Ingredients:
For the Crab Cakes:
- 1 lb lump crab meat, picked over for shells
- 1 cup Cheddar Bay Biscuit mix (or biscuit mix + 1 tsp garlic powder and 1/2 tsp parsley)
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup mayonnaise
- 1 large egg
- 1 tsp Dijon mustard
- 1 tsp Old Bay seasoning
- 1/4 cup green onions, finely chopped
- 1/4 cup red bell pepper, finely chopped (optional)
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp lemon juice
- 1/4 cup panko breadcrumbs (for coating)
- 2 tbsp olive oil (for frying)
For the Lemon Butter Drizzle:
- 4 tbsp unsalted butter, melted
- 2 tbsp lemon juice
- 1/2 tsp garlic powder
- 1/2 tsp parsley flakes
Instructions:
- Prepare the Crab Cake Mixture:
- In a large mixing bowl, combine the Cheddar Bay Biscuit mix, shredded cheddar cheese, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, red bell pepper (if using), parsley, and lemon juice.
- Gently fold in the lump crab meat, being careful not to break up the lumps too much.
- Form the mixture into 8-10 small patties.
- Coat the Crab Cakes:
- Spread the panko breadcrumbs on a plate. Lightly press each crab cake into the breadcrumbs, ensuring even coating on both sides.
- Cook the Crab Cakes:
- Heat the olive oil in a large skillet over medium heat. Cook the crab cakes for 3-4 minutes per side, or until golden brown and crispy.
- Make the Lemon Butter Drizzle:
- In a small bowl, whisk together the melted butter, lemon juice, garlic powder, and parsley flakes.
- Serve:
- Drizzle the warm lemon butter sauce over the crab cakes just before serving. Garnish with additional parsley and lemon wedges, if desired.
Tips:
- Oven Option: Bake the crab cakes on a greased baking sheet at 375°F (190°C) for 15-20 minutes, flipping halfway through.
- Make Ahead: Prepare the crab cakes and refrigerate for up to 24 hours before cooking.
Enjoy these delicious Cheddar Bay Crab Cakes with a tangy lemon butter drizzle for a delightful coastal-inspired meal!