Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Delicious crab cakes made with lump crab meat and topped with a zesty lemon butter drizzle.
Servings: 4 servings
Calories: 320kcal
Equipment
- Mixing Bowl
- Skillet
- Saucepan
Ingredients
Ingredients
- 1 pound lump crab meat, picked over for shells
- 1/2 cup Cheddar Bay biscuit mix
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 pieces green onions, finely chopped
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic, minced
Instructions
- In a large bowl, gently mix the crab meat, Cheddar Bay biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, cheddar cheese, and parsley. Be careful not to overmix.
- Shape the mixture into 8 evenly sized patties and place them on a lined baking sheet. Refrigerate for 30 minutes to help them hold their shape.
- Heat oil in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
- In a small saucepan over low heat, melt the butter. Stir in fresh lemon juice and minced garlic, cooking until fragrant (about 1-2 minutes).
- Drizzle the warm lemon butter sauce over the crab cakes before serving. Garnish with extra parsley if desired.
Notes
For best results, use fresh lump crab meat. If you prefer a milder flavor, substitute blue cheese with shredded mozzarella. You can also freeze the uncooked crab cakes for up to 3 months.