Cheddar Bay Crab Cakes with Lemon Butter Glaze – A Delicious Maritime Masterpiece

Prepare the Crab Cake Mixture:
In a large bowl, combine the crab meat, mayonnaise, egg, cheddar cheese, Panko breadcrumbs, green onions, Dijon mustard, Worcestershire sauce, paprika, garlic powder, salt, and pepper. Mix everything together well, ensuring it holds together while still keeping the crab meat in chunks.

Form the Crab Cakes:
Take small portions of the mixture and form them into patties, about 5 cm in diameter and 1.5 cm thick. Make sure they hold together well.

Fry the Crab Cakes:
Heat oil or butter in a large skillet over medium heat. Add the crab cakes to the pan and fry for about 3-4 minutes per side until golden brown and crispy. You may need to work in batches, depending on the size of your pan.

Prepare the Lemon Butter Glaze:
While the crab cakes are frying, prepare the lemon butter glaze by mixing the melted butter, lemon juice, lemon zest, garlic powder, and paprika. Stir well.

Serve the Crab Cakes:
Once the crab cakes are ready, remove them from the skillet and place them on a paper towel to drain excess oil. Then brush each crab cake with the lemon butter glaze and serve immediately.

Serving and Storage Tips:

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