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Easy classic lump crab cakes with citrus butter drizzle served on a plate

Easy Classic Lump Crab Cakes with Citrus Butter Drizzle

Impress your family with these delicious and elegant crab cakes, enhanced by a refreshing citrus butter drizzle.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 150
Ingredients Method Notes

Ingredients
  

Crab Cake Mixture
  • 1.5 tablespoons unsalted butter Adds richness; can substitute with olive oil.
  • 0.5 cup finely chopped yellow onion Provides sweetness; sweet onion is a good substitute.
  • 0.25 cup finely chopped celery Adds crunch; can replace with bell pepper.
  • 0.33 cup mayonnaise Acts as a binder; Greek yogurt is an alternative.
  • 1.5 teaspoons Dijon-style mustard Enhances flavor; yellow mustard can be an alternative.
  • 1.5 teaspoons seafood seasoning Offers coastal flavor; Cajun seasoning can be used.
  • 1 teaspoon fresh lemon juice Brightens the dish; lime juice works as a substitute.
  • 0.25 teaspoon salt Essential for flavor; Himalayan salt is a unique option.
  • 0.25 teaspoon ground black pepper Balances flavors; white pepper is a milder choice.
  • 1 pound fresh jumbo lump crabmeat, carefully picked over The star of the dish; pasteurized crab meat is ideal.
  • 0.5 cup buttered cracker crumbs Provides texture; panko breadcrumbs can be used.
  • Vegetable oil, for cooking Used for frying; coconut oil can add sweetness.
Citrus Butter Drizzle
  • 4 tablespoons unsalted butter Adds flavor; ghee can be used for a dairy-free version.
  • 1 tablespoon fresh lemon juice Balances flavors; lime juice is an option.
  • 1 teaspoon lemon zest Infuses fragrance; lime zest can be a substitute.

Method
 

Preparation
  1. In a small skillet over medium heat, melt the butter.
  2. Add the onion and celery and cook, stirring often until softened and translucent.
  3. Transfer to a large bowl and allow to cool completely.
  4. Once cooled, stir in the mayonnaise, mustard, seafood seasoning, lemon juice, salt, and black pepper until well combined.
  5. Gently fold in the crabmeat and cracker crumbs, taking care not to break up the crab lumps.
  6. Cover and refrigerate the mixture while the oven heats.
Cooking
  1. Preheat the oven to 450°F (232°C). Lightly coat the bottom of a large oven-safe skillet with vegetable oil.
  2. Shape the chilled crab mixture into 6 to 8 patties and place them in the skillet, leaving space between each one.
  3. Bake on the center rack for about 8 minutes until the bottoms are lightly golden.
  4. Carefully flip the crab cakes and return to the oven for another 4 to 6 minutes until heated through and golden on both sides.
  5. Meanwhile, prepare the citrus butter drizzle by melting the butter in a small saucepan over low heat.
  6. Stir in the lemon juice and zest, then remove from heat.
  7. Serve the crab cakes hot, with the warm citrus butter drizzled over the top.

Notes

These crab cakes shine when served hot, drizzled with the fresh citrus butter. Pair with a crisp salad or roasted vegetables.