Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle offer a delicious twist on classic crab cakes by incorporating Cheddar Bay biscuit mix for a cheesy, garlicky flavor. Crispy on the outside and tender on the inside, they’re pan-fried to golden perfection and topped with a zesty lemon butter drizzle that’s sure to impress.
Ingredients
Scale
Crab Cakes
- 1 lb lump crab meat, picked over for shells
- 1/2 cup Cheddar Bay biscuit mix (or biscuit mix + 1/2 cup shredded cheddar cheese + 1/2 tsp garlic powder)
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup panko breadcrumbs (for coating)
- 2 tablespoons butter (for frying)
Lemon Butter Drizzle
- 1/4 cup unsalted butter
- Juice of 1 lemon
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Crab Mixture: In a large mixing bowl, combine the lump crab meat, Cheddar Bay biscuit mix (or the alternative mixture of biscuit mix, cheddar cheese, and garlic powder), beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and chopped fresh parsley. Gently mix all the ingredients until just combined, taking care not to break apart the crab meat too much to preserve its texture.
- Form Crab Cakes: Shape the crab mixture into 6 to 8 small patties, ensuring each is well-formed. Then, coat each patty evenly with panko breadcrumbs to create a crispy exterior when cooked.
- Cook the Crab Cakes: Heat 2 tablespoons of butter in a large skillet over medium heat. Once hot, add the crab cakes carefully and cook them for 3 to 4 minutes on each side, or until they turn golden brown and crispy. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- Make Lemon Butter Drizzle: In a small saucepan, gently melt 1/4 cup unsalted butter over low heat. Stir in the lemon juice and garlic powder until the mixture is well combined and aromatic.
- Serve: Drizzle the warm lemon butter over the cooked crab cakes. Garnish with the chopped fresh parsley and serve immediately. For an extra burst of fresh flavor, accompany the crab cakes with lemon wedges on the side.
Notes
- Be careful when mixing to avoid breaking the lump crab meat for texture.
- Using Cheddar Bay biscuit mix adds a unique, cheesy garlic flavor but can be substituted with biscuit mix plus cheddar cheese and garlic powder.
- Panko breadcrumbs help achieve a crispier crust, but regular breadcrumbs can work in a pinch.
- Butter is used for frying to enhance flavor and create a golden crust; use unsalted butter for better control of seasoning.
- The lemon butter drizzle adds a bright, tangy finish that complements the richness of the crab cakes.
- Serve immediately to enjoy the crab cakes at their crispiest.
