Description
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are a delightful seafood appetizer featuring succulent lump crab meat mixed with a flavorful blend of Cheddar Bay biscuit mix, seasonings, and fresh parsley. Pan-fried to a golden crisp and topped with a zesty lemon butter drizzle, these crab cakes deliver a perfect balance of savory, creamy, and citrusy flavors in just 30 minutes.
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
- Make the crab cake mixture: In a large mixing bowl, combine the lump crab meat, Cheddar Bay biscuit mix (or the substitute biscuit mix with cheddar cheese and garlic powder), beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and chopped fresh parsley. Gently mix everything together, making sure not to break up the crab meat too much to preserve its texture.
- Form and coat crab cakes: Shape the mixture into 6 to 8 small, even-sized patties. Then, coat each patty evenly with panko breadcrumbs to create a crispy exterior when cooked.
- Cook crab cakes: Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and hot, add the crab cakes carefully. Cook them for about 3 to 4 minutes on each side, or until they turn golden brown and crispy. Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb any excess oil.
- Make the lemon butter drizzle: In a small saucepan, melt 1/4 cup of unsalted butter over low heat. Stir in the fresh lemon juice and garlic powder until the mixture is smooth and well combined.
- Serve: Drizzle the warm lemon butter sauce generously over the cooked crab cakes. Garnish with additional chopped fresh parsley and serve immediately with lemon wedges on the side for added zest and brightness.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the crab cake mixture.
- Cheddar Bay biscuit mix can be substituted with plain biscuit mix plus shredded cheddar and garlic powder as indicated.
- Handle the crab meat gently to maintain its delicate texture.
- Serve immediately for best crispiness; leftovers can be reheated in a skillet or oven to retain texture.
- To make it gluten free, substitute panko breadcrumbs and biscuit mix with gluten-free versions.
