Delicious Cheddar Bay Crab Cakes served with a zesty lemon butter drizzle, perfect for any seafood lover.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound lump crab meat, picked over for shells
1 cup crushed Cheddar Bay biscuits (about 4 biscuits)
1/2 cup mayonnaise
1/4 cup finely chopped green onions
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup all-purpose flour
1/4 cup vegetable oil (for frying)
1/2 cup unsalted butter (for drizzle)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
Salt and pepper to taste
Instructions
In a large bowl, gently combine the lump crab meat, crushed Cheddar Bay biscuits, mayonnaise, green onions, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
Form the mixture into 8 equal-sized patties, about 3 inches in diameter. Place the patties on a baking sheet and refrigerate for at least 30 minutes to help them hold their shape while cooking.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the crab cakes in batches, being careful not to overcrowd the pan. Cook for 4-5 minutes on each side until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
For the lemon butter drizzle, melt the butter in a small saucepan over low heat. Stir in the lemon juice and lemon zest, and season with salt and pepper to taste. Keep warm until ready to serve.
To serve, place the crab cakes on a platter and drizzle with the lemon butter sauce.
Notes
For a spicier kick, add a pinch of cayenne pepper to the crab cake mixture.
Serve the crab cakes with a side of coleslaw or a fresh salad for a complete meal.