Description
Delight in these Cheddar Bay Crab Cakes with a luscious Lemon Butter Drizzle. Combining tender lump crab meat with the savory flavors of cheddar cheese, Old Bay seasoning, and fresh herbs, these golden pan-fried cakes are crispy on the outside and tender inside, perfect as an appetizer or a main course.
Ingredients
Crab Cakes
- 1 pound lump crab meat (picked over for shells)
- 1 cup Cheddar Bay biscuit mix (or substitute with biscuit mix + garlic powder)
- ½ cup shredded sharp cheddar cheese
- 1 large egg
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter (for pan-frying)
Lemon Butter Drizzle
- 4 tablespoons unsalted butter, melted
- 1 tablespoon fresh lemon juice
- ½ teaspoon garlic powder
- Pinch of salt
Instructions
- Mix ingredients: In a large mixing bowl, combine lump crab meat, Cheddar Bay biscuit mix, shredded cheddar cheese, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, chopped parsley, garlic powder, paprika, and black pepper. Gently fold until fully combined without breaking up the crab meat.
- Form crab cakes: Shape the mixture into 8 small, even patties. Place them on a plate and chill in the refrigerator for 15–20 minutes to help them maintain their shape while cooking.
- Cook crab cakes: Heat 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the crab cakes carefully and cook for 3 to 4 minutes on each side, or until golden brown and heated through.
- Prepare lemon butter drizzle: In a small bowl, whisk together melted butter, fresh lemon juice, garlic powder, and a pinch of salt until well combined.
- Serve: Drizzle the warm lemon butter sauce over the cooked crab cakes just before serving for a bright, buttery finish.
Notes
- For extra crispiness, lightly dredge the crab cakes in breadcrumbs before pan-frying.
- These crab cakes pair beautifully with a fresh light salad or roasted vegetables.
- You can also bake the crab cakes at 400°F (200°C) for 15–18 minutes, flipping halfway through.
