Cheesy Crab Cakes
Cheesy crab cakes made with lump crab, sharp cheddar, herbs, and spices—topped with silky lemon butter sauce. Crisp outside, creamy inside, and full of flavor.
Ingredients
Main Ingredients
- 1 pound fresh lump crab meat
- 1 cup freshly grated sharp cheddar cheese
- 1 cup golden breadcrumbs
- ¼ cup chopped green onions
- ¼ cup chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- Juice of 1 fresh lemon
- 2 eggs
- ½ cup mayonnaise
- 1 teaspoon minced garlic
- Salt and pepper to taste
For the Lemon Butter Sauce
- ½ cup unsalted butter
- Juice of 1 fresh lemon
- 1 pinch garlic powder
- Salt to taste
Instructions
- Gently combine crab meat, cheddar, breadcrumbs, green onions, parsley, lemon juice, eggs, mayo, garlic, Old Bay, salt, and pepper in a large bowl. Avoid breaking up the crab too much.
- Form into ½-inch patties. Chill in the fridge for 30 minutes to firm up.
- Cook the Cakes (Pan-Fry or Bake)
- Pan-fry: Heat oil in a skillet over medium heat. Cook each side 3–4 minutes until golden.
- Bake: Preheat to 375°F. Bake on parchment-lined sheet for 15 minutes, flipping halfway.
- Melt butter on low. Stir in lemon juice, garlic powder, and salt. Whisk until smooth.
- Drizzle warm lemon butter over the crab cakes and serve hot with sides.