Cheddar Bay Crab Cakes
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are crispy, cheesy, and packed with flavor. Perfect as an appetizer or a light meal!
Equipment
- Skillet
- Baking Sheet
Ingredients
Crab Cakes
- 1 lb lump crab meat fresh or canned
- 1 cup Cheddar Bay biscuit mix or crushed cheddar biscuits
- 1 egg
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/2 tsp garlic powder
- 1 tbsp fresh parsley chopped
- 1/2 tsp lemon zest
- 2 tbsp butter melted
- 1/4 cup panko breadcrumbs for extra crispiness
Lemon Butter Drizzle
- 1/4 cup butter melted
- 2 tbsp fresh lemon juice
- 1 tsp garlic minced
- 1 tbsp fresh parsley chopped
Instructions
- In a large bowl, gently mix crab meat, Cheddar Bay biscuit crumbs, egg, mayonnaise, Dijon mustard, Old Bay seasoning, garlic powder, parsley, and lemon zest.
- Stir in melted butter to help bind the mixture. If the mixture is too wet, add panko breadcrumbs gradually until it holds together.
- Form the mixture into 6-8 patties, about ½ inch thick. Place on a baking sheet and refrigerate for 15-20 minutes to help them hold their shape.
- Heat 2 tbsp oil in a skillet over medium heat. Cook crab cakes for 3-4 minutes per side, until golden brown and crispy. Transfer to a plate lined with paper towels.
- For a healthier option, preheat oven to 375°F (190°C). Place crab cakes on a lined baking sheet and bake for 15-18 minutes, flipping halfway.
- In a small saucepan, melt butter over low heat. Stir in lemon juice, garlic, and parsley, then remove from heat.
- Drizzle the warm lemon butter sauce over the crab cakes. Serve with extra lemon wedges and a sprinkle of fresh herbs.
Notes
For extra crunch, coat the crab cakes lightly in more panko before cooking. Serve with tartar sauce or garlic aioli for dipping!