Description
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful fusion of classic crab cakes and the irresistible flavor of Cheddar Bay biscuits. These golden, crispy cakes are loaded with tender lump crab meat, zesty spices, and cheesy goodness, all brought together with a tangy lemon butter drizzle. Perfect for dinner parties, casual meals, or anytime you want to indulge in something special.
Ingredients
For the Crab Cakes
1 lb lump crab meat
1 cup shredded cheddar cheese
1 cup crushed Cheddar Bay biscuit mix or breadcrumbs
1/3 cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tsp garlic powder
1/2 tsp smoked paprika
2 tbsp fresh parsley, chopped
For the Lemon Butter Drizzle
1/4 cup unsalted butter
2 tbsp fresh lemon juice
1 clove garlic, minced
1 tbsp fresh parsley, chopped
Instructions
Crab Cakes
Prepare the Mixture:
In a large bowl, whisk together mayonnaise, egg, Dijon mustard, and lemon juice. Stir in the biscuit mix, cheddar cheese, garlic powder, paprika, and parsley. Gently fold in the crab meat to keep the lumps intact.
Chill the Mixture:
Cover and refrigerate for at least 30 minutes to firm up the mixture.
Shape the Cakes:
Scoop about 1/4 cup of the mixture for each cake and form into patties. You should get about 6-8 cakes.
Cook:
Heat a skillet over medium heat with a splash of oil. Cook each crab cake for 3-4 minutes per side or until golden brown and crispy. Keep cooked cakes warm in a low oven while finishing the batch.
Lemon Butter Drizzle
Melt the Butter:
In a small saucepan over low heat, melt the butter. Add minced garlic and cook for 30 seconds.
Add Lemon and Parsley:
Stir in lemon juice and parsley. Remove from heat and drizzle generously over the crab cakes before serving.
- Prep Time: 40 minutes (including chilling)
- Cook Time: 10 minutes
Nutrition
- Serving Size: 6-8 cakes
- Calories: 280
- Sugar: 1g
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 16g