05/17/2025
Cheddar Bay Crab Cakes with Lemon Butter Drizzle 😋🦀🍋
Ingredients:
- 1 lb lump crab meat, picked over for shells
- 1 cup Cheddar Bay Biscuit mix (or biscuit mix + 1 tsp garlic powder and 1/2 tsp parsley)
- 1 large egg
- 1/4 cup mayonnaise
- 2 tbsp fresh parsley, finely chopped
- 1/4 cup panko breadcrumbs (for coating)
- 2 tbsp lemon juice
- 1/2 cup sharp cheddar cheese, shredded
- 2 tbsp olive oil (for frying)
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 2 tbsp lemon juice
- 1/4 cup green onions, finely chopped
- 1/4 cup red bell pepper, finely chopped (optional)
- 4 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp parsley flakes
Instructions:
1. Make the Crab Cake Mixture: In a large mixing bowl, start by combining the Cheddar Bay Biscuit mix, shredded sharp cheddar cheese, mayonnaise, the large egg, Dijon mustard, Old Bay seasoning, finely chopped green onions, and the optional red bell pepper. Then, add fresh parsley and 2 tablespoons of lemon juice. Gently fold in the lump crab meat, being cautious not to break it too much. Form this mixture into 8–10 small patties.
2. Coat the Crab Cakes: Spread the panko breadcrumbs on a plate. Take each crab cake and lightly press it into the breadcrumbs, ensuring both sides are evenly coated for that crispy finish.
3. Cook the Crab Cakes: In a large skillet, heat the olive oil over medium heat. Once hot, carefully place the crab cakes in the skillet and cook for about 3–4 minutes on each side, or until they are golden brown and crispy.
4. Prepare the Lemon Butter Drizzle: In a small bowl, whisk together the melted unsalted butter, 2 tablespoons of lemon juice, garlic powder, and parsley flakes until well combined.
5. Serve: Once the crab cakes are cooked, drizzle the warm lemon butter sauce generously over them just before serving. For an extra touch, garnish with additional parsley and lemon wedges, if desired.
Enjoy these delectable Cheddar Bay Crab Cakes with Lemon Butter Drizzle as a delightful coastal comfor
