Description
These Cheddar Bay Crab Cakes are the perfect combination of rich crab meat, melty cheddar, and savory seasonings. Paired with a creamy lemon butter drizzle, these crab cakes are sure to impress at any dinner party or gathering. The crispy exterior and tender interior will make these a crowd favorite.
Ingredients
Units
Scale
For the Crab Cakes:
- 1 lb fresh crab meat (preferably lump or jumbo lump)
- 1/2 cup Cheddar Bay Biscuit mix (like the one from Red Lobster)
- 1/4 cup mayonnaise
- 1 large egg
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons butter, melted
- 1 tablespoon olive oil (for cooking)
For the Lemon Butter Drizzle:
- 1/4 cup unsalted butter
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Prepare the Crab Cake Mixture
- In a large bowl, combine the crab meat, Cheddar Bay Biscuit mix, mayonnaise, egg, Dijon mustard, parsley, garlic powder, Old Bay seasoning, paprika, salt, and pepper. Gently fold everything together, being careful not to break up the crab meat too much.
- Form the Crab Cakes
- Using your hands, form the crab mixture into 8 small patties, about 2 1/2 inches wide. Place the patties on a plate or baking sheet and refrigerate them for at least 20 minutes to help them firm up.
- Make the Lemon Butter Drizzle
- In a small saucepan over medium heat, melt the butter. Add the lemon juice and zest, stirring to combine. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Cook the Crab Cakes
- In a large skillet, heat the olive oil over medium heat. Once hot, add the crab cakes to the pan and cook for 3-4 minutes on each side, or until golden brown and crispy. Be gentle when flipping them to avoid breaking.
- Drizzle with Lemon Butter
- Once the crab cakes are cooked through, transfer them to a serving plate. Drizzle the warm lemon butter sauce over the top of the crab cakes just before serving.
Notes
- You can use fresh or pasteurized crab meat for this recipe. Just be sure to check for any shell fragments before mixing.
- For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce to the crab mixture.
- These crab cakes can be baked in the oven instead of pan-fried. Bake at 375°F for about 15-20 minutes, flipping halfway through, until golden.
Nutrition
- Serving Size: 1 crab cake
- Calories: 190
- Sugar: 1g
- Sodium: 380mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 70mg