Creating Cheddar Bay Crab Cakes with Lemon Butter Drizzle is straightforward when following these easy steps:

1. Prepare Your Ingredients: Gather all ingredients, ensuring the crab meat is free from shells and well-drained.
2. Mix the Filling: In a large mixing bowl, combine lump crab meat, crushed crackers, Cheddar cheese, mayonnaise, green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Stir gently to combine without breaking up the crab meat too much.
3. Form the Cakes: Shape the mixture into round patties, about 1/2 inch thick. Place them on a tray or plate.
4. Chill the Cakes: Refrigerate the crab cakes for at least 15 minutes. This helps them hold together while cooking.
5. Heat Oil: In a large skillet, heat vegetable oil over medium heat.
6. Cook the Cakes: Carefully place the crab cakes in the skillet, ensuring not to overcrowd the pan. Cook for about 4-5 minutes on each side or until golden brown.
7. Prepare the Lemon Butter Drizzle: In a small saucepan, melt butter over low heat. Stir in fresh lemon juice, lemon zest, and a pinch of salt. Allow it to simmer gently for a couple of minutes.
8. Serve: Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Drizzle with the lemon butter sauce and garnish with chopped fresh parsley.

These steps will guide you in creating delightful Cheddar Bay Crab Cakes with Lemon Butter Drizzle that will certainly impress!