Description
These Cheddar Bay Crab Cakes are a delicious, crispy seafood dish made with lump crab meat, sharp cheddar cheese, and seasoned with Old Bay. Finished with a zesty lemon butter drizzle, they’re perfect for a savory meal or appetizer!
Ingredients
Scale
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For the Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- 1 cup shredded sharp cheddar cheese
- 1 cup crushed Cheddar Bay Biscuit mix (or substitute with seasoned breadcrumbs)
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons unsalted butter, for frying
For the Lemon Butter Drizzle:
- 3 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon honey
- Pinch of salt
Instructions
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Prepare the Crab Cakes:
- In a large bowl, gently combine the crab meat, shredded cheddar cheese, and crushed biscuit mix.
- Add the mayonnaise, egg, Dijon mustard, parsley, Old Bay seasoning, garlic powder, and cayenne pepper (if using). Mix gently, ensuring the mixture holds together without overworking it.
- Shape the mixture into 8-10 small patties and place them on a baking sheet. Refrigerate for at least 30 minutes to firm up.
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Cook the Crab Cakes:
- Heat 2 tablespoons of butter in a large skillet over medium heat. Add the crab cakes and cook for 3-4 minutes per side, or until golden brown and heated through. Transfer to a plate lined with paper towels to drain excess oil.
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Prepare the Lemon Butter Drizzle:
- In a small bowl, whisk together the melted butter, fresh lemon juice, lemon zest, honey, and a pinch of salt until well combined.
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Serve the Crab Cakes:
- Drizzle the lemon butter sauce over the cooked crab cakes and serve immediately, garnished with additional fresh parsley, if desired.
Notes
- If you don’t have Cheddar Bay Biscuit mix, seasoned breadcrumbs are a great substitute.
- For extra flavor, add a squeeze of fresh lemon juice to the crab cakes before serving.
Nutrition
- Serving Size: 1 crab cake
- Calories: ~250 kcal
- Sugar: 2g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 120mg