Description
Savor the delectable taste of Cheddar Bay Crab Cakes enhanced with a zesty Lemon Butter Drizzle. These savory cakes are bursting with lump crab meat and sharp cheddar, pan-fried to golden perfection. A perfect appetizer or main course for seafood lovers.
Ingredients
Scale
For the Crab Cakes:
- 1 lb lump crab meat (picked over for shells)
- 1 cup Cheddar Bay biscuit mix (or use biscuit mix + ½ tsp garlic powder + ¼ tsp dried parsley)
- 1 cup shredded sharp cheddar cheese
- 1 egg
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- 1 tbsp chopped fresh parsley
- 1 green onion (finely chopped)
- 1 tbsp unsalted butter (for frying)
For the Lemon Butter Drizzle:
- 4 tbsp unsalted butter
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
- pinch of salt
Instructions
- In a large bowl, combine crab meat, biscuit mix, cheddar cheese, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, parsley, and green onion. Mix gently until combined. Do not overmix. Shape into patties and refrigerate for 15–30 minutes.
- Heat butter in a skillet. Cook crab cakes until golden and heated through, about 3–4 minutes per side. Set aside.
- For the Lemon Butter Drizzle, melt butter in a saucepan over low heat. Stir in lemon juice, garlic powder, and salt. Drizzle over the crab cakes before serving.
Notes
- For a crispier texture, lightly coat the crab cakes with panko before pan-frying.
- Alternatively, bake at 400°F for 15–18 minutes or air-fry at 375°F for 10–12 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 crab cakes with drizzle
- Calories: 390
- Sugar: 1g
- Sodium: 660mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 130mg
