Description
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle are packed with savory crab, cheesy biscuit mix, and bold seasoning—topped with a bright and buttery citrus drizzle. Perfect for a dinner party appetizer or seafood main dish. Keyword: Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Ingredients
For the Crab Cakes:
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1 pound lump crab meat, picked over for shells
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1/2 cup Cheddar Bay biscuit mix
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1/4 cup mayonnaise
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1 large egg, beaten
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1 tablespoon Dijon mustard
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1 teaspoon Old Bay seasoning
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1 tablespoon chopped parsley
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1 tablespoon lemon juice
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1/2 cup shredded cheddar cheese
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2 tablespoons melted butter (for brushing or pan-frying)
For the Lemon Butter Drizzle:
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1/4 cup unsalted butter
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1 tablespoon lemon juice
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1 teaspoon lemon zest
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Salt, to taste
Instructions
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Make the Crab Cakes:
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In a large bowl, combine crab meat, Cheddar Bay biscuit mix, mayonnaise, beaten egg, Dijon mustard, Old Bay, parsley, lemon juice, and cheddar cheese. Mix gently until just combined.
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Form mixture into patties (about 8 small or 4 large cakes).
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Chill in the fridge for 15–20 minutes to firm up.
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Cook the Crab Cakes:
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Heat melted butter in a skillet over medium heat.
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Cook crab cakes for 3–4 minutes per side until golden brown and heated through.
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Make the Lemon Butter Drizzle:
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In a small saucepan, melt butter over low heat. Stir in lemon juice, zest, and a pinch of salt.
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Drizzle over crab cakes before serving.
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Notes
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Serve with a side of salad or roasted veggies for a complete meal.
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For extra crunch, lightly coat the patties in breadcrumbs before frying.
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Great as sliders or stuffed in buns for crab cake sandwiches.
- Prep Time: 15 minutes
- Cook Time: 10minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
