Cheddar Bay Crab Cakes With Lemon Butter Drizzle
These Cheddar Bay Crab Cakes are crispy, flavorful, and packed with fresh crab, cheddar cheese, and just enough spice. Finished with a lemon butter drizzle, they’re an easy but impressive dish perfect for entertaining or treating yourself.
Ingredients
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 seasoned breadcrumbs
- ¼ cup mayonnaise
- 1 large egg lightly beaten
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ¼ 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
- ½ teaspoon honey
- Pinch of salt
Instructions
- In a large bowl, gently mix the crab meat, shredded cheddar, and crushed biscuit mix. Add mayonnaise, egg, Dijon mustard, parsley, Old Bay, garlic powder, and cayenne. Stir just until combined—don’t overmix.
- Form into 8–10 small patties and place on a lined baking sheet. Refrigerate for at least 30 minutes to help them firm up.
- Melt 2 tablespoons of butter in a skillet over medium heat. Cook crab cakes in batches for 3–4 minutes per side until golden and crisp. Drain on paper towels.
- Whisk melted butter, lemon juice, zest, honey, and a pinch of salt in a small bowl until smooth.
- Drizzle lemon butter over warm crab cakes, garnish with parsley if desired, and serve with your favorite sides.