Description
Deliciously crispy Cheddar Bay Crab Cakes infused with savory seasonings and topped with a tangy lemon butter drizzle. Perfectly pan-fried to golden perfection and garnished with fresh parsley, these crab cakes make a delightful appetizer or main course ready in just 30 minutes.
Ingredients
Scale
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)
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, gently combine the lump crab meat with Cheddar Bay biscuit mix (or the substitute ingredients), beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, and fresh parsley. Mix carefully to avoid breaking up the crab meat too much.
- Form and coat crab cakes: Shape the mixture into 6 to 8 small patties. Coat each patty evenly with panko breadcrumbs to ensure a crispy exterior when cooked.
- Cook crab cakes: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the crab cakes and fry them for 3 to 4 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer to a paper towel-lined plate to drain any excess oil.
- Make the lemon butter drizzle: In a small saucepan, melt the 1/4 cup unsalted butter over low heat. Stir in the freshly squeezed lemon juice and garlic powder until the mixture is well combined.
- Serve: Drizzle the warm lemon butter sauce over the cooked crab cakes. Garnish with chopped fresh parsley and serve alongside lemon wedges for an added burst of citrus zing. Enjoy immediately.
Notes
- For extra flavor, use lump crab meat picked over carefully to avoid shells.
- If you don’t have Cheddar Bay biscuit mix, substitute with a blend of biscuit mix, cheddar cheese, and garlic powder for similar taste.
- Panko breadcrumbs help achieve that desirable crispy crust, so don’t skip this step.
- Cooking over medium heat ensures the crab cakes cook through without burning the crust.
- The lemon butter drizzle adds a bright, tangy finish that complements the richness of the crab cakes perfectly.
