Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are crispy on the outside, tender inside, and packed with cheesy, garlicky flavor. Topped with a buttery lemon drizzle, they make a perfect main course or appetizer.
Ingredients
Scale
For the Crab Cakes:
- 1 lb lump crab meat
- ½ cup Cheddar Bay biscuit mix
- 1 egg
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp chopped parsley
- 2 tbsp chopped green onions
- 1 tsp Old Bay seasoning
- 2 tbsp butter or oil (for frying)
For the Lemon Butter Drizzle:
- ¼ cup butter
- 1 clove garlic, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped parsley
Instructions
For the Crab Cakes:
- In a bowl, gently mix crab meat, biscuit mix, egg, mayo, Dijon mustard, parsley, green onions, and Old Bay seasoning.
- Chill the mixture for 20-30 minutes to firm up.
- Form into ¼ cup-sized patties, pressing lightly.
Cooking Options:
Pan-Frying:
- Heat butter or oil in a pan over medium heat.
- Cook crab cakes for 3-4 minutes per side until golden and crisp.
- Transfer to a paper towel-lined plate.
Baking:
- Set oven to 375°F (190°C) and place crab cakes on a lined baking sheet.
- Lightly coat with oil and bake for 20 minutes, flipping halfway.
For the Lemon Butter Drizzle:
- Melt butter in a small pan over low heat.
- Stir in garlic and cook briefly until fragrant.
- Add lemon juice, zest, and parsley, mixing well.
- Drizzle over crab cakes before serving.
Notes
Enjoy these Cheddar Bay Crab Cakes with Lemon Butter Drizzle hot and fresh with your favorite sides!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Fried / Baked
- Cuisine: Seafood
Nutrition
- Serving Size: 1 crab cake
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 65mg