Description
Golden, cheesy, and packed with tender crab meat, these Cheddar Bay Crab Cakes are a flavorful fusion of two classics. Topped with a lemon butter drizzle, they offer the perfect balance of richness and brightness. Ideal for a dinner party appetizer or a weeknight indulgence.
Ingredients
- 1 lb lump crab meat
- 1 cup Cheddar Bay biscuit mix
- 1 cup sharp cheddar cheese, shredded
- 1 large egg
- 1/4 cup mayonnaise
- 1 tsp Old Bay seasoning
- Zest of 1 lemon
- 2 tbsp fresh parsley, chopped
- 1/4 cup breadcrumbs (plus extra if needed for consistency)
- 2 tbsp butter (for pan-frying)
- 2 tbsp canola oil (for pan-frying)
Lemon Butter Drizzle:
- 3 tbsp butter
- 2 tbsp lemon juice
- 1/4 tsp garlic powder
- Optional: chopped parsley or a dash of cayenne
Instructions
- Pick through the crab meat to remove any shell bits.
- In a large bowl, gently combine crab meat, biscuit mix, shredded cheddar, mayonnaise, egg, lemon zest, parsley, Old Bay seasoning, and breadcrumbs.
- Form into 8 medium-sized patties and place them on a tray.
- Chill in the refrigerator for 20–30 minutes to firm up.
- Heat butter and oil in a large skillet over medium heat.
- Cook the crab cakes for 4–5 minutes per side, until golden brown.
- For the drizzle, melt butter in a small saucepan. Stir in lemon juice and garlic powder; let bubble gently for 1 minute.
- Plate the crab cakes and spoon lemon butter drizzle over the top.
- Serve immediately with your choice of sides.
- Prep Time: 25 minutes
- Cook Time: 10 minutes