Craving restaurant-quality seafood at home? These tender Cheddar Bay Crab Cakes burst with lump crab meat, sharp cheddar cheese, and a hint of spice, all drizzled with a bright lemon butter sauce. Perfect for weeknight dinners or impressing guests!
Ingredients (Serves 4-6)
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 for a quick swap)
- 1/4 cup mayonnaise
- 1 large egg (lightly beaten)
- 2 tbsp Dijon mustard (learn about its tangy history here)
- 2 tbsp fresh parsley (chopped)
- 1 tsp Old Bay seasoning (a classic blend! See origins)
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper (optional, for heat lovers)
- 2 tbsp unsalted butter (for frying)
For the Lemon Butter Drizzle:
- 3 tbsp unsalted butter (melted)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp honey
- Pinch of salt
Step-by-Step Instructions
1. Prep the Crab Cakes:
In a large bowl, gently fold together crab meat, cheddar, and biscuit mix (overmixing breaks down the crab!). Add mayo, egg, mustard, parsley, Old Bay, garlic powder, and cayenne. Mix just until combined. Shape into 8-10 patties and chill 30 minutes (this prevents crumbling!).
2. Cook to Golden Perfection:
Melt butter in a skillet over medium heat. Cook crab cakes 3-4 minutes per side until crispy and golden. Drain on paper towels.
3. Whip Up the Lemon Butter Sauce:
Whisk melted butter, lemon juice, zest, honey, and salt. Taste and adjust—add more lemon for tang or honey for sweetness!
4. Serve & Impress:
Drizzle sauce over warm crab cakes. Garnish with parsley and pair with garlic-roasted veggies, a crisp salad, or creamy coleslaw.
Why This Recipe Works
- Lump crab meat ensures juicy, tender bites.
- Cheddar Bay Biscuit mix adds a buttery, herby crunch (or use breadcrumbs in a pinch!).
- The lemon butter sauce balances richness with citrusy brightness.
Pro Tip: For a lighter option, bake crab cakes at 375°F (190°C) for 15-18 minutes!
