Description

Indulge in the savory delight of Cheddar Bay Crab Cakes with a zesty Lemon Butter Drizzle. These flavorful crab cakes are packed with lump crab meat and a blend of seasonings, paired perfectly with a tangy lemon butter sauce.

Ingredients

Main Crab Cakes:

1 pound lump crab meat, picked over for shells;
1 1/4 cups Cheddar Bay biscuit mix (or biscuit mix + garlic powder + shredded cheddar);
1/4 cup mayonnaise;
1 large egg;
1 tablespoon Dijon mustard;
1 teaspoon Old Bay seasoning;
1/2 teaspoon garlic powder;
1/4 teaspoon cayenne pepper (optional);
1 tablespoon lemon juice;
2 tablespoons chopped fresh parsley;
1/2 cup finely diced celery;
1/4 cup finely chopped green onions;
2 tablespoons unsalted butter (for frying)

Lemon Butter Drizzle:

4 tablespoons unsalted butter, melted;
1 tablespoon fresh lemon juice;
1/2 teaspoon lemon zest;
pinch of salt

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Instructions

Main Crab Cakes: In a large bowl, gently combine the crab meat, Cheddar Bay biscuit mix, mayonnaise, egg, mustard, Old Bay seasoning, garlic powder, cayenne (if using), lemon juice, parsley, celery, and green onions. Mix until just combined—do not overmix. Form into 8 patties and chill for 15–20 minutes to help them hold their shape.
Lemon Butter Drizzle: Heat butter in a large skillet over medium heat. Cook the crab cakes for 3–4 minutes per side until golden brown and cooked through. While they cook, whisk together the melted butter, lemon juice, lemon zest, and a pinch of salt for the drizzle.
Serve crab cakes hot, drizzled with lemon butter and a sprinkle of fresh parsley or extra lemon zest if desired.

Notes

You can bake the crab cakes at 400°F for 12–15 minutes for a lighter version.
Serve with a side of coleslaw or on a toasted bun for a sandwich twist.