Description
Delicious crab cakes infused with cheddar and Old Bay seasoning, served with a zesty lemon butter drizzle.
Ingredients
- 1 pound lump crab meat
- 1/2 cup Cheddar Bay biscuit mix
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 2 green onions, finely chopped
- 1/4 cup shredded sharp cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons unsalted butter, melted
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic, minced
Instructions
- Combine the lump crab meat, Cheddar Bay biscuit mix, mayonnaise, egg, Dijon mustard, Old Bay seasoning, green onions, shredded cheddar cheese, and parsley in a large bowl.
- Mix carefully to preserve the integrity of the crab meat.
- Shape the mixture into 8 evenly sized patties.
- Heat a pan over medium heat and add a small amount of oil or butter.
- Cook the crab cakes until golden brown, about 4-5 minutes per side.
- Whisk together the melted butter, fresh lemon juice, and minced garlic in a small bowl for the drizzle.
- Serve the crab cakes warm with the lemon butter drizzle poured over the top.
Notes
Chilling the shaped patties for 30 minutes enhances flavor and makes cooking easier. Use fresh crab meat for best results.
