Description
These Cheddar Bay Crab Cakes are crispy on the outside, tender and flavorful on the inside, and drizzled with a tangy, buttery lemon sauce. Perfect for any occasion, these crab cakes combine rich, savory crab with cheesy biscuit mix for a truly indulgent dish that’s easy to make and impossible to resist.
Ingredients
- 1 lb fresh lump crab meat (drained and picked through for shells)
- 1 box Cheddar Bay Biscuit mix (or equivalent)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning (or any preferred seafood seasoning)
- 2 green onions (chopped)
- 2 tbsp fresh parsley (chopped)
- 2 tbsp butter (for the drizzle)
- 2 tbsp fresh lemon juice (for the drizzle)
- 1/4 tsp garlic powder (for the drizzle)
- Salt and pepper (to taste)
- Optional: Fresh spinach or kale (for added veggies)
Instructions
-
Prepare the Crab Cake Mixture:
In a large bowl, combine crab meat, Cheddar Bay Biscuit mix, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, green onions, and parsley. Gently fold the mixture together to keep the crab meat in large chunks. -
Form the Crab Cakes:
Shape the crab mixture into small patties (1/4 to 1/3 cup per crab cake). Press each patty to flatten slightly and help it hold together. -
Cook the Crab Cakes:
Heat oil (vegetable or olive) in a large skillet over medium heat. Fry crab cakes for 3-4 minutes per side until golden brown and crispy. Don’t overcrowd the pan; cook in batches if needed. Drain on paper towels. -
Make the Lemon Butter Drizzle:
In a small saucepan, melt butter over medium heat. Add lemon juice, garlic powder, and a pinch of salt and pepper. Stir and simmer for 1-2 minutes. -
Drizzle and Serve:
Place crab cakes on a platter, drizzle with the lemon butter sauce, and garnish with additional parsley. Serve with lemon wedges on the side.
Notes
- Keep the crab chunky: For the best texture, avoid overmixing the crab.
- Chill the crab cakes: Let the formed crab cakes chill in the fridge for 20-30 minutes before cooking to help them hold together better.
- Breadcrumb coating: For extra crispiness, coat the crab cakes in breadcrumbs before frying.
Nutrition
- Serving Size: 2 crab cakes
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 100mg