Ingredients
Scale
- 1 pound jumbo lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped red bell pepper
- 1/4 cup finely chopped green onions
- 1 large egg, lightly beaten
- 1 cup shredded cheddar cheese
Instructions
- Step 1: In a large bowl, gently combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, red bell pepper, green onions, egg, and cheddar cheese. Be careful not to overmix, as this will result in tough crab cakes.
- Step 2: Form the crab mixture into 6-8 equal-sized patties. Gently press them to ensure they hold their shape.
- Step 3: Heat 2 tablespoons of butter in a large skillet over medium heat.
- Step 4: Carefully place the crab cakes in the hot skillet and cook for 4-5 minutes per side, or until golden brown and heated through.
- Step 5: While the crab cakes are cooking, prepare the lemon butter drizzle. In a small saucepan, melt 4 tablespoons of butter. Stir in 2 tablespoons of fresh lemon juice and a pinch of salt and pepper.
- Step 6: Drizzle the lemon butter sauce over the cooked crab cakes and serve immediately.
Notes
- Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days.
- For best results, reheat crab cakes in a 350°F oven until warmed through to maintain their texture.
- Serve these crab cakes alongside a crisp green salad or roasted asparagus for a complete and delicious meal.
- Gently fold the crab mixture to avoid breaking up the lumps and creating a rubbery texture – treat the crab meat with care!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American