Cheddar Bay Crab Cakes with Lemon Butter Drizzle
Description
These Cheddar Bay Crab Cakes are a delightful twist on classic crab cakes, infused with the buttery, cheesy flavors of Cheddar Bay biscuits and topped with a rich, tangy lemon butter drizzle. Perfectly crispy on the outside and tender on the inside, these crab cakes make an irresistible appetizer or main dish.
Ingredients
For the Crab Cakes:
- 1 lb lump crab meat (fresh or canned, drained)
- 1 cup Cheddar Bay biscuit mix (or 1 cup biscuit mix + ½ tsp garlic powder + ¼ tsp Old Bay seasoning)
- ½ cup shredded cheddar cheese
- ¼ cup mayonnaise
- 1 egg, lightly beaten
- 2 tbsp sour cream
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp fresh lemon juice
- 1 tsp Old Bay seasoning
- 1 tsp garlic powder
- 1 tbsp chopped parsley (plus more for garnish)
- 2 tbsp butter (for frying)
- 2 tbsp olive oil (for frying)
For the Lemon Butter Drizzle:
- 4 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 1 clove garlic, minced
- ½ tsp Old Bay seasoning
- 1 tsp Dijon mustard
- ½ tsp honey (optional, for balance)
- ½ tsp cornstarch (to thicken, optional)
Instructions
Step 1: Prepare the Crab Cakes
- In a large bowl, combine crab meat, biscuit mix, cheddar cheese, mayonnaise, egg, sour cream, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, garlic powder, and parsley. Gently mix until well combined.
- Form the mixture into small patties (about 6-8 crab cakes).
- Place them on a parchment-lined tray and refrigerate for at least 30 minutes (this helps them hold their shape while cooking).
Step 2: Cook the Crab Cakes
- Heat butter and olive oil in a large skillet over medium heat.
- Fry the crab cakes in batches, cooking 3-4 minutes per side, or until golden brown and crispy.
- Transfer to a plate lined with paper towels.
Step 3: Make the Lemon Butter Drizzle
- In a small saucepan, melt the butter over low heat.
- Add garlic and cook for 1 minute until fragrant.
- Stir in lemon juice, Old Bay seasoning, Dijon mustard, and honey (if using).
- Whisk in cornstarch if you prefer a thicker sauce.
- Simmer for 1-2 minutes, then remove from heat.
Step 4: Assemble and Serve
- Drizzle the warm lemon butter sauce over the crab cakes.
- Garnish with extra chopped parsley.
- Serve immediately and enjoy!
Notes & Tips
- Refrigeration Tip: Chilling the crab cakes before cooking prevents them from falling apart.
- Cheese Variation: Use sharp cheddar for a stronger flavor or mix in Monterey Jack for extra creaminess.
- Crispier Texture: For extra crunch, coat the crab cakes lightly in panko breadcrumbs before frying.
- Baking Option: If you prefer a lighter version, bake at 400°F (200°C) for 15-18 minutes, flipping halfway.
Serving Size & Nutritional Info (per crab cake, approx.)
- Calories: 210
- Protein: 12g
- Carbs: 9g
- Fat: 15g
- Fiber: 0.5g
- Sugar: 1g
Health Benefits
- High Protein: Crab is an excellent source of lean protein.
- Rich in Omega-3s: Supports brain and heart health.
- Boosts Immunity: Garlic, lemon, and parsley provide antioxidants and vitamin C.
- Low in Carbs: A great option for those on a low-carb or keto-friendly diet.
Q&A
Q: Can I make these crab cakes ahead of time?
A: Yes! Prepare and refrigerate them up to 24 hours in advance before cooking.
Q: Can I freeze crab cakes?
A: Absolutely! Freeze them uncooked on a baking sheet, then transfer to a freezer bag. Cook straight from frozen, adding an extra minute per side.
Q: What can I serve with these crab cakes?
A: They pair well with a fresh coleslaw, roasted vegetables, garlic mashed potatoes, or a simple side salad.
Q: Can I use imitation crab?
A: Yes, but real crab meat is best for flavor and texture. If using imitation crab, shred it finely.
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