Description
Delight in these crispy Cheddar Bay Crab Cakes, bursting with lump crab meat and seasoned to perfection. Drizzled with a zesty lemon butter sauce, they make for a perfect appetizer or a main dish for seafood lovers.
Ingredients
Scale
For the Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup Cheddar Bay biscuit mix (or biscuit mix + 1/2 cup shredded cheddar cheese + 1/2 tsp garlic powder)
- 1 egg, beaten
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1/4 cup panko breadcrumbs (for coating)
- 2 tablespoons butter (for frying)
For the Lemon Butter Drizzle:
- 1/4 cup unsalted butter
- Juice of 1 lemon
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Make the crab cake mixture: In a large mixing bowl, combine the crab meat, Cheddar Bay biscuit mix (or cheddar cheese, biscuit mix, and garlic powder), egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and fresh parsley. Mix gently until all ingredients are combined, being careful not to break up the crab meat too much.
- Form and coat crab cakes: Form the mixture into 6-8 small patties. Coat each crab cake with panko breadcrumbs for an extra crispy exterior.
- Cook crab cakes: Heat butter in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes on each side until golden brown and crispy. Remove from heat and place on a paper towel-lined plate to drain excess oil.
- Make the lemon butter drizzle: In a small saucepan, melt the unsalted butter over low heat. Stir in the lemon juice and garlic powder until well combined.
- Serve: Drizzle the lemon butter over the crab cakes before serving. Garnish with chopped parsley and enjoy with a side of lemon wedges for extra zest.
Notes
- For an extra kick, add a few dashes of hot sauce to the crab cake mixture.
- Ensure to pick through the crab meat thoroughly to avoid any shell pieces.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 250
- Sugar: 1g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 80mg