Cheddar Bay Crab Cakes with Lemon Butter Drizzle – A Coastal Favorite with a Cheesy Twist
These Cheddar Bay Crab Cakes elevate the classic crab cake by incorporating Cheddar Bay biscuit mix for a cheesy, garlicky twist. A bright lemon butter drizzle finishes off the dish, adding a fresh contrast to the rich and savory crab cakes. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 12-16 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Appetizer/Main Dish
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Instructions
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Mix the Crab Cake Batter: In a large bowl, gently combine lump crab meat, crushed Cheddar Bay biscuits, eggs, mayo, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and fresh parsley. Avoid breaking the crab meat into small pieces for a chunkier texture.
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Shape and Chill: Form the mixture into small patties and place them on a baking sheet. Chill the patties in the fridge for at least 30 minutes to help them hold their shape during cooking.
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Sauté Until Golden: Heat a skillet over medium heat with butter or oil. Cook the crab cakes for 3-4 minutes per side, until golden brown and crispy.
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Make the Lemon Butter Drizzle: In a saucepan, melt butter over low heat and whisk in fresh lemon juice. Optionally, add garlic or extra herbs. Drizzle this over the warm crab cakes just before serving.
Notes
- Fresh Crab Meat: For the best flavor and texture, use fresh lump crab meat. If canned, drain well.
- Don’t Overmix: Gently combine the ingredients to ensure a tender, flaky crab cake.
- Chill Before Cooking: This will help the cakes stay together while cooking.
- Cook Over Medium Heat: A steady medium heat prevents burning and ensures a crispy, golden exterior.
Nutrition
- Serving Size: 1 crab cake
- Calories: 310
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg