Cheddar Bay Crab Cakes with Lemon Butter Drizzle

 

 

 

 

 

 

 

Ingredients:

For the Crab Cakes:
1 pound lump crab meat, picked over for shells
1/2 cup Cheddar Bay biscuit mix
1/4 cup mayonnaise
1 egg, lightly beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
2 green onions, finely chopped
1/4 cup shredded sharp cheddar cheese
2 tablespoons fresh parsley, chopped
For the Lemon Butter Drizzle:
4 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice
1 teaspoon garlic, minced

 

Directions:

Prepare the Crab Cakes:
In a large bowl, gently combine the crab meat, biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, cheddar cheese, and parsley. Avoid overmixing to keep the crab meat intact.
Shape the mixture into 8 evenly sized patties and place them on a lined baking sheet. Chill in the refrigerator for 30 minutes to help them hold their shape.
Cook the Crab Cakes:
Heat a large skillet over medium heat and coat the bottom with a thin layer of oil.
Cook the crab cakes for 3–4 minutes on each side, until golden brown and heated through. Remove and drain on paper towels.
Make the Lemon Butter Drizzle:
In a small saucepan, melt the butter over low heat. Stir in the lemon juice and minced garlic, cooking for 1–2 minutes until fragrant. Remove from heat.
Serve:
Drizzle the warm lemon butter sauce over the crab cakes before serving. Garnish with additional parsley if desired.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 230 kcal per serving | Servings: 4 servings