Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Prep Time 20 minutes Cook Time 25 minutes Total Time 45 minutes Description
Cheddar Bay Crab Cakes with Lemon Butter Drizzle are crispy, cheesy, and full of flavor. Easy to make, freezer-friendly, and perfect for any occasion.
Ingredients
- ump crab meat
- Cheddar Bay biscuit mix
- egg
- mayonnaise
- shredded cheddar cheese
- fresh parsley, chopped
- lemon zest
- Old Bay seasoning
- breadcrumbs (optional, as needed)
- butter (for searing)
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Instructions
- In a large bowl, gently combine crab meat, biscuit mix, cheddar cheese, parsley, lemon zest, and Old Bay seasoning.
- Add the egg and mayonnaise, mixing gently to combine. If the mixture is too loose, add breadcrumbs as needed.
- Form into 6–8 crab cakes and chill in the refrigerator for 15–20 minutes.
- Heat butter in a skillet over medium heat. Sear crab cakes for 3–4 minutes per side until golden brown.
- In a small saucepan, melt the butter for the drizzle. Stir in lemon juice and garlic powder. Simmer briefly and remove from heat.
- Drizzle lemon butter over the crab cakes and garnish with extra parsley if desired.
- Serve warm with lemon wedges.