Description
Golden, savory, and irresistibly tender, these Cheddar Bay Crab Cakes with Lemon Butter Drizzle combine the classic comfort of cheesy garlic biscuits with the sweet, delicate flavor of lump crab meat. Finished with a zesty drizzle of lemon butter, they’re a standout appetizer or main course for any occasion.
Ingredients
Scale
- 1 lb lump crab meat
- 1 cup Cheddar Bay biscuit mix
- 1 large egg
- 1/4 cup mayonnaise
- 1/4 cup shredded cheddar cheese
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 teaspoon Old Bay seasoning
- 1/4 cup breadcrumbs (optional, as needed)
- 2 tablespoons butter (for searing)
Lemon Butter Drizzle:
- 3 tablespoons butter
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
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.