CHEDDAR BAY CRAB CAKES WITH LEMON BUTTER DRIZZLE

CHEDDAR BAY CRAB CAKES WITH LEMON BUTTER DRIZZLE

INGREDIENTS

• 1 pound (454g) lump crab meat, picked over for shells
• 1/4 cup (60ml) mayonnaise
• 1 large egg, lightly beaten
• 1/4 cup (30g) shredded sharp cheddar cheese
• 2 tablespoons (30ml) finely chopped green onions
• 1 tablespoon (15ml) Old Bay seasoning
• 1 teaspoon (5ml) Worcestershire sauce
• 1/4 teaspoon (1.25ml) black pepper
• 1/4 cup (30g) panko breadcrumbs, plus more for coating

For Cooking & Sauce:

• 1 tablespoon (15ml) butter
• 1/4 cup (60ml) dry white wine (Sauvignon Blanc recommended)
• 2 tablespoons (30ml) freshly squeezed lemon juice
• 2 tablespoons (28g) cold butter, cut into small cubes
• 1 tablespoon (15ml) chopped fresh parsley (for garnish)

DIRECTIONS

1. In a large bowl, gently combine crab meat, mayonnaise, egg, cheddar cheese, green onions, Old Bay seasoning, Worcestershire sauce, and black pepper.
   Do not overmix.
2. Carefully fold in the panko breadcrumbs until just combined.
3. Shape the mixture into 6–8 crab cakes, about 2 inches wide and ¾ inch thick.
4. Place extra panko in a shallow dish and lightly coat each crab cake.
5. Heat butter in a large skillet over medium heat.
6. Cook crab cakes 3–4 minutes per side, until golden brown.
   Cook in batches if needed.
7. Transfer crab cakes to a paper towel-lined plate.

LEMON BUTTER DRIZZLE

8. In the same skillet, add white wine and lemon juice.
   Simmer 2–3 minutes until slightly reduced.
9. Lower heat and whisk in cold butter piece by piece until smooth.
   Do NOT let it boil.
10. Drizzle sauce over crab cakes generously.
11. Garnish with parsley and serve immediately.

CHEF’S TIPS & IMPORTANT NOTES

• Best Crab Meat:
  Use lump or jumbo lump crab for best texture and flavor.
• Mixing Rule:
  Always mix gently to keep crab cakes tender, not dense.
• Chilling Tip (Highly Recommended):
  Refrigerate formed crab cakes 15–30 minutes before cooking to help them hold shape.
• Too Soft?
  Add 1 extra tablespoon panko, not more, to avoid dryness.
• Sauce Success:
  Cold butter + low heat = silky, restaurant-style sauce.
• Pan Heat:
  Medium heat only—high heat will burn the outside before warming inside.
• Serving Ideas:
  Serve with garlic mashed potatoes, fresh salad, or buttery rice.