Cheddar Bay Crab Cakes Lemon (Print Version)
Crispy crab cakes with Cheddar Bay essence, finished with zesty lemon butter for rich coastal flavor.
# Ingredients:
→ Crab Cake Base
01 -
1 pound fresh lump or jumbo lump crab meat
02 -
1/2 cup Cheddar Bay Biscuit mix
03 -
1/4 cup mayonnaise
04 -
1 large egg
05 -
2 tablespoons Dijon mustard
06 -
1 tablespoon fresh parsley, chopped
07 -
1 teaspoon garlic powder
08 -
1 teaspoon Old Bay seasoning
09 -
1/2 teaspoon paprika
10 -
Salt and black pepper to taste
→ For Cooking
11 -
2 tablespoons unsalted butter, melted
12 -
1 tablespoon olive oil
→ Lemon Butter Drizzle
13 -
1/4 cup unsalted butter
14 -
1 tablespoon fresh lemon juice
15 -
1/2 teaspoon lemon zest
# Steps:
01 -
In a large bowl, gently fold together the crab meat, Cheddar Bay Biscuit mix, mayonnaise, egg, Dijon mustard, chopped parsley, garlic powder, Old Bay seasoning, paprika, and a pinch of salt and black pepper. Take care not to break up the crab meat chunks.
02 -
Form the mixture into 8 evenly sized patties, each about 2 1/2 inches in diameter. Arrange the patties on a plate and refrigerate for at least 20 minutes to help them set.
03 -
Melt 1/4 cup unsalted butter in a small saucepan over medium heat. Stir in lemon juice and lemon zest. Season with a pinch of salt and black pepper, then remove from heat.
04 -
Heat olive oil and 2 tablespoons melted butter in a large skillet over medium heat. Add the chilled crab cakes and cook for 3 to 4 minutes per side, turning gently, until golden brown and crisp.
05 -
Transfer the hot crab cakes to a serving plate. Drizzle each with warm lemon butter sauce and serve immediately.
# Notes:
01 -
Chilling the crab cakes before frying ensures they hold their shape and achieve a crisp exterior.