Description
Golden, cheesy Cheddar Bay Crab Cakes seared to perfection and drizzled with a tangy lemon butter sauce. This dish combines tender crab meat with the bold flavors of garlic, parsley, and sharp cheddar—ideal for any occasion from casual weeknights to elegant dinners.
Ingredients
- 1 lb lump crab meat, drained and picked over
- 1 packet Cheddar Bay biscuit mix (plus seasoning packet)
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice (plus more for drizzle)
- 2 tablespoons chopped fresh parsley (divided)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons butter (for searing)
- 2 tablespoons butter (for lemon drizzle)
Instructions
- In a large bowl, gently mix crab meat, biscuit mix, 1 tablespoon parsley, garlic powder, salt, and pepper.
- In a separate bowl, whisk together egg, mayonnaise, and lemon juice.
- Pour the wet mixture into the crab mixture and fold gently until combined.
- Form into 6–8 patties and place them on a parchment-lined tray.
- Chill in the fridge for 15–20 minutes to help them firm up.
- Heat 2 tablespoons butter in a skillet over medium heat.
- Cook crab cakes for 3–4 minutes per side until golden brown. Work in batches if necessary.
- In a small saucepan, melt 2 tablespoons butter with a bit of lemon juice, 1 tablespoon parsley, and a pinch of garlic powder.
- Drizzle the lemon butter over warm crab cakes before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes