Cheddar Bay Crab Cakes with Lemon Butter Drizzle (Print Version)

# Ingredients:

→ Crab Cakes

01 - 1 pound lump crab meat, picked over for shells
02 - 1 cup cheddar cheese, shredded
03 - 2 large eggs
04 - 1 cup breadcrumbs (or Cheddar Bay biscuit mix for extra flavor)
05 - 1/4 cup green onions, finely chopped
06 - 1 tablespoon fresh parsley, chopped
07 - 1/2 cup mayonnaise
08 - 1 teaspoon garlic, minced
09 - Juice of 1 lemon
10 - 1 teaspoon Old Bay seasoning
11 - Salt and pepper to taste

→ Lemon Butter Drizzle

12 - 1/4 cup butter
13 - 1 tablespoon lemon juice
14 - 1/2 teaspoon garlic powder

# Instructions:

01 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
02 - In a large bowl, gently combine the lump crab meat, shredded cheddar cheese, eggs, breadcrumbs, chopped green onions, parsley, mayonnaise, minced garlic, lemon juice, Old Bay seasoning, salt, and pepper. Fold the ingredients together carefully to avoid breaking up the crab meat too much.
03 - Using your hands or an ice cream scoop, form the mixture into even-sized patties about 3 inches wide and 1 inch thick. Place them on the prepared baking sheet. For best results, refrigerate the formed patties for 30 minutes to help them firm up.
04 - Bake in the preheated oven for 25-30 minutes, or until the crab cakes are golden brown and heated through. They should reach an internal temperature of 165°F.
05 - While the crab cakes are baking, make the lemon butter drizzle. In a small saucepan over low heat, melt the butter. Once melted, remove from heat and stir in the lemon juice and garlic powder until well combined. Keep warm until ready to serve.
06 - Transfer the hot crab cakes to serving plates. Drizzle each cake with the warm lemon butter sauce just before serving. Garnish with additional chopped parsley or lemon wedges if desired.

# Notes:

01 - For extra flavor and texture, you can substitute Cheddar Bay biscuit mix for the breadcrumbs.
02 - Refrigerating the formed crab cakes for at least 30 minutes before cooking helps them hold together better.
03 - These crab cakes can be made up to a day ahead and refrigerated before baking.

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