Cheddar Bay Crab Cakes with Lemon Butter Drizzle
These golden, cheesy crab cakes combine lump crab meat with cheddar cheese and savory seasonings, all topped with a rich lemon butter drizzle for an impressive seafood dinner.
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Cooking tools:
- Ice cream scoop
- Oven
- Stove
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Saucepan
- Refrigerator
- Serving platter
Ingredients
- 1 pound lump crab meat, picked over for shells
- 1 cup cheddar cheese, shredded
- 2 large eggs
- 1 cup breadcrumbs (or Cheddar Bay biscuit mix for extra flavor)
- 1/4 cup green onions, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 cup mayonnaise
- 1 teaspoon garlic, minced
- Juice of 1 lemon
- 1 teaspoon Old Bay seasoning
- Salt
- pepper
- 1/4 cup butter
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
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