Cheddar Bay Crab Cakes with Lemon Butter Drizzle

• • 1 cup panko breadcrumbs , divided (plus extra for coating)
  • 1/2 cup shredded sharp cheddar cheese

• • 1/4 cup mayonnaise
  • 1 large egg , lightly beaten

• • 1 tbsp Dijon mustard

• • 1 tsp Old Bay seasoning (or seafood seasoning blend)

• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper , to taste
• 2 tbsp olive oil or butter , for cooking

For the Lemon Butter Drizzle:

• • 1/4 cup unsalted butter , melted

• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp chopped fresh parsley (optional, for garnish)

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Step-by-Step Instructions

Step 1: Prepare the Crab Cake Mixture

1. In a large mixing bowl, combine the crab meat, 1/2 cup of the panko breadcrumbs, shredded cheddar cheese, mayonnaise, egg, Dijon mustard, Old Bay seasoning, garlic powder, smoked paprika, salt, and pepper. Gently fold everything together until just combined—be careful not to overmix, as you want to keep the crab meat intact.

Step 2: Form the Crab Cakes

1. Divide the mixture into 8–10 equal portions and shape each into a patty about 1/2-inch thick.
2. Place the remaining 1/2 cup of panko breadcrumbs on a plate. Lightly coat each crab cake patty in the breadcrumbs, pressing gently to adhere.

Step 3: Cook the Crab Cakes

1. Heat the olive oil or butter in a large skillet over medium heat.
2. Carefully place the crab cakes in the skillet and cook for 3–4 minutes per side , or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.

Step 4: Make the Lemon Butter Drizzle

1. In a small bowl, whisk together the melted butter, lemon juice, lemon zest, and chopped parsley (if using). Set aside.

Step 5: Serve

1. Arrange the crab cakes on a serving platter or individual plates. Drizzle generously with the lemon butter sauce and garnish with additional parsley or lemon wedges for presentation.