Cheddar Bay Crab Cakes with Lemon Butter Drizzle
These golden, cheesy crab cakes are made with real lump crab meat, crispy on the outside and soft on the inside, thanks to the beloved Cheddar Bay Biscuit mix. A drizzle of zesty lemon butter sauce takes them over the top. Perfect for seafood lovers craving a savory appetizer or main course that tastes like it came straight from a coastal restaurant!
Ingredients:
1 lb fresh crab meat (preferably lump or jumbo lump)
1/2 cup Cheddar Bay Biscuit mix (store-bought or homemade)
1/4 cup mayonnaise
1 egg, lightly beaten
1 tsp Old Bay seasoning (or seafood seasoning)
1 tsp Dijon mustard
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
2 tbsp unsalted butter (for frying)
For the Lemon Butter Drizzle:
3 tbsp unsalted butter, melted
1 tbsp lemon juice
1/2 tsp garlic powder
Pinch of salt
Optional: chopped parsley for garnish
Instructions:
1. In a large bowl, gently combine the crab meat, Cheddar Bay biscuit mix, mayonnaise, egg, Old Bay, mustard, lemon juice, and parsley. Don’t overmix keep the crab chunks whole!
2. Form mixture into 6–8 patties. Chill for 15–30 minutes to help them hold shape.
3. In a skillet, melt 2 tbsp butter over medium heat. Cook the crab cakes 3–4 minutes per side until golden and crispy.
4. Meanwhile, whisk together the lemon butter drizzle ingredients.
5. Serve the warm crab cakes with a generous drizzle of lemon butter and a sprinkle of parsley.
Crab Cakes, Cheddar Bay Crab
Cakes, Seafood Appetizer, Easy Crab Cake Recipe
