Savory crab cakes infused with cheddar cheese, herbs, and spices inspired by the classic Cheddar Bay biscuits. These delicious crab cakes are lightly crisped on the outside and perfectly tender on the inside, topped with a warm lemon butter drizzle for a bright, indulgent touch.
Ingredients:
Crab Cakes:
1 lb lump crab meat, picked over for shells
1/2 cup shredded cheddar cheese
1/2 cup crushed butter crackers (or Cheddar Bay biscuit mix)
1 large egg
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
1/2 tsp Old Bay seasoning
1 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp butter or oil, for frying
Lemon Butter Drizzle:
1/4 cup unsalted butter, melted
1 tbsp fresh lemon juice
1 tsp fresh parsley, chopped
1/4 tsp garlic powder
Directions:
In a large bowl, gently combine crab meat, cheddar cheese, crushed crackers, egg, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, and parsley. Season with salt and pepper, mixing carefully to keep crab meat in large pieces.
Shape the mixture into 8-10 small patties, pressing gently to hold their shape.
In a large skillet, heat the butter or oil over medium heat. Cook crab cakes in batches, 3-4 minutes on each side, until golden brown and cooked through.
For the lemon butter drizzle, combine melted butter, lemon juice, parsley, and garlic powder in a small bowl. Drizzle over the crab cakes before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 210 kcal | Servings: 8-10 crab cakes