pan-fry method (recommended): Heat butter and oil in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden brown and crispy.
- Air fryer method: Spray with oil, cook at 375°F for 10–12 minutes, flipping halfway.
- Baked method: Place on greased sheet pan, bake at 400°F for 15–18 minutes.
Step 4 – Make the Lemon Butter Drizzle
- Melt butter in a small saucepan over low heat.
- Add garlic; sauté 30 seconds.
- Stir in lemon juice, zest, and red pepper flakes. Season lightly.
Step 5 – Serve
Drizzle warm lemon butter over crab cakes. Garnish with parsley and lemon wedges.
Pro Tips & Chef’s Notes
- Use fresh lump crab meat if possible for the sweetest flavor.
- Cheddar choice matters – sharp or extra sharp cheddar gives the best balance.
- For extra crispness, coat formed patties lightly in panko before frying.
- Make ahead – shape and chill patties up to 24 hours before cooking.
- Freezer-friendly – freeze uncooked crab cakes on a tray, then transfer to a bag; cook straight from frozen.
Serving Suggestions
- Pair with roasted corn on the cob, garlic mashed potatoes, or coleslaw.
- Serve as sliders on brioche buns with aioli.
- For drinks: try a crisp Chardonnay, citrusy IPA, or sparkling water with lemon.
Nutritional Information (per crab cake, pan-fried)
- Calories: ~220
- Protein: 14g
- Carbs: 10g
- Fat: 14g
- Fiber: 1g
- Sugar: 1g
(Values approximate; may vary with exact ingredients.)
FAQs
Q: Can I use canned crab?
Yes, but choose high-quality pasteurized crab for best results. Avoid imitation.
Q: Can I make this gluten-free?
Absolutely—use gluten-free breadcrumbs or crushed rice crackers.
Q: How do I reheat leftovers?
Reheat in an oven or air fryer to restore crispness—avoid microwaving.
Q: Can I add spice?
Yes! Add cayenne, jalapeño, or extra red pepper flakes to the mix.
Printable Recipe Card
Cheddar Bay Crab Cakes with Lemon Butter Drizzle
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 65 minutes
- Servings: 8 crab cakes
Ingredients:
(See full list above)
Instructions:
- Mix crab cake ingredients.
- Form patties, chill 30 minutes.
- Pan-fry until golden, or bake/air fry.
- Make lemon butter drizzle.
- Serve hot with drizzle and garnish.
Notes:
- Works well as sliders or appetizers.
- Freezer-friendly.
Final Thought
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are more than just a recipe—they’re an experience. The rich cheddar, delicate crab, and tangy citrus butter create layers of flavor that feel indulgent yet balanced. Whether you’re cooking for a family dinner, entertaining guests, or simply treating yourself, this dish delivers restaurant-level quality right at home. With simple ingredients, a few chef’s tricks, and the right touch of zest, you’ll have a seafood classic that people will remember long after the last bite.
