Description
These Cheddar Bay Crab Cakes are crispy on the outside, tender and cheesy inside, and finished with a bright lemon butter drizzle. They’re the perfect coastal comfort food easy enough for a weeknight dinner and impressive enough for entertaining.
Ingredients
For the Crab Cakes
1 lb lump crab meat (picked over for shells)
1 packet Cheddar Bay Biscuit mix (with seasoning packet)
1 large egg
1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
Juice of 1/2 lemon
1/2 tsp garlic powder
1/2 tsp Old Bay seasoning
1/4 cup green onions, chopped
1/4 cup celery, finely diced
Salt and pepper to taste
2 tbsp butter or oil for frying
For the Lemon Butter Drizzle
1/2 cup unsalted butter
1 garlic clove, minced
Zest and juice of 1 lemon
1 tbsp fresh parsley, chopped
Pinch of salt
Instructions
In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, garlic powder, and Old Bay.
Fold in chopped green onions, celery, and crab meat gently to avoid breaking up the crab.
Stir in about 3/4 of the Cheddar Bay Biscuit mix. Form into 4–6 patties.
Chill crab cakes for 15–20 minutes in the refrigerator.
Heat butter or oil in a skillet over medium heat. Fry crab cakes for 3–4 minutes per side until golden.
In a small saucepan, melt butter over low heat. Add garlic and cook for 30 seconds, then add lemon zest, juice, parsley, and salt.
Drizzle the lemon butter over crab cakes and serve hot.
Notes
You can bake these instead of frying: bake at 400°F (200°C) for 15–18 minutes, flipping halfway. The crab cake mixture can be made ahead and chilled overnight. Leftovers can be stored in an airtight container for up to 3 days or frozen uncooked for up to 2 months. Serve with coleslaw, grilled veggies, or corn on the cob for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Dish, Appetizer
- Method: Pan-fry (or Bake)
- Cuisine: American – Coastal
Nutrition
- Serving Size: 1 crab cake (approx.)
- Calories: 390 kcal
- Sugar: 1g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 15g
- Carbohydrates: 0g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 110mg
Keywords: Cheddar Bay Crab Cakes, crab cake recipe, lemon butter drizzle, Red Lobster style, cheesy seafood