Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a flavorful twist on classic crab cakes, featuring tender lump crab meat mixed with Cheddar Bay biscuit mix for a cheesy, savory base. Pan-fried until golden and crisp, they’re finished with a bright and buttery lemon drizzle, making them perfect for an elegant appetizer or a satisfying main course.
Ingredients
Scale
Crab Cakes
- 1 lb lump crab meat
- 1 packet Cheddar Bay biscuit mix (about 11 oz)
- 1 large egg
- 1/4 cup mayonnaise
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 cup milk
- 2 tablespoons butter (for cooking)
Lemon Butter Drizzle
- 2 tablespoons butter
- 1 1/2 tablespoons lemon juice
- 1/4 teaspoon garlic powder
- Pinch of fresh parsley
Instructions
- Mix the base: In a large bowl, combine the Cheddar Bay biscuit mix, milk, and garlic powder until the mixture is just moistened, forming the base for the crab cakes.
- Add crab and seasonings: Gently fold in the lump crab meat, Old Bay seasoning, lemon zest, chopped parsley, mayonnaise, and the large egg. Be careful not to overmix to keep the crab meat intact.
- Form patties: Shape the mixture into patties about 2.5 to 3 inches wide. Place them on a tray and chill in the refrigerator for 20 minutes to help them set.
- Cook crab cakes: Heat 2 tablespoons of butter in a skillet over medium heat. Cook each crab cake for 3 to 4 minutes per side, or until they are golden brown and crispy on the outside.
- Make lemon butter drizzle: In a small saucepan, melt the remaining 2 tablespoons of butter. Stir in lemon juice, garlic powder, and a pinch of fresh parsley. Allow the sauce to simmer gently for 1 to 2 minutes to blend the flavors.
- Serve: Drizzle the warm lemon butter sauce over the cooked crab cakes. Garnish with additional fresh parsley if desired and serve immediately for best flavor and texture.
Notes
- Use lump crab meat for the best texture and flavor.
- Do not overmix the crab mixture to keep the cakes tender.
- Chilling the patties before cooking helps them hold their shape better.
- Adjust Old Bay seasoning to taste if preferred less spicy.
- The lemon butter drizzle adds a bright, zesty finish but can be omitted for a simpler crab cake.
