Cheddar Bay Crab Cakes with Lemon Butter Drizzle 🦀🍋
Ingredients:
- 1 lb lump crab meat, picked over for shells
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup mayonnaise
- 1 cup Cheddar Bay Biscuit mix (or biscuit mix + 1 tsp garlic powder and 1/2 tsp parsley)
- 1/4 cup panko breadcrumbs (for coating)
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp lemon juice
- 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 olive oil (for frying)
- 1 large egg
- 4 tbsp unsalted butter, melted
- 2 tbsp lemon juice (for drizzle)
- 1/2 tsp garlic powder (for drizzle)
- 1/2 tsp parsley flakes (for drizzle)
Instructions:
1. Start by preparing the crab cake mixture. In a spacious mixing bowl, combine the Cheddar Bay Biscuit mix, shredded sharp cheddar cheese, mayonnaise, the egg, Dijon mustard, Old Bay seasoning, finely chopped green onions, red bell pepper (if you're using it), finely chopped parsley, and 2 tablespoons of lemon juice. Mix well until all ingredients are fully incorporated.
2. Gently fold in the lump crab meat, taking care to retain the lumps for a chunkier texture. Once combined, form the mixture into 8 to 10 small patties.
3. Next, prepare for frying. Spread the panko breadcrumbs evenly on a plate. Lightly press each crab cake into the breadcrumbs, ensuring that both sides are coated evenly.
4. Heat the olive oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook them for about 3 to 4 minutes on each side, or until each cake is beautifully golden brown and crispy.
5. While the crab cakes are cooking, you can make the lemon butter drizzle. In a small bowl, whisk together the melted unsalted butter, 2 tablespoons of fresh lemon juice, garlic powder, and parsley flakes until smooth and well combined.
6. Once the crab cakes are done, serve them warm with a generous drizzle of the lemon butter sauce on top. For a touch of freshness, consider garnishing with additional parsley and lemon wedges if desired.
Tips:
- For those who prefer baking, you can place the crab cakes on a greased baking sheet and bake them in a preheated oven at 375°F (190°C) for 15 to 20 minutes, flipping them halfway for even cooking.
- If you want to prepare ahead of time, you can make the crab cakes and refrigerate them for up to 24 hours before frying.
These Cheddar Bay Crab Cakes with Lemon Butter Drizzle promise a delightful fusion of flavors that will transport your taste buds right to the coast. Enjoy every bite!