{"id":715,"date":"2026-01-14T04:25:16","date_gmt":"2026-01-14T04:25:16","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=715"},"modified":"2026-01-14T04:25:16","modified_gmt":"2026-01-14T04:25:16","slug":"cheddar-bay-crab-cakes-with-lemon-butter-drizzle","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/01\/14\/cheddar-bay-crab-cakes-with-lemon-butter-drizzle\/","title":{"rendered":"CHEDDAR BAY CRAB CAKES WITH LEMON BUTTER DRIZZLE"},"content":{"rendered":"

CHEDDAR BAY CRAB CAKES WITH LEMON BUTTER DRIZZLE<\/strong><\/h2>\n

INGREDIENTS<\/strong><\/h2>\n
    \n
  • 1 pound (454g) lump crab meat, picked over for shells<\/li>\n
  • 1\/4 cup (60ml) mayonnaise<\/li>\n
  • 1 large egg, lightly beaten<\/li>\n
  • 1\/4 cup (30g) shredded sharp cheddar cheese<\/li>\n
  • 2 tablespoons (30ml) finely chopped green onions<\/li>\n
  • 1 tablespoon (15ml) Old Bay seasoning<\/li>\n
  • 1 teaspoon (5ml) Worcestershire sauce<\/li>\n
  • 1\/4 teaspoon (1.25ml) black pepper<\/li>\n
  • 1\/4 cup (30g) panko breadcrumbs, plus more for coating<\/li>\n<\/ul>\n

    For Cooking & Sauce:<\/strong><\/p>\n

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

      DIRECTIONS<\/strong><\/h2>\n
        \n
      1. In a large bowl, gently<\/strong> combine crab meat, mayonnaise, egg, cheddar cheese, green onions, Old Bay seasoning, Worcestershire sauce, and black pepper.
        \nDo not overmix.<\/li>\n
      2. Carefully fold in the panko breadcrumbs until just combined.<\/li>\n
      3. Shape the mixture into 6\u20138 crab cakes<\/strong>, about 2 inches wide<\/strong> and \u00be inch thick<\/strong>.<\/li>\n
      4. Place extra panko in a shallow dish and lightly coat<\/strong> each crab cake.<\/li>\n
      5. Heat butter in a large skillet over medium heat<\/strong>.<\/li>\n
      6. Cook crab cakes 3\u20134 minutes per side<\/strong>, until golden brown.
        \nCook in batches if needed.<\/li>\n
      7. Transfer crab cakes to a paper towel-lined plate.<\/li>\n<\/ol>\n

        LEMON BUTTER DRIZZLE<\/strong><\/h2>\n
          \n
        1. In the same skillet, add white wine and lemon juice.
          \nSimmer 2\u20133 minutes<\/strong> until slightly reduced.<\/li>\n
        2. Lower heat and whisk in cold butter piece by piece<\/strong> until smooth.
          \nDo NOT let it boil.<\/li>\n
        3. Drizzle sauce over crab cakes generously.<\/li>\n
        4. Garnish with parsley and serve immediately.<\/li>\n<\/ol>\n

          CHEF\u2019S TIPS & IMPORTANT NOTES<\/strong><\/h2>\n
            \n
          • Best Crab Meat:<\/strong>
            \nUse lump or jumbo lump crab<\/strong> for best texture and flavor.<\/li>\n
          • Mixing Rule:<\/strong>
            \nAlways mix gently<\/strong> to keep crab cakes tender, not dense.<\/li>\n
          • Chilling Tip (Highly Recommended):<\/strong>
            \nRefrigerate formed crab cakes 15\u201330 minutes<\/strong> before cooking to help them hold shape.<\/li>\n
          • Too Soft?<\/strong>
            \nAdd 1 extra tablespoon panko<\/strong>, not more, to avoid dryness.<\/li>\n
          • Sauce Success:<\/strong>
            \nCold butter + low heat = silky, restaurant-style sauce.<\/li>\n
          • Pan Heat:<\/strong>
            \nMedium heat only\u2014high heat will burn the outside before warming inside.<\/li>\n
          • Serving Ideas:<\/strong>
            \nServe with garlic mashed potatoes, fresh salad, or buttery rice.<\/li>\n<\/ul>\n

             <\/p>\n","protected":false},"excerpt":{"rendered":"

            CHEDDAR BAY CRAB CAKES WITH LEMON BUTTER DRIZZLE INGREDIENTS 1 pound (454g) lump crab meat, picked over for shells 1\/4…<\/p>\n","protected":false},"author":2,"featured_media":716,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=715"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/715\/revisions"}],"predecessor-version":[{"id":717,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/715\/revisions\/717"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/716"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}