Description
These Cheddar Bay Crab Cakes with a delightful Lemon Butter Drizzle are a seafood lover’s dream. Packed with succulent lump crab meat and cheesy goodness, these crab cakes are pan-fried to golden perfection and served with a zesty lemon butter sauce. Perfect as an appetizer or a main course, this recipe is sure to impress your guests.
Ingredients
Scale
For the Crab Cakes:
- 1 pound lump crab meat (picked over for shells)
- 1 cup Cheddar Bay biscuit mix (dry mix only)
- ½ cup shredded sharp cheddar cheese
- 1 large egg
- â…“ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons finely chopped parsley
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 tablespoon melted butter
- 2 tablespoons finely chopped green onion
- vegetable oil for pan-frying
For the Lemon Butter Drizzle:
- 4 tablespoons unsalted butter
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 teaspoon chopped parsley
Instructions
- In a large bowl, gently mix together: the crab meat, Cheddar Bay biscuit mix, shredded cheddar, egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, lemon juice, garlic powder, melted butter, and green onion until just combined. Do not overmix.
- Form the mixture into 8 crab cakes: about 2½ inches wide. Place them on a parchment-lined baking sheet and refrigerate for 15–20 minutes to help them set.
- Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the crab cakes in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
- To make the lemon butter drizzle: melt butter in a small saucepan over low heat. Stir in lemon juice, garlic powder, and parsley. Drizzle over warm crab cakes before serving.
Notes
- These crab cakes pair perfectly with a side salad or roasted vegetables.
- For a spicier version, add a pinch of cayenne to the mixture or the drizzle.
- You can also bake the crab cakes at 400°F (200°C) for 15–18 minutes for a lighter option.
Nutrition
- Serving Size: 2 crab cakes with drizzle
- Calories: 370
- Sugar: 1g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 120mg
