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Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe

Cheddar Bay Crab Cakes with Lemon Butter Drizzle Recipe
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4.8 from 15 reviews

These Cheddar Bay Crab Cakes with a delightful Lemon Butter Drizzle are a perfect seafood appetizer. The crab cakes are flavorful and crispy on the outside, tender on the inside, and paired with a zesty lemon butter sauce.

Ingredients

Units Scale

Crab Cakes:

  • 1 pound lump crab meat (picked over for shells)
  • 1 cup Cheddar Bay biscuit mix (or regular biscuit mix with 1/2 teaspoon garlic powder and a pinch of dried parsley)
  • 1/2 cup shredded sharp cheddar cheese
  • 1 large egg
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons unsalted butter (for pan frying)

Lemon Butter Drizzle:

  • 3 tablespoons unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • Pinch of salt

Instructions

  1. Prepare the Crab Cakes: In a large bowl, gently combine the crab meat, biscuit mix, cheddar cheese, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, black pepper, and parsley. Form into patties, chill, then fry until golden brown.
  2. Make the Lemon Butter Drizzle: In a saucepan, melt butter, then stir in lemon juice, garlic powder, and salt. Keep warm.
  3. Cook the Crab Cakes: Pan-fry the patties until golden and heated through. Serve drizzled with warm lemon butter.

Notes

  • For added crunch, coat the crab cakes lightly in panko before frying.
  • These are great served over greens or with roasted veggies.

Nutrition

Find it online: https://easy-tapas-recipes.com/cheddar-bay-crab-cakes-with-lemon-butter-drizzle-recipe-3/