Description
These delicious crab cakes are made with flaky lump crab meat, seasoned with Cheddar Bay biscuit mix, and drizzled with a rich lemon butter sauce. Perfect as an appetizer or main dish!
Ingredients
Scale
- 1 lb lump crab meat
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1 cup breadcrumbs
- 1/4 cup chopped green onions
- 1 tbsp chopped fresh parsley
- 1/2 cup mayonnaise
- 1 tsp minced garlic
- Juice of 1 lemon
- 1 tsp Old Bay seasoning
- Salt and pepper, to taste
- For the lemon butter:
- 1/4 cup butter
- 1 tbsp lemon juice
- 1/2 tsp garlic powder
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the crab meat, cheddar cheese, eggs, breadcrumbs, green onions, parsley, mayonnaise, garlic, lemon juice, Old Bay seasoning, salt, and pepper.
- Shape the mixture into patties and arrange them on the baking sheet.
- Bake for 25-30 minutes, or until the crab cakes turn golden brown.
- For the lemon butter, melt the butter in a small saucepan over low heat, then stir in the lemon juice and garlic powder. Keep warm.
- Drizzle warm lemon butter over the crab cakes right before serving.
- You can substitute Cheddar Bay biscuit mix for breadcrumbs for an extra cheesy flavor.
- Make sure to refrigerate the crab cakes before cooking to help them firm up.
Notes
- You can substitute Cheddar Bay biscuit mix for breadcrumbs for an extra cheesy flavor.
- Make sure to refrigerate the crab cakes before cooking to help them firm up
Nutrition
- Calories: ~320
- Sugar: 1g
- Sodium: ~680mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 115mg