Ingredients:
For the Crab Cakes:
1 lb lump crab meat
1 cup shredded cheddar cheese
2 large eggs
1 cup breadcrumbs
¼ cup chopped green onions
1 tbsp fresh parsley, chopped
½ cup mayonnaise
1 tsp minced garlic
Juice of 1 lemon
1 tsp Old Bay seasoning
Salt and pepper, to taste
For the Lemon Butter:
¼ cup butter
1 tbsp lemon juice
½ tsp garlic powder
Instructions:
Preheat Oven:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare Crab Cake Mixture:
In a large bowl, gently combine lump crab meat, shredded cheddar cheese, eggs, breadcrumbs, chopped green onions, fresh parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper.
Form Patties:
Shape the mixture into evenly-sized patties, about 3 to 4 inches in diameter and 1 inch thick.
Bake:
Place the formed crab cakes on the prepared baking sheet.
Bake for 25-30 minutes, or until golden brown and slightly crispy on the edges.
Prepare Lemon Butter Drizzle:
While the crab cakes are baking, melt butter in a small saucepan over low heat.
Stir in lemon juice and garlic powder until well combined.
Keep warm until ready to serve.
Serve:
Once the crab cakes are done, remove them from the oven and let them rest for a minute or two.
Drizzle the warm lemon butter over the top just before serving.
Notes:
Serving Suggestions: Pair with a fresh green salad or coleslaw to balance the richness.
Variations: For a spicier kick, add finely chopped jalapeños or a pinch of cayenne pepper to the crab mixture.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Servings: 6-8
